Food structure/composition
Subordinate Areas
- Carbohydrates in food
- Cellulose
- Chemical properties of food
- Fats fatty acids
- Fibre
- Flavour
- Food appearance
- Food structure
- Food Texture
- Functional metabolites
- Glassy state
- Macroscopic structure
- Material properties
- Molecular composition of food
- Nutrients
- Proteins amino acids
- Quality attributes/characteristics
- Raw materials ingredients
- Rheology
- Sensory evaluation
- Storage product