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- W1213730281 abstract "Publisher Summary This chapter is a survey of one type of chemical reaction that takes place when a food is heated. A multitude of chemical reactions occur when a food is blanched, pasteurized, dehydrated, or thermally processed. These reactions produce changes in the color, flavor, texture, and nutritional value of foods. The discussion is limited to organic compounds of the structural types found in food that undergo unimolecular transformations at moderate temperatures. A brief summary has been given of the present state of knowledge about organic reaction mechanisms. The chapter mentions statement of the basic concept of the transition-state theory of reactions, which states that the rate of a chemical reaction is determined by the rate of passage of an assembly of reactants in an activated complex over a potential energy barrier. It discusses compounds such as acid, sulfoxid, amine N-oxides, and thiocyanat, which undergo thermal unimolecular reactions at food processing temperatures. The eventual goal of workers in the field of chemical kinetics and reaction mechanisms is prediction of the order and rate of a new reaction from the basic physical properties of the reactants. The primary concern of this chapter is unimolecular reactions and the theory which is important for an understanding of unimolecular reactions has been outlined." @default.
- W1213730281 created "2016-06-24" @default.
- W1213730281 creator A5042393934 @default.
- W1213730281 date "1965-01-01" @default.
- W1213730281 modified "2023-09-27" @default.
- W1213730281 title "Unimolecular Thermal Transformations of Organic Compounds Under Food Processing Conditions" @default.
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- W1213730281 doi "https://doi.org/10.1016/s0065-2628(08)60150-0" @default.
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