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Textural characteristics of world foods

Nishinari, Katsuyoshi.

Textural characteristics of world foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Textural characteristics of world foodsedited by Katsuyoshi Nishinari.
other author:	Nishinari, Katsuyoshi.
Published:	Hoboken, NJ :John Wiley & Sons,2020.
Description:	1 online resource.
Subject:	Food texture.
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902
ISBN:	9781119430902$q(electronic bk.)

Textural characteristics of world foods
Textural characteristics of world foods[electronic resource] /edited by Katsuyoshi Nishinari. - 1st ed. - Hoboken, NJ :John Wiley & Sons,2020. - 1 online resource.

Includes bibliographical references and index.

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 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, and 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.

ISBN: 9781119430902$q(electronic bk.)Subjects--Topical Terms:

301623
Food texture.

LC Class. No.: TX546 / .T49 2020

Dewey Class. No.: 641.3

Textural characteristics of world foods
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003 OCoLC
005 20200216072040.2
006 m o d
007 cr cnu---unuuu
008 211203s2020 nju ob 001 0 eng d
020 $a 9781119430902$q(electronic bk.)
020 $a 9781119430933$q(Adobe PDF)
020 $a 9781119430797$q(ePub)
020 $z 9781119430698$q(hbk.)
035 $a 1090709281
040 $a DLC $b eng $c DLC $d OCLCO $d OCLCF $d YDX $d DG1 $d YDX
050 1 4 $a TX546 $b .T49 2020
082 0 0 $a 641.3 $2 23
245 0 0 $a Textural characteristics of world foods $h [electronic resource] / $c edited by Katsuyoshi Nishinari.
250 $a 1st ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c 2020.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a 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 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, and 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.
588 $a Description based on print version record.
650 0 $a Food texture. $3 301623
700 1 $a Nishinari, Katsuyoshi. $3 467653
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902