A classification of food properties

M. Shafiur Rahman*, Owen J. McCarthy

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


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
Issue number2
Publication statusPublished - 1999
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'A classification of food properties'. Together they form a unique fingerprint.

Cite this