Fig. 1: Hexagonal spiderweb diagram with inserted food properties and their normalized grades. | npj Science of Food

Fig. 1: Hexagonal spiderweb diagram with inserted food properties and their normalized grades.

From: Defining the role of processing in food classification systems—the IUFoST formulation & processing approach

Fig. 1

A Hypothetical product quality characteristics profile indicated by a black line within the hexagonal spiderweb diagram. Properties to be optimized are indicated by red (nutrition value) or blue (safety/shelf life) arrows. B Hexagonal spiderweb diagram with product property profiles for differently processed base product (Red: High-pressure pasteurization for optimized nutrition value but compromise for safety/shelf life; Blue: Thermal sterilization for optimized shelf life but compromised nutrition value).

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