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Modifying Food Texture: Sensory Analysis, Consu, Chen, Rosenthal.=
US $319.24
ApproximatelyAU $480.71
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Located in: NY, United States
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Estimated between Sat, 6 Jul and Sat, 13 Jul to 43230
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eBay item number:312875095013
Item specifics
- Condition
- PublishedOn
- 2015-06-01
- ISBN
- 9781782423348
- EAN
- 9781782423348
- Publication Year
- 2015
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Subject Area
- Technology & Engineering
- Publication Name
- Modifying Food Texture : Volume 2: Sensory Analysis, Consumer Requirements and Preferences
- Publisher
- Elsevier Science & Technology
- Item Length
- 9 in
- Subject
- Food Science
- Item Width
- 6 in
- Number of Pages
- 300 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1782423346
ISBN-13
9781782423348
eBay Product ID (ePID)
209786350
Product Key Features
Number of Pages
300 Pages
Language
English
Publication Name
Modifying Food Texture : Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Publication Year
2015
Subject
Food Science
Type
Textbook
Subject Area
Technology & Engineering
Format
Hardcover
Dimensions
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
Dewey Decimal
664.072
Lc Classification Number
Tx546
Table of Content
Preface 1 Vocabularies and terminologies of food texture appreciation Fumiyo Hayakawa, National Food Research Institute, Japan Part One Sensory analysis and consumer preference of food texture 2 Sensory changes with ageing Lisa Duizer, University of Guelph, Canada 3 Statistical methods and tools for analysing sensory food texture Peter Ho, The University of Leeds, UK 4 Instrumental characterisation of texture properties of solid and semi-solid food Andrew Rosenthal, Coventry University, UK 5 Instrumental characterisation of textural properties of fluid food Guido Sala, WUR, Netherlands Part Two Modifying texture for specific consumer groups 6 Texture-modified meals for hospital patients (e.g. dysphagia) Julie Cichero, University of Queensland, Australia 7 Texture modification for elderly people Karin Wendin, SIK, Sweden 8 Modifying the texture of foods for infants and young children Sophie Nicklaus, INRA, France 9 Texture design of institutional food (e.g. schools, hospitals) Derek Johnson, National Association of Care Catering, UK 10 Texture design of 'free from' foods (e.g. GF bread) Maria Papageorgiou, ATEI of Thessaloniki, Greece
Copyright Date
2015
Item description from the seller
Business seller information
Value Added Tax number:
- GB 724498118
Seller assumes all responsibility for this listing.
eBay item number:312875095013
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Prompt professional kind honest communication. Shipping took some time for shipping partner to connect w/USPS, but this is to be expected w/economy/media mail. This shipping method allows the proprietor to offer free shipping and good prices on their items. It was only 12 days from purchase date to delivery date. Item was listed as Very Good condition and arrived in better than described condition. Deck is complete, cards, book, and box are like new. Great price! Thank you very much! 5-stars!
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