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Modelling microorganisms in food

Author: Stanley Brul; Suzanne van Gerwen; Marcel H Zwietering
Publisher: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub. Ltd., 2007.
Edition/Format:   Print book : EnglishView all editions and formats
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Edited by leading authorities, this collection reviews current developments in quantitative microbiology. Part 1 discusses best practice in constructing quantitative models and Part 2 looks at  Read more...

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Genre/Form: Aufsatzsammlung
Additional Physical Format: Online version:
Modelling microorganisms in food.
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 2007
(OCoLC)694111825
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Stanley Brul; Suzanne van Gerwen; Marcel H Zwietering
ISBN: 9780849391491 0849391490 9781845690069 1845690060 9781845692940 1845692942
OCLC Number: 122977702
Description: xiv, 294 pages : illustrations ; 24 cm
Contents: Part 1 Building models for predictive microbiology: Predictive microbiology: Past, present and future; Experimental design, data processing and model fitting in predictive microbiology; Uncertainty and variability in predictive models of microorganisms in food; Modelling lag-time in predictive microbiology with special reference to the lag phase of bacterial spores; Application of models and other quantitative microbiology tools in predictive microbiology; Predictive models in food risk assessment. Part 2 New approaches to microbial modelling in specific areas of predictive microbiology: The non-linear kinetics of microbial inactivation and growth in foods; Modelling of high pressure inactivation of microorganisms in foods; Mechanistic models of microbial inactivation behaviour in foods; Modelling microbial interactions in foods; A kinetic model as a tool to understand the response of saccharomyces cerevisiae to heat exposure; Systems biology and food science.
Responsibility: edited by Stanley Brul, Suzanne van Gerwen and Marcel Zwietering.

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Modelling microorganisms in food will be a standard reference for all those craving for a sound knowledge in the field of food (predictive) microbiology., Journal of Food and Nutrition Research

 
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