Kinetics of Food process
The purpose of kinetics is very important in many aspects of food research. Enzymatic, chemical, and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a chain of reactions. Optimizing the quality of food in a quantitative way can be done with the proper use of kinetics. This is useful to study the kinetics of changes during digestion and assimilation in the body
- Factors affecting food quality
- Absorption
- Shelf life
- Rate of Contaminations
Related Conference of Kinetics of Food process
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
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