Textural Characteristics of World Foods – Ebook Instant Download/Delivery ISBN(s): 9781119430698,1119430690

Product details:

• ISBN-10: 1119430909
• ISBN-13: 9781119430902
• Author: Katsuyoshi Nishinari

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.

Table contents:

Part I : North America

Part II : Middle and South America

Part III : Asia

Part IV : Oceania

Part V : Central Asia Middle East

Part VI : Russia

Part VII : Europe

Part VIII : Africa

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