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A food property is a particular measure of the food's behavior as
a matter, or its behavior with respect to energy, or its interaction
with the human senses, or its efficacy in promoting human health and
well-being [Rahman and McCarthy, International Journal of Food
Properties. 2(2): 93-99]
This website is designed to provide current information
pertaining to the research and professional activities of M. Shafiur
Rahman and food properties. If you would like to know more about
Shafiur Rahman as a scientist, trainer, and author in the food
science and engineering area, please contact him by email.
Shafiur's forth-coming book Food
Properties: Users' Handbook will contain rheological, textural,
sensory and structural properties of foods. The purpose is to reach
wide circulation and continued building of the book from users'
support in different forms. Shafiur would be very pleased to receive
your support in any form. Continued effort will be given to build
the book by collecting, reviewing, analyzing, and developing generic
rules from current knowledge. Shafiur is confident for its success
and needs your support
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