A classification of food properties |
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| Authors: | M. Shafiur Rahman Owen J. McCarthy |
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| Affiliation: | 1. Postharvest and Food Science Group , Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre , Private Bag 92 169, Auckland, New Zealand Phone: +64‐9‐815 4200 ext. 7327 Fax: +64‐9‐815 4200 ext. 7327 E-mail: srahman@hort.cri.nz;2. Institute of Food, Nutrition and Human Health , Massey University , Private Bag 11 222, Palmerston North, New Zealand Phone: +64‐6‐350 4398 Fax: +64‐6‐350 4398 E-mail: O.McCarthy@massey.ac.nz |
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| Abstract: | 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. |
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