Jianshe Chen Bücher

Is it possible to take your health in your own hand without having to see a doctor? Common problems such as acne and pimples, color spots, swollen face, red veins in the eyes and on the face, and color changes in the face--what caused these things to happen? Facial diagnosis in traditional Chinese medicine can help you understand the various signals your body sends out regarding the state of your health. Facial diagnosis is an integral part of TCM's diagnostic methods. TCM believes that all that exists on the inside of the body will ultimately reveal themselves on the outside. By observing changes occurring in the face, one can gain insight into the health status of the internal organs of the human body, thereby preventing some diseases from developing and improving one's health as a result. Facial diagnostic method, as introduced in this book, is easy to learn and practice. Combined with pictures and texts, the book is accessible to the readers and suitable for daily home health care.

Preface 1 Vocabularies and terminologies of food texture appreciation Fumiyo Hayakawa, National Food Research Institute, Japan Part One Sensory analysis and consumer preference of food texture 2 Sensory changes with ageing Lisa Duizer, University of Guelph, Canada 3 Statistical methods and tools for analysing sensory food texture Peter Ho, The University of Leeds, UK 4 Instrumental characterisation of texture properties of solid and semi-solid food Andrew Rosenthal, Coventry University, UK 5 Instrumental characterisation of textural properties of fluid food Guido Sala, WUR, Netherlands Part Two Modifying texture for specific consumer groups 6 Texture-modified meals for hospital patients (e.g. dysphagia) Julie Cichero, University of Queensland, Australia 7 Texture modification for elderly people Karin Wendin, SIK, Sweden 8 Modifying the texture of foods for infants and young children Sophie Nicklaus, INRA, France 9 Texture design of institutional food (e.g. schools, hospitals) Derek Johnson, National Association of Care Catering, UK 10 Texture design of 'free from' foods (e.g. GF bread) Maria Papageorgiou, ATEI of Thessaloniki, Greece