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wangye

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[资源] 【转贴】Modelling microorganisms in food【已搜无重复】

Publisher: CRC
Number Of Pages: 294
Publication Date: 2007-03-19
Sales Rank: 3119200
ISBN / ASIN: 0849391490
EAN: 9780849391491
Binding: Hardcover
Manufacturer: CRC
Studio: CRC
Average Rating: 0

pdf with bookmarks
1.8MB
Other ISBNs:
Woodhead Publishing ISBN-13: 978-1-84569-006-9 (book)
Woodhead Publishing ISBN-10: 1-84569-006-0 (book)
Woodhead Publishing ISBN-13: 978-1-84569-294-0 (e-book)
Woodhead Publishing ISBN-10: 1-84569-294-2 (e-book)
CRC Press ISBN-13: 978-0-8493-9149-1

While predictive microbiology has made a major contribution to food safety, many uncertainties linger, such as the growing evidence that traditional microbial inactivation models do not always fit the experimental data and that all the bacteria of one population do not necessarily behave homogeneously. These problems are all the more acute because of a growing interest in minimal processing techniques that is requiring greater precision from models. Edited by leading authorities, this volume reviews current developments in quantitative microbiology. Part 1 discusses best practice in constructing quantitative models and Part 2 looks at specific areas in new approaches to modelling microbial behavior.

Modelling microorganisms in food
Edited by S Brul, University of Amsterdam and Unilever Food Research Centre, S Van Gerwen, Unilever Food Research Centre and M Zwietering, Wageningen University, The Netherlands
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

- assesses the latest developments in microbial modelling
- discusses the issues involved in building models of microbial growth
- chapters review the use of quantitative microbiology tools in predictive microbiology
- looks at new approaches to microbial modelling behaviour
- written by a team of leading experts

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling.

Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment.

The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology.

Modelling microorganisms in food will be a standard reference for all those in the field of food microbiology.

ISBN 1 84569 006 0
[ISBN-13: 978 1 84569 006 9]
March 2007
320 pages 234 x 156mm hardback
£130.00 / US$245.00 /

http://mihd.net/u4a09f
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[ Last edited by wangye on 2007-10-28 at 10:41 ]

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