ABSTRACT
The effect of temperature is one of the most important effects to consider when discussing kinetics in any branch of science and food science is no exception. Many foods are heat treated, for various reasons, and the effect of heat treatment on food quality is a very important issue. Shelf life of food is also strongly affected by temperature. Therefore, knowledge on how the kinetics of reactions is affected by temperature changes is essential. An emerging technological option to preserve foods is by high pressure. Many research papers are currently published on this topic, and it is for this reason that we spend some attention to kinetics of reactions induced by high-pressure treatment.
