{"product_id":"9781119430698","title":"Textural Characteristics of World Foods","description":"\u003ch1\u003eTextural Characteristics of World Foods\u003c\/h1\u003e\u003ch3\u003eKatsuyoshi Nishinari\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eA complete guide to the textural characteristics of an international array of traditional and special foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIt 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.\u003ci\u003e \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTextural Characteristics of World Foods \u003c\/i\u003eis 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 innovative text:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides an overview of the textural characteristics of a wide range of foods\u003c\/li\u003e \u003cli\u003eIncludes descriptions of textures and key points of flavor release\u003c\/li\u003e \u003cli\u003eExamines the relationships between the texture, taste, and aroma of each food presented\u003c\/li\u003e \u003cli\u003eIs structured by geographic region\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRich with essential insights and important research, \u003ci\u003eTextural Characteristics of World Foods\u003c\/i\u003e offers all those working in food science and development a better picture of texture and the multifaceted role it can play.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003e Katsuyoshi Nishinari,\u003c\/b\u003e Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e16 March 2020\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119430698\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e424\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e34.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44314415235212,"sku":"9781119430698","price":209.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119430698.jpg?v=1780192078","url":"https:\/\/lateknightbooks.com\/products\/9781119430698","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}