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Book Cover
E-book
Author Perez-Rodriguez, Fernando.

Title Predictive microbiology in foods / Fernando Pérez-Rodríguez, Antonio Valero
Published New York, NY : Springer, ©2013

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Description 1 online resource (vi, 128 pages) : illustrations (some color)
Series SpringerBriefs in food, health, and nutrition ; 5
SpringerBriefs in food, health, and nutrition ; 5.
Contents Predictive Microbiology in Foods -- Experimental Design and Data Generation -- Predictive Models: Foundation, Types, and Development -- Other Models and Modeling Approaches -- Software and Data Bases: Use and Application -- Application of Predictive Models in Quantitative Risk Assessment and Risk Management -- Future Trends and Perspectives
Summary "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."-- Publisher's website
Analysis Chemistry
Food science
Applied Microbiology
Bibliography Includes bibliographical references (pages 107-124) and index
Subject Food -- Microbiology -- Mathematical models
Chimie.
Science des matériaux.
Food -- Microbiology -- Mathematical models
Form Electronic book
Author Valero, Antonio.
ISBN 9781461455202
1461455200
1461455197
9781461455196
9781283934169
1283934167