Kinetic modeling of reactions in Foods

Research output: Book/ReportBookAcademic


The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view.
Original languageEnglish
Place of PublicationBoca Raton
PublisherCRC Press
Number of pages400
ISBN (Print)9781574446142
Publication statusPublished - 2008


  • mathematical models
  • kinetics
  • chemical reactions
  • food quality
  • foods
  • keeping quality
  • storage quality
  • physical properties
  • physicochemical properties
  • modeling

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