國立虎尾科技大學 |

登入

回首頁

Textural characteristics of world foods

Nishinari, Katsuyoshi.

Textural characteristics of world foods

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Textural characteristics of world foods/ edited by Katsuyoshi Nishinari.
其他作者:	Nishinari, Katsuyoshi.
出版者:	Hoboken, NJ :John Wiley & Sons, : 2020.,
面頁冊數:	1 online resource.
標題:	Food texture. -
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902
ISBN:	9781119430902

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: 9781119430902Subjects--Topical Terms:

581856
Food texture.

LC Class. No.: TX546 / .T49 2020

Dewey Class. No.: 641.3

Textural characteristics of world foods
LDR:02114cam a2200277 a 4500 001 1042431
003 OCoLC
005 20200216072040.2
006 m o d
007 cr cnu---unuuu
008 211216s2020 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 581856
700 1 $a Nishinari, Katsuyoshi. $3 905186
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902

筆 0 讀者評論

多媒體

評論

新增評論分享你的心得

Export

取書館別