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Cited by 579

The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.

Kinetic Modeling of Food Quality: A Critical Review

Open access
Van Boekel, Martinus A.J.S.·2008·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/j.1541-4337.2007.00036.x
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Abstract

ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that the modeling of such quality aspects is in fact kinetic modeling. Therefore, attention is paid to chemical kinetics, and its possibilities and limitations are discussed when applied to changes occurring in foods. The discussion is illustrated with examples from the literature. A major difficulty is that principles from chemical kinetics are strictly speaking only valid for simple elementary reactions, and foods are all but simple. Interactions in the food matrix and variability are 2 complicating factors. It is discussed how this difficulty can be tackled, and research priorities are suggested to come to better models in food science, and thereby to a better control of food quality.

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Metadata

Authors
Van Boekel, M. A. J. S.
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2008-01
Volume
7
Issue
1
Pages
144-158
ISSN
1541-4337 (ISSN-L)
DOI
10.1111/j.1541-4337.2007.00036.x
OpenAlex
W2032945835
Cited by
579
References
48
FWCI
18.32
Type
journal article
Language
en
Open access
green
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 29 d)

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Van Boekel, M. A. J. S. (2008). Kinetic Modeling of Food Quality: A Critical Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2007.00036.x

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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