<i><p>Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences</i>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.</p><p>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.</p><ul><li>Explores texture as an important aspect of consumer food acceptance and preference</li><li>Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients</li><li>Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture</li></ul>