A classification of food properties

M. Shafiur Rahman, Owen J. McCarthy

Research output: Contribution to journalArticle

14 Citations (Scopus)

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 languageEnglish
Pages (from-to)93-99
Number of pages7
JournalInternational Journal of Food Properties
Volume2
Issue number2
Publication statusPublished - 1999

Fingerprint

food quality
terminology
Terminology
Food
sensory properties
physicochemical properties
Databases
kinetics
Health

ASJC Scopus subject areas

  • Food Science

Cite this

A classification of food properties. / Rahman, M. Shafiur; McCarthy, Owen J.

In: International Journal of Food Properties, Vol. 2, No. 2, 1999, p. 93-99.

Research output: Contribution to journalArticle

Rahman, M. Shafiur ; McCarthy, Owen J. / A classification of food properties. In: International Journal of Food Properties. 1999 ; Vol. 2, No. 2. pp. 93-99.
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