Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating

Kinetics of salmon quality changes during thermal processing

“…Generally, changes in quality factor ''C" under isothermal conditions can be represented by (Wang, Lau, Tang, & Mao (2004)):…”

Kinetics of chemical marker M-2 formation in mashed potato—a tool to locate cold spots under microwave sterilization

“…Graphical analysis also confirmed the first-order of reaction. Lau et al (2003) and Wang et al (2004) obtained a first-order reaction for M-2 and M-1 formation in whey protein gels. Table 1 summarizes the order of reaction and chemical marker yield at saturation.…”

“…Chemical marker kinetics for M-1 and M-2 in whey protein gels have been studied (Lau et al, 2003;Wang, Lau, Tang, & Mao, 2004). In whey protein gel, reaction leading to M-2 formation was fast and ultimately giving a shorter time to reach the saturation point.…”

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

“…Generally, changes in a quality factor ''Q" under isothermal conditions can be represented, by analogy with a chemical reaction, by the following equation [23].…”