| 书目名称 | Predictive Microbiology in Foods | | 编辑 | Fernando Perez-Rodriguez,Antonio Valero | | 视频video | | | 概述 | Includes supplementary material: | | 丛书名称 | SpringerBriefs in Food, Health, and Nutrition | | 图书封面 |  | | 描述 | 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. | | 出版日期 | Book 2013 | | 关键词 | Foodborne pathogens; Model validation; Predictive Modelling; Probability model; Quantitative Microbial R | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-5520-2 | | isbn_softcover | 978-1-4614-5519-6 | | isbn_ebook | 978-1-4614-5520-2Series ISSN 2197-571X Series E-ISSN 2197-5728 | | issn_series | 2197-571X | | copyright | Fernando Pérez-Rodríguez and Antonio Valero 2013 |
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发表于 2025-3-21 17:44:25
