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Modifying Food Texture

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Modifying Food Texture

Modifying Food Texture Book
Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Release : 2015-05-23
ISBN : 1782423516
Language : En, Es, Fr & De

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Book Description :

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. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Modifying Food Texture

Modifying Food Texture Book
Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Release : 2015-05-23
ISBN : 1782423524
Language : En, Es, Fr & De

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Book 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. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

Textural Characteristics of World Foods

Textural Characteristics of World Foods Book
Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Release : 2019-12-24
ISBN : 1119430933
Language : En, Es, Fr & De

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Book Description :

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.

Food Additives

Food Additives Book
Author : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
Publisher : CRC Press
Release : 2001-11-01
ISBN : 0824741706
Language : En, Es, Fr & De

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Book Description :

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science Book
Author : Monique A. V. Axelos,Marcel Van de Voorde
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 3527339892
Language : En, Es, Fr & De

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Book Description :

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Biopolymer Engineering in Food Processing

Biopolymer Engineering in Food Processing Book
Author : Vania Regina Nicoletti Telis
Publisher : CRC Press
Release : 2012-05-29
ISBN : 143984495X
Language : En, Es, Fr & De

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Book Description :

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.Following an overview of biopol

Managing the Symptoms of Multiple Sclerosis

Managing the Symptoms of Multiple Sclerosis Book
Author : Randall T. Schapiro, MD, FAAN
Publisher : Demos Medical Publishing
Release : 2007-01-23
ISBN : 9781934559659
Language : En, Es, Fr & De

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Book Description :

In clear, understandable language and with helpful illustrations, this book explores every symptom of MS and discusses clinically tested and proven methods for the proper and effective management of each. No symptom is omitted: from spasticity, tremor, weakness, and fatigue to bladder, bowel, and sexual difficulties. An enlightening overview of the characteristics of MS, a useful glossary of common medical terms, and a list of helpful exercises round out this comprehensive coverage. This extensively revised fifth edition remains the definitive guide to managing the symptoms of MS, but also focuses on disease and personal management strategies. It is based on the management program developed at the oldest comprehensive MS Center in the United States, The Fairview MS Center in Minneapolis, Minnesota USA. The disease management section has been expanded to reflect the growth of our knowledge in this area. Newer ways to manage complex and routine symptoms are explored. The book has been substantially reorganized to better reflect the three areas of MS management - management of the disease, management of its symptoms, and management of issues relating to lifestyle and general wellness.

Amyotrophic Lateral Sclerosis

Amyotrophic Lateral Sclerosis Book
Author : Dr. Deborah Gelinas,Dr. Robert G. Miller, MD,Patricia O'Connor, RN
Publisher : Demos Medical Publishing
Release : 2004-10-01
ISBN : 9781934559062
Language : En, Es, Fr & De

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Book Description :

ALS is not a curable disease, but it is a treatable one. Treatments are now available that can make a major difference in prolonging life and enhancing the quality of life for people with the disease, and there are treatments for many of the symptoms of ALS that can help ease its burden.Multidisciplinary teams in specialized ALS centers are providing top quality care and comprehensive rehabilitation for persons with ALS. In spite of the progressive nature of this disease and its clear tendency to shorten life, the momentum of research in this disease is expanding dramatically and numerous clinical trials are testing promising new therapies. Our understanding of the basic causes of ALS is expanding gradually. The substantial resources of patient advocacy groups such as the Amyotrophic Lateral Sclerosis Association and Muscular Dystrophy Association provide tremendous help and support for people with ALS and their families. Although the diagnosis of ALS can initially be devastating, the vast majority of people discovering new courage from within to battle this disease and live life with vigor and enthusiasm. The information in this book will prove useful to people with ALS and their families both in managing the disease and living within its limitations.

Modifying Flavour in Food

Modifying Flavour in Food Book
Author : A. J. Taylor,J Hort
Publisher : Elsevier
Release : 2007-06-08
ISBN : 1845693361
Language : En, Es, Fr & De

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Book Description :

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

Food Texture

Food Texture Book
Author : Moskowitz
Publisher : CRC Press
Release : 1987-04-07
ISBN : 9780824775858
Language : En, Es, Fr & De

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Book Description :

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists, organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars

Food Additives

Food Additives Book
Author : Alfred Larry Branen,P. Michael Davidson,Seppo Salminen
Publisher : Marcel Dekker Incorporated
Release : 1990
ISBN :
Language : En, Es, Fr & De

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Book Description :

Introduction of food additives; Estimation of food additive intakes; Nutritional additives; Antimicrobial agents; Antioxidants; Flavoring agents; Flavor enhancers; Sweetteners; Natural and synthetic coloring agents; Emulsifiers; Functions of polysaccharides in foods; Enzymes; pH control agents and acidulants; Miscellaneous food additives; Methods used in safety evaluation; Food additivies and hypersensitivity; Risks and benefits of foods and food additives.

Management of Adult Neurogenic Dysphagia

Management of Adult Neurogenic Dysphagia Book
Author : Maggie Lee Huckabee,Cathy A. Pelletier
Publisher : Singular
Release : 1999
ISBN :
Language : En, Es, Fr & De

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Book Description :

Clearly delineates the terminology and practices associated with compensatory versus rehabilitative treatment technique in neurogenic dysphagia. Includes comprehensive treatment planning and selection of techniques based on physiologic abnormalities, rather than symptomatology. Provides in-depth discussion of various biofeedback modalities and reviews the challenge of diet modification terminology and standard practices. Reviews surgical and pharmacological managemet of the dysphagia patient. TEXTBOOK

The Dental Hygienist s Guide to Nutritional Care

The Dental Hygienist s Guide to Nutritional Care Book
Author : Cynthia A. Stegeman,Judi Ratliff Davis
Publisher : Saunders
Release : 2005
ISBN :
Language : En, Es, Fr & De

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Book Description :

The only nutritional guide designed specifically for dental hygienists, this practical text covers the basics of nutrition, then goes beyond to examine current, relevant topics specific to different life stages and states of health. Users will learn how to assess clients' eating habits, and teach them how proper nutrition can improve both oral health and overall fitness. Case studies are used throughout to demonstrate how concepts can be applied to specific client situations. Key Terms and a true/false Test Your NQ pre-test begin each chapter. Learning Objectives explain what students should learn from each chapter. Vitamin and mineral information is organized logically, by oral effects on soft tissues or structural tissues. Dental Hygiene Considerations boxes list quick facts that can affect the client's care. Health Application boxes cover a nutritional issue relevant to each chapter (e.g., diabetes mellitus, obesity, and hypertension). Case Application boxes use example case studies to walk students through assessing, evaluating, and treating specific clinical situations. Student Readiness sections offer short answer questions, activities, and new case studies. More full-color photographs are added, helping you to identify and assess oral problems. Chapter on oral health for the elderly discusses the effects of nutrition and eating habits on this population. Coverage of high-protein/low-carbohydrate diets shows how they affect oral health. Food guide pyramids describe the optimal nutritional levels for children, the elderly, and various ethnic groups. Body Mass Index chart in the appendix shows healthy weight ranges, useful in determining health risks associated with weight. Glossary defines all key terms, along with the chapter in which they first appeared.