Rheology and Kinetics of Chemical Reaction in Food
Many reactions can alter food quality or safety. Each reaction class can involve different reactants or substrates depending on the specific food and the particular conditions for handling, processing, or storage. They are treated as reaction classes because the general nature of the substrates or reactants is similar for all foods. Thus, non-enzymatic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids. Oxidation may involve lipids, proteins, vitamins, or pigments, and more specifically, oxidation of lipids may involve triacylglycerol in one food or phospholipids in another.
Related Conference of Rheology and Kinetics of Chemical Reaction in Food
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Rheology and Kinetics of Chemical Reaction in Food Conference Speakers
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- Chemical Composition of Food
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