Modifying Food Texture Volume 1: Novel Ingredients and Processing Techniques discusses texture
as an important aspect of consumer food acceptance and preference and the fact that specific
consumer groups including infants the elderly and dysphagia patients require
texture-modified foods. Topics covered include ingredients and processing techniques used in
texture modification of foods an overview of food texture issues the novel use of processing
techniques for texture modification and the uses of food ingredients in texture-modified
foods.
