Rheology & 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, nonenzymic 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 & Kinetics of Chemical Reaction in Food

    October 02-04, 2017

    8th International conference on Fisheries & Aquaculture

    Toronto, Canada
    October 02-04, 2017

    18th Global Summit on Food & Beverages

    Chicago, Illinois, USA
    November 06-08, 2017

    20th Global Summit on Food Processing, Safety & Technology

    Las Vegas, Nevada, USA
    November 13-14, 2017

    7th European Food Safety & Standards Conference

    Athens, Greece
    November 29-30, 2017

    2nd International Conference on Food Microbiology

    Madrid, Spain
    March 8-10, 2018

    21st Euro-Global Summit on Food and Beverages

    Berlin, Germany
    May 24-25, 2018

    11th Global Summit on Aquaculture & Fisheries

    Osaka, Japan
    02-03 July 2018

    11th International Veterinary Congress

    Berlin, Germany
    July 25-26, 2018

    21st International Conference on Food & Nutrition

    Vancouver, Canada
    September 19-20, 2018

    12th World Congress on Aquaculture & Fisheries

    Hong Kong
    October 8-9,2018

    Foodsafety Congress 2018

    Osaka, Japan
    September 19-20, 2018

    12th World Congress on Aquaculture & Fisheries

    Hong Kong
    Sep 17-18, 2018

    9th International Conference on Food Science & Technology

    Hong Kong, Hong Kong
    October 29-30, 2018

    6th Global Summit on Plant Science

    Valencia, Spain

    Rheology & Kinetics of Chemical Reaction in Food Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in