Abstract
Proper classification and terminology comprise an essential basis for avoiding confusion or imprecision. Classification will assist in recording available data, setting up a global database and developing predictive relationships. In this paper, an attempt to develop a well-accepted classification of and terminology for food properties is made. The proposed four classes of food properties are: physical and physico-chemical properties, kinetic properties, sensory properties, and health properties.
Original language | English |
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Pages (from-to) | 93-99 |
Number of pages | 7 |
Journal | International Journal of Food Properties |
Volume | 2 |
Issue number | 2 |
DOIs | |
Publication status | Published - 1999 |
Externally published | Yes |
ASJC Scopus subject areas
- Food Science