Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences (Woodhead Publishing: Food Science, Technology and Nutrition)

Modifying 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. This 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. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture Content: Front Matter, Pages i-iii Copyright, Page iv Contributors, Pages ix-x, J.A.Y. Cichero, L. Demonteil, L.M. Duizer, K. Field, F. Hayakawa, P. Ho, D. Johnson, S. Nicklaus, M. Papageorgiou, A.J. Rosenthal, E. Rothenberg, G. Sala, E. Scholten, A. Skendi, C. Tournier, K. Wendin Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xi-xxii Preface, Pages xxiii-xxvi, Jianshe Chen, Andrew Rosenthal 1 - Vocabularies and terminologies of food texture description and characterisation, Pages 3-18, F. Hayakawa 2 - Changes in sensory perception during aging, Pages 19-44, L.M. Duizer, K. Field 3 - Statistical methods and tools for analysing sensory food texture, Pages 45-87, P. Ho 4 - Instrumental characterisation of textural properties of solid and semi-solid food, Pages 89-105, A.J. Rosenthal 5 - Instrumental characterisation of textural properties of fluid food, Pages 107-131, G. Sala, E. Scholten 6 - Texture-modified meals for hospital patients, Pages 135-162, J.A.Y. Cichero 7 - Texture modification of food for elderly people, Pages 163-185, E. Rothenberg, K. Wendin 8 - Modifying the texture of foods for infants and young children, Pages 187-222, S. Nicklaus, L. Demonteil, C. Tournier 9 - Legislation and practices for texture-modified food for institutional food, Pages 223-238, D. Johnson 10 - Texture design of ‘free-from’ foods—The case of gluten-free, Pages 239-268, M. Papageorgiou, A. Skendi Index, Pages 269-277

Modifying 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.

This 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.

• Explores texture as an important aspect of consumer food acceptance and preference
• Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients
• Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

__Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences__This 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.