Sensory analysis, consumer requirements and preferences

著者

• Chen, Jianshe
• Rosenthal, Andrew J.

書誌事項

Sensory analysis, consumer requirements and preferences

edited by Jianshe Chen and Andrew Rosenthal

（Woodhead Publishing in food science, technology and nutrition, no. 284 . Modifying food texture ; v. 2）

Woodhead Publishing, an imprint of Elsevier, c2015

• : print

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

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

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB21669138
• ISBN:
  • 9781782423348
• LCCN: 2015932738
• 出版国コード: ne
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Amsterdam
• ページ数/冊数: xxvi, 277 p.
• 大きさ: 24 cm
• 分類:
  • DC23 : 664.072
• 件名:
  • LCSH : Food texture
  • LCSH : Food -- Sensory analysis
• 親書誌ID:
  • BA78933126