Application of Chemical Kinetics to Deterioration of Foods.

Alert:

Limited Availability of Full-Text Documents. Click here for more information, or here to request the return of a PDF online.

Help

Tutorial

Help |

Tutorial

Help |

Tutorial

Help With This Page

More Info:
Help 0 items in My Clipboard | Add record to My Clipboard

Record Details - EJ298634

Title: Application of Chemical Kinetics to Deterioration of Foods.

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text

Related Items: Show Related Items

Click on any of the links below to perform a new search
Title:	Application of Chemical Kinetics to Deterioration of Foods.
Authors:	Labuza, T. P.
Descriptors:	Biochemistry; Chemical Reactions; College Science; Food; Higher Education; Kinetics; Mathematical Applications; Science Education
Source:	Journal of Chemical Education, v61 n4 p348-58 Apr 1984
More Info: Help Peer Reviewed:	Yes
Publisher:	N/A
Publication Date:	1984-00-00
Pages:	N/A
Pub Types:	Journal Articles; Reports - Research
Abstract:	Possible modes of food deterioration (such as microbial decay, nonenzymatic browning, senescence, lipid oxidation) are reviewed. A basic mathematical approach to the kinetics of food deterioration, kinetic approach to accelerating shelf-life deterioration, and shelf-life predictions are discussed. (JN)
Abstractor:	N/A
Reference Count:	0

Note:	N/A
Identifiers:	Food Deterioration; National Science Foundation; Shelf Life
Record Type:	Journal
Level:	N/A
Institutions:	N/A
Sponsors:	N/A
ISBN:	N/A
ISSN:	N/A
Audiences:	N/A
Languages:	English
Education Level:	Higher Education