ERIC Number: EJ298634
Record Type: CIJE
Publication Date: 1984
Reference Count: 0
Application of Chemical Kinetics to Deterioration of Foods.
Labuza, T. P.
Journal of Chemical Education, v61 n4 p348-58 Apr 1984
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)
Publication Type: Journal Articles; Reports - Research
Education Level: N/A
Authoring Institution: N/A
Identifiers: Food Deterioration; National Science Foundation; Shelf Life