Woodhead Publishing Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences Volume 2 (Woodhead Publishing: Food Science, Technology and Nutrition)

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 Review Explores texture as an important aspect of consumer food acceptance and preference, addressing the food textural needs of infants, the elderly, and dysphagia patients From the Back Cover Food texture is an important aspect of consumer food acceptance and preference, and the textural properties of a food are critically important in determining the dynamics of oral processing and swallowing. Specific consumer groups require texture-modified foods, such as infants, the elderly and dysphagia patients. This second of two volumes covers the sensory analysis of texture-modified foods, as well as an in-depth look at the product development needs of consumers who require such foods. Part One looks at sensory analysis of food texture and the consumer preference of food texture. Part Two focuses on modifying texture for specific consumer groups. Modifying Food Texture: Volume 2 Sensory Analysis, Consumer Requirements and Preferences is a key piece of reference material for R&D managers in the food industry, particularly those concentrating on niche consumer products and food formulation, hospital dieticians, postgraduate students and academics with research interests in the area. Dr Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds with research interests in eating and sensory perception. Dr Andrew Rosenthal is a senior lecturer in Food Science at Coventry University with research interests in the functional properties of food components and how they contribute to food texture. About the Author Dr. Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds, UK. He is fellow of the Institute of Food Science & Technology (IFST), serving the committee of IFST North England Branch, and the Royal Society of Chemistry Food Group committee. He is editor of the Journal of Texture Studies and a member of editorial board of Food Digestion. He is also a visiting professor to Tianjin University of Science and Technology (China) and China Jiliang University. Prior to his job in Leeds, he had worked as a research scientist in National Starch and Chemical, post-doctoral research fellow in the University of Leeds and the University of Hull (UK), and a lecturer in Zhejiang Gongshang University (China). Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library - the footage (now on DVD) is available on request for the teaching of food processin