Textural Characteristics of World Foods

Textural Characteristics of World Foods
Author :
Publisher : John Wiley & Sons
Total Pages : 422
Release :
ISBN-10 : 9781119430698
ISBN-13 : 1119430690
Rating : 4/5 (98 Downloads)

Book Synopsis Textural Characteristics of World Foods by : Katsuyoshi Nishinari

Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.


Textural Characteristics of World Foods Related Books

Textural Characteristics of World Foods
Language: en
Pages: 422
Authors: Katsuyoshi Nishinari
Categories: Technology & Engineering
Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

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
Textural Characteristics of World Foods
Language: en
Pages: 473
Authors: Katsuyoshi Nishinari
Categories: Technology & Engineering
Type: BOOK - Published: 2019-12-31 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

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
Textural Characteristics of World Foods
Language: en
Pages: 426
Authors: Katsuyoshi Nishinari
Categories: Technology & Engineering
Type: BOOK - Published: 2019-12-24 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

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
Food Texture and Viscosity: Concept and Measurement
Language: en
Pages: 340
Authors: Malcolm C. Bourne
Categories: Computers
Type: BOOK - Published: 2014-06-28 - Publisher: Elsevier

DOWNLOAD EBOOK

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th
Food Texture: Measurement and Perception
Language: en
Pages: 344
Authors: Andrew J. Rosenthal
Categories: Technology & Engineering
Type: BOOK - Published: 1999-02-28 - Publisher: Boom Koninklijke Uitgevers

DOWNLOAD EBOOK

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its m