食感改変２：感覚解析、消費者の要求と選好 Modifying Food Texture : Volume 2: Sensory Analysis, Consumer Requirements and Preferences

Chen, Jianshe (EDT)/ Rosenthal, Andrew (EDT)

Woodhead Publishing Ltd（2015/06発売）

• 製本 Hardcover:ハードカバー版／ページ数 300 p.
• 言語 ENG
• 商品コード 9781782423348
• DDC分類 664.6

Full Description

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.

Contents

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