Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. - Discusses texture as an important aspect of consumer food acceptance and preference - Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients - Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

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

The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

The complete guide for parents of picky eaters -- how to end mealtime meltdowns and get your children the nutrition they need Does your child regularly refuse foods or throw a fit at mealtimes? Are you concerned she isn't getting enough nutrition, or that that your child's pickiness might be caused by a hidden medical issue? For every frustrated parent, the food chaining method offers a medically-proven, kid-tested solution. Developed by a team of internationally known medical experts, Food Chaining helps you identify the reasons behind your child's picky eating habits -- be it medical, sensory, or because of allergies. Then, with a simple, 6-step method centered around taste, temperature, and texture, target foods are selected that are similar to the ones your child likes, gradually expanding to all food groups. Does your kid like French fries but won't touch veggies? Try hash browns, and slowly expand to sweet potato fries and zucchini sticks -- and then work your way to steamed vegetables. With helpful information about common food allergies, lists of sample food chains, advice for special needs children, as well as a pre-chaining program to prevent food aversions before they develop, Food Chaining is your guide to raising lifelong health eaters.