Verlag:
WILEY
Erschienen:
31.12.2019
Seitenanzahl:
424
EAN:
9781119430797
Sprache:
Englisch
Format:
EPUB
Schutz:
Adobe-DRM

Textural Characteristics of World Foods


181,99 €
inkl. 7% MwSt.
EPUB mit Adobe-DRM


<p><b>A complete guide to the textural characteristics of an international array of traditional and special foods</b></p> <p>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.<i> </i></p> <p><i>Textural Characteristics of World Foods </i>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:</p> <ul> <li>Provides an overview of the textural characteristics of a wide range of foods</li> <li>Includes descriptions of textures and key points of flavor release</li> <li>Examines the relationships between the texture, taste, and aroma of each food presented</li> <li>Is structured by geographic region</li> </ul> <p>Rich with essential insights and important research, <i>Textural Characteristics of World Foods</i> offers all those working in food science and development a better picture of texture and the multifaceted role it can play.</p>

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