"Kinetic Modeling of Reactions in Foods: Modeling of Food Quality Attributes" provides an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models. It presents applications of kinetic models using general chemical, physical, and biochemical principles. It also includes an introduction to Bayesian statistics in kinetic modeling. The text illustrates concepts using real-world examples rather than hypothetical data.
Table of Contents
Introduction to Food Quality and Modeling. Chemical Reaction Kinetics. Temperature and Pressure Effects. Kinetics of Reactions in the Food Matrix. Kinetics and Statistics. Multiresponse Kinetic Modeling. Enzyme Kinetics. Kinetics of Enzyme Inactivation. Kinetics of Physical Reactions. Kinetics of Microbial Growth. Kinetics of Microbial Inactivation. Shelf Life Modeling. Food Product Design. Trends and Future Developments.
Author Biography
Wageningen University, The Netherlands
