Modifying Food Texture / Woodhead Publishing Series in Food Science, Technology and Nutrition Bd.0 (ePub)
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and...
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Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
- Discusses texture as an important aspect of consumer food acceptance and preference
- Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
- Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library - the footage (now on DVD) is available on request for the teaching of food processing operations.
- 2015, 292 Seiten, Englisch
- Herausgegeben: Jianshe Chen, Andrew Rosenthal
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1782423516
- ISBN-13: 9781782423515
- Erscheinungsdatum: 23.05.2015
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Grösse: 7.60 MB
- Mit Kopierschutz
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