Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preferenc

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance an

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t

Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluatio

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi