Kinetic Analysis of Food Systems

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hand...

Full description

Saved in:
Bibliographic Details
Main Author: Marangoni, Alejandro G. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects:
Chemistry.
Food > Biotechnology.
Organic chemistry.
elektronické knihy
electronic books
ISBN: 9783319512921
Physical Description: 1 online resource (XIV, 173 p. 89 illus.)

Cover

Table of contents

LEADER 03896nam a22003735i 4500
001 100544
003 CZ-ZlUTB
005 20240914112828.0
006 m o d
007 cr nn 008mamaa
008 170216s2017 gw | s |||| 0|eng d
020 |a 9783319512921 
024 7 |a 10.1007/978-3-319-51292-1  |2 doi 
100 1 |a Marangoni, Alejandro G.  |e author. 
245 1 0 |a Kinetic Analysis of Food Systems /  |c by Alejandro G. Marangoni. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (XIV, 173 p. 89 illus.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
505 0 |a Introduction and Philosophy of Modelling -- Fundamentals of Kinetics -- Generalities -- Basic Definitions -- Dependence of Reaction Rates on Temperature -- Theory of Reaction Rates -- Reaction in Solution -- Diffusion Controlled Reactions -- Experimental Determination of Reaction Order and Rate Constants -- Modeling Complex Reaction Pathways -- Enzyme Kinetics -- Kinetic Modeling of Complex Processes in Food Systems -- Differential Equations of First Order: Chlorophyll Degradation in Green Tissues - Olives, Cabbage and Pickles -- Multiresponse Modelling using Differential Equations: Low-Temperature Sweetening in Potato Tubers -- Fourier Series: Sucrose Oscillations in Cold-Stored Potatoes -- Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol -- Nonlinear differential equations: Crystallization Kinetics - The Avrami Model -- Mechanistic Modelling: Steady State Nucleation Kinetics - The Fisher-Turnbull Model -- Stochastic Modelling: Non-Isothermal Nucleation Kinetics in Fats -- The Power of Numerical Techniques: Oil Migration Kinetics through cocoa butter -- Von Smoluchowski revisited: Aggregation Kinetics of Whey Protein Isolates -- Chaos and chaotic behavior -- Micromath Scientist (or other software package). 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Organic chemistry. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319512914 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-51292-1  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100544  |d 100544 
993 |x NEPOSILAT  |y EIZ 

Similar Items