CRC Press Kinetic Modeling of Reactions In Foods (Food Science and Technology)

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. Authored by an internationally respected food quality expert, 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. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource:Applies kinetic models using general chemical, physical, and biochemical principlesIntroduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science fieldIntegrates food science, kinetics, and statistics to predict and control food quality attributes using computer modelsUses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied. Review "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"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 About the Author Wageningen University, The Netherlands