Electronic Resource

Predictive microbiology in foods

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Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

E157

Penerbit

New York : Springer., 2012

Deskripsi Fisik

VI, 128 lembar, il. warna

Bahasa

English

ISBN/ISSN

9781461455202

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Mikrobiologi
Ilmu Pangan

Info Detail Spesifik

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Pernyataan Tanggungjawab

Fernando Perez-Rodriguez, Antonio Valero

Versi lain/terkait

Lampiran Berkas

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