{"product_id":"modifying-food-texture-volume-2-sensory-analysis-consumer-requirements-and-preferences-hardback-9781782423348","title":"Modifying Food Texture; Volume 2: Sensory Analysis, Consumer Requirements and Preferences (Hardback) 9781782423348","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eModifying Food Texture\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eVolume 2: Sensory Analysis, Consumer Requirements and Preferences\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eExplores texture as an important aspect of consumer food acceptance and preference, addressing the food textural needs of infants, the elderly, and dysphagia patients\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJianshe Chen (Edited by), Andrew Rosenthal (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781782423348, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 10 June 2015\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e300 pages\u003cbr\u003e22.9 x 15.1 x 2.3 cm, 0.6 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003e \u003c\/i\u003e\u003cp\u003eModifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.\u003c\/p\u003e  \u003cp\u003eThis volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface\u003c\/p\u003e \u003cp\u003e1 Vocabularies and terminologies of food texture appreciation \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eFumiyo Hayakawa, National Food Research Institute, Japan \u003c\/p\u003e \u003cb\u003e\u003cu\u003e \u003c\/u\u003e\u003c\/b\u003e\u003cp\u003ePart One Sensory analysis and consumer preference of food texture\u003c\/p\u003e \u003cp\u003e2 Sensory changes with ageing \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eLisa Duizer, University of Guelph, Canada \u003c\/p\u003e \u003cp\u003e3 Statistical methods and tools for analysing sensory food texture \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003ePeter Ho, The University of Leeds, UK\u003c\/p\u003e \u003cp\u003e4 Instrumental characterisation of texture properties of solid and semi-solid food \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eAndrew Rosenthal, Coventry University, UK \u003c\/p\u003e \u003cp\u003e5 Instrumental characterisation of textural properties of fluid food \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eGuido Sala, WUR, Netherlands\u003c\/p\u003e \u003cb\u003e\u003cu\u003e \u003c\/u\u003e\u003c\/b\u003e\u003cp\u003ePart Two Modifying texture for specific consumer groups\u003c\/p\u003e \u003cp\u003e6 Texture-modified meals for hospital patients (e.g. dysphagia) \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eJulie Cichero, University of Queensland, Australia \u003c\/p\u003e \u003cp\u003e7 Texture modification for elderly people \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eKarin Wendin, SIK, Sweden\u003c\/p\u003e \u003cp\u003e8 Modifying the texture of foods for infants and young children \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eSophie Nicklaus, INRA, France\u003c\/p\u003e \u003cp\u003e9 Texture design of institutional food (e.g. schools, hospitals)\u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eDerek Johnson, National Association of Care Catering, UK\u003c\/p\u003e \u003cp\u003e10 Texture design of ‘free from’ foods (e.g. GF bread) \u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003eMaria Papageorgiou, ATEI of Thessaloniki, Greece\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651674788120,"sku":"9781782423348","price":114.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781782423348.jpg?v=1696684218","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/modifying-food-texture-volume-2-sensory-analysis-consumer-requirements-and-preferences-hardback-9781782423348","provider":"Freshly Printed Books","version":"1.0","type":"link"}