[Quality of plant foods]
1997
Hoehn, E. (Eidg. Forschungsanstalt fuer Obst-, Wein- und Gartenbau (FAW), Waedenswil (Switzerland))
Quality is the sum of properties and characteristics of a product. It determines the product's suitability to fulfil expectations and/or prescribed attributes. The claims are very different depending on the claiments: producers, processors, consumers or legislators. Methods of quality assessment and quality assurance are presented. Food science will increasingly focus on quality and its assessment. New non-destructive quality assessment methods and clear criteria for quality judgment have yet to be developed
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