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STRUCTURE OF FOODS 1,2
Author(s) -
RAEUBER H. J.,
NIKOLAUS H.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00320.x
Subject(s) - constructive , macro , homogeneous , meaning (existential) , texture (cosmology) , computer science , mathematics , pure mathematics , artificial intelligence , epistemology , process (computing) , image (mathematics) , combinatorics , programming language , philosophy
A general classification scheme is proposed which recognizes organizational, architectural and relative meanings of food structure and how these relate to textural properties. Within the architectural (or constructive) meaning, one can recognize certain elementary structures which give rise to homogeneous or heterogeneous compounded structures, and permeated or embedded types. Depending on the level of magnification needed, one can also speak of macro‐, micro‐, and ultrastructures. Specific examples are given and the relatonship between structure and processing is pointed out.