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.
ASJC Scopus subject areas
- Food Science