Kinetic Analysis of Food Systems

Part I. Kinetic Modelling Basics

1. Fundamentals of Kinetics
Alejandro G. Marangoni

Part II. Kinetic Modeling of Complex Processes in Food Systems

2. Chlorophyll Degradation in Green Tissues: Olives, Cabbage and Pickles
Alejandro G. Marangoni

3. Oil Migration Through Cocoa Butter: The Solubilization-Recrystallization-Diffusion (SRD) Model
Alejandro G. Marangoni

4. Low-Temperature Sweetening in Potato Tubers
Alejandro G. Marangoni

5. Modelling Sucrose Oscillations in Cold-Sweetened Potato Tubers using a Statistical Approach to Fourier Analysis
Alejandro G. Marangoni

6. Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol
Alejandro G. Marangoni

7. Kinetics of Crystal Growth Using the Avrami Model and the Chemical Potential Approach
Alejandro G. Marangoni

8. Steady-State Nucleation Kinetics: The Fisher Turnbull Model
Alejandro G. Marangoni

9. Non-isothermal Nucleation Kinetics in Fats
Alejandro G. Marangoni

10. Implementation of the van Smoluchowski Model for Protein Aggregation Kinetics: Cold-Gelation of Heated Whey Protein Isolate
Alejandro G. Marangoni

Avainsanat: Chemistry, Food Science, Organic Chemistry