This article will review the decompositions kinetics of food components, considering the effects of above mentioned points
📌 3 Key Takeaways
🎯
Objective & Hypothesis:The factors effective on the quality of food depend on the ambient temperature and relative humidity, the presence of oxygen and light as well as the composition of food and the packaging material used.
📊
Key Findings & Data:The factors effective on the quality of food depend on the ambient temperature and relative humidity, the presence of oxygen and light as well as the composition of food and the packaging material used.
💡
Conclusion & Impact:This article will review the decompositions kinetics of food components, considering the effects of above mentioned points
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
The factors effective on the quality of food depend on the ambient temperature and relative humidity, the presence of oxygen and light as well as the composition of food and the packaging material used. This article will review the decompositions kinetics of food components, considering the effects of above mentioned points
Özet
Gıda maddelerinde kalitenin bozunma hızı, gıdayı çevreleyen ortamın sıcaklığından, oksijen ve ışık varlığından, havanın bağıl neminden, gıdanın bileşimi ve kullanılan ambalaj malzemesinden etkilenmektedir. Bu çalışmanın amacı gıda bileşenlerinin bozunma kinetiğini yukarıda bahsedilen kriterler açısından özetlemektir.
🔖
Cite This Article
ÖZBOY, Ö., ŞAHBAZ, F. (1996). Factors Effective in Decomposition Rates of Food Components (Turkish with English Abstract). Gıda, Cilt: 21 - Sayı: 3. https://ajindex.com/articles/40431