Kinetic View on Food Quality
The Basics
Models and Modeling
Chemical Thermodynamics in a Nutshell
Chemical Reaction Kinetics
Temperature and Pressure Effects
Charge Effects
Kinetics and Statistics
Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix
Multiresponse Kinetic Modeling of Chemical Reactions
Enzyme Kinetics
Kinetics of Protein and Enzyme Denaturation
Kinetics of Physical Changes
Kinetics of Microbial Growth
Kinetics of Inactivation of Microorganisms
Modeling the Food Matrix
Retrospective and Outlook
Appendix A Some Calculus Rules
Appendix B Ways to Express Amounts of Reactants and Products
Appendix C Interconversion of Activity Coefficients Based on Mole Fractions, Molalities, and Molarities Appendix D Differential and Integrated Rate Equations for Kinetic Models of Complex Reactions
Appendix E McMillan–Mayer and Lewis–Randall Framework and Equations for the Mean Spherical Approximation Theory
Appendix F Probability Laws and Probability Models
Appendix G Use of Matrix Notation in Model Representation and Regression Analysis
Appendix H Some Thermodynamic Activity Coefficient Models
Appendix I Reliability Engineering and the Weibull Model
List of Symbols and Units
Index
Biography
Martinus A.J.S. van Boekel
"The book is a spectacular accomplishment and a result of monumental work. Well done and timely. Congratulations to the author. It is wonderful to have a comprehensive collection of kinetic models, lucid analyses and data in both tabulated and graphical forms, all in one volume!"
—Micha Peleg, Ph.D., University of Massachusetts, Amherst, USA
" … a welcome addition to the food chemistry and food science literature. … the author presents the material in a thoughtful and engaging manner. Importantly, the book is quite well-referenced, making relatively easy to find supplemental material when desired."
—Journal of Chemical Education
