Chemical reactions in foods


Foods undergo chemical changes during preparation and storage. To get the optimum product quality, certain reactions that cause a quality loss must be reduced, while others that produce a desired flavour or colour must be optimised. The science of kinetics examines the rates and mechanisms of chemical reactions. Understanding reaction mechanisms and quantifying rate constants will make it easier to choose the appropriate conditions for a process or storage so that the product has the desired properties.



 


    Related Conference of Chemical reactions in foods

    March 13-14, 2025

    2nd International Conference on Drug Discovery and Development

    Prague, Czech Republic
    April 07-08, 2025

    15th World Congress on Chemistry

    Vancouver, Canada
    May 14-15, 2025

    17th International Conference on Clinical Chemistry

    Toronto, Canada
    June 26-27, 2025

    14th World Congress on Chromatography

    Paris, France
    August 18-19, 2025

    14th World Congress on Biopolymers and Biomaterials

    Valencia, Spain
    September 22-23, 2025

    21st European Organic Chemistry Congress

    Dubai, UAE
    October 27-28, 2025

    15th International Chemistry Congress

    London, UK
    November 06-07, 2025

    6th World Expo on Biopolymers and Bioplastics

    Dubai, UAE
    December 08-09, 2025

    5th International Conference on Analytical Chemistry

    Rome, Italy

    Chemical reactions in foods Conference Speakers

      Recommended Sessions

      Related Journals

      Are you interested in