A series of articles on kinetic studies and modeling are in
Food Technol. 34(2) (1980) 51–88.
including work on experimental procedures for determining kinetic data, interpreta-
tion, and modeling, all specifically applied to foods (heat treatment and quality loss).
A discussion of kinetics in relation to heat treatment that is somewhat more
rigorous is
M. A. J. S. van Boekel, P. Walstra. Use of Kinetics in Studying Heat-Induced
Changes in Foods, In: P. F. Fox, ed. Heat-Induced Changes in Milk.
International Dairy Federation, Brussels, 1995, pp. 22–50.
Kinetics of enzyme-catalyzed reactions are treated in all textbooks on biochemistry.
A clear and authoritative discussion is in
J. R. Whitaker. Enzymes, 3rded. In O. R. Fennema, ed., Food Chemistry, Dekker,
New York, 1996, pp. 431–530.
A discussion of the derivation of kinetics for a sequence of reactions is by
W. E. Stewart, M. Caracotsias, J. P. Sørensen. Parameter estimation from
multiresponse data.Am. Inst. Chem. Engs. J. 38 (1992) 641–650.
A similar treatment for foods, especially discussing how to cope with statistical
uncertainties, is in
M. A. J. S. van Boekel. Statistical aspects of kinetic modelling for food science
problems.J. Food Sci. 61 (1996) 477–485, 489.