Kinetic Modeling of Reactions In Foods
Language: English
Published by CRC Press, 2008
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 502.79
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nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
Seller Inventory # 9781574446142
- Title
- Kinetic Modeling of Reactions In Foods
- Author
- Martinus A. J. S. van Boekel
- Publisher
- CRC Press
- Publication year
- 2008
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1574446142
- ISBN 13
- 9781574446142
- Item weight
- 1,646 grams
- Dimensions
- 260x183x46 mm
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 principles
- Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field
- Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models
- Uses 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.
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