How food structure affects chemical reaction kinetics is one of the big, general problems in food science. We describe how the simple ideas of partitioning and diffusion have been developed to explain increasingly complex behaviors; especially cut-off effects of antioxidants in emulsions and barrier properties of the interface. Finally we consider some ways molecular distribution can be measured.
All Science Journal Classification (ASJC) codes
- Food Science
- Applied Microbiology and Biotechnology