Kinetics of Chemical Reactions in Foods

  • Romeo T. Toledo
Part of the FOOD SCIENCE TEXT SERIES book series (FSTS)


Chemical reactions occur in foods during processing and storage. Some reactions result in a quality loss and must be minimized, whereas others result in the formation of a desired flavor or color and must be optimized to obtain the best product quality. Kinetics is a science that involves the study of chemical reaction rates and mechanisms. An understanding of reaction mechanisms coupled with quantification of rate constants will facilitate the selection of the best conditions of a process or storage, in order that the desired characteristics will be present in the product.


Polyphenol Oxidase Product Inhibition Microbial Inactivation Pectin Methyl Esterase Unimolecular Reaction 
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Copyright information

© Springer 2007

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA

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