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121211s2013 xxu| s |||| 0|eng d |
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|a 9781461455202
|9 978-1-4614-5520-2
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|a 10.1007/978-1-4614-5520-2
|2 doi
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Perez-Rodriguez, Fernando.
|e author.
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|a Predictive Microbiology in Foods
|c by Fernando Perez-Rodriguez, Antonio Valero.
|h [electronic resource] /
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| 264 |
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1 |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a VI, 128 p. 21 illus., 11 illus. in color.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
|b PDF
|2 rda
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| 490 |
1 |
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|a SpringerBriefs in Food, Health, and Nutrition ;
|v 5
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| 505 |
0 |
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|a 1. Predictive Microbiology in Foods.-�2. Experimental�Design and Data Generation -- 3.�Predictive Models: Foundation, Types and Development -- 4. Other Models and Modeling Approaches -- 5.�Software and Data Bases: Use and Application -- 6. Application of Predictive Models in Quantitative Risk Assessment and Risk Management -- 7. Future Trends and Perspectives.���.
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|a 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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| 650 |
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0 |
|a Chemistry.
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| 650 |
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0 |
|a Microbiology.
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| 650 |
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0 |
|a Food science.
|
| 650 |
1 |
4 |
|a Chemistry.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Microbiology.
|
| 650 |
2 |
4 |
|a Applied Microbiology.
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| 700 |
1 |
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|a Valero, Antonio.
|e author.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
0 |
8 |
|i Printed edition:
|z 9781461455196
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| 830 |
# |
0 |
|a SpringerBriefs in Food, Health, and Nutrition ;
|v 5
|
| 856 |
4 |
0 |
|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5520-2
|
| 912 |
# |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
|