The nelfood.com Story
nelfood.com grew out of the Physical Properties of Food DataBase project.
This project was initiated to collect and make available on the internet reliable and useful data on Physical Properties of Foods.
The project was part funded by the EU, received commercial sponsorship from Nestle, RHM and Unilever, was managed by Dr Paul Nesvadba, and the internet work was done by NEL.
For more information please see: Knowledge System > Generic Documents > Contributors

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Food Material Details

This form is used to enter the information characterising the Food Material. This form is made up from Table 4 of the Proforma for Data Entry to Database of Physical Properties of Foods version 6.1.

Food Category Select the category that best describes the food from the drop down list that appears after clicking the down arrow with the mouse. The selection is made by moving the highlight bar up and down using the mouse. The highlighted category is selected.
Sub Category Select the sub-category that best describes the food from the drop down list that appears after clicking the down arrow with the mouse. The selection is made by moving the highlight bar up and down using the mouse. The highlighted category is selected.
Proper Name of Food
(for which data are given, e.g. chicken breast)
The actual name of the food given in the text of the article or in the measuring protocol
Physical State of Food An explanation of the physical state of the food together with the description of the process under which the date are measured, e.g., study of changes of viscosity during heating or baking.
Click here for examples of physical states of food.
% wet or dry: Select whether the food is wet or dry by selecting the appropriate option from the drop down list that appears after clicking the down arrow with the mouse. The selection is made by moving the highlight bar up and down using the mouse. The highlighted state is selected.
Water Content Number to represent the total water content within the food.
Protein Content Number to represent the total protein content within the food.
Fat Content Number to represent the total fat content within the food.
Carbohydrate Content Number to represent the total carbohydrate content within the food.
Mineral Content Number to represent the total mineral content within the food.
Other Components: If other components are important for the given food or physical property these should be mentioned here.
Homogeneous / Heterogeneous Select whether the food is homogeneous or heterogeneous by selecting the appropriate option from the drop down list that appears after clicking the down arrow with the mouse. The selection is made by moving the highlight bar up and down using the mouse. The highlighted state is selected.
Specify typical scale of heterogeneity Supply details of particle size, size distribution, shape of the particles etc.
Does the food contain air? Supply information on the air content of the food, e.g., 20% of air contained within structure.
Typical pore size Specify the size of the pores and the units of measurement, e.g., 2 micrometers.
Other Structure (particulate, powdery,...) Supply suitable descriptive words to further characterise the structure.
Remarks Supply any additional information that may be required, e.g., breed, variety, ingredients, formulation etc.
 
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