Unavailable
Unavailable
Unavailable
Ebook597 pages6 hours
Modelling Microorganisms in Food
Rating: 2 out of 5 stars
2/5
()
Currently unavailable
Currently unavailable
About this ebook
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 is a standard reference for all those in the field of food microbiology.
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 is a standard reference for all those in the field of food microbiology.
- 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
Unavailable
Related to Modelling Microorganisms in Food
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Steamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Innovative Food Analysis Rating: 0 out of 5 stars0 ratingsGenetically Engineered Foods Rating: 0 out of 5 stars0 ratingsFood Biosynthesis Rating: 0 out of 5 stars0 ratingsProteomics in Food Science: From Farm to Fork Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsSustainable Agriculture: Advances in Plant Metabolome and Microbiome Rating: 0 out of 5 stars0 ratingsFood Control and Biosecurity Rating: 0 out of 5 stars0 ratingsMolecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industries Rating: 0 out of 5 stars0 ratingsFood Safety: Emerging Issues, Technologies and Systems Rating: 0 out of 5 stars0 ratingsAntimicrobial Resistance and Food Safety: Methods and Techniques Rating: 0 out of 5 stars0 ratingsEnzymes: Novel Biotechnological Approaches for the Food Industry Rating: 4 out of 5 stars4/5Food Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsSaving Food: Production, Supply Chain, Food Waste and Food Consumption Rating: 0 out of 5 stars0 ratingsBacterial Metabolism Rating: 0 out of 5 stars0 ratingsAntiprotozoal Drug Discovery: A Challenge That Remains Rating: 0 out of 5 stars0 ratingsBacterial Cell Wall Rating: 0 out of 5 stars0 ratingsRecent Advances in Aquaculture Microbial Technology Rating: 0 out of 5 stars0 ratingsNanostructures for the Engineering of Cells, Tissues and Organs: From Design to Applications Rating: 5 out of 5 stars5/5Importance of Microbiology Teaching and Microbial Resource Management for Sustainable Futures Rating: 0 out of 5 stars0 ratingsModeling in Food Microbiology: From Predictive Microbiology to Exposure Assessment Rating: 0 out of 5 stars0 ratingsBioaffinity Chromatography Rating: 0 out of 5 stars0 ratingsAgro-Industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsBasic Gas Chromatography Rating: 4 out of 5 stars4/5Reproductive Allocation in Plants Rating: 0 out of 5 stars0 ratingsEnzyme Nanoparticles: Preparation, Characterisation, Properties and Applications Rating: 0 out of 5 stars0 ratings
Food Science For You
Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsFood Selection and Preparation: A Laboratory Manual Rating: 3 out of 5 stars3/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Cleaning-in-Place: Dairy, Food and Beverage Operations Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratings
Reviews for Modelling Microorganisms in Food
Rating: 2 out of 5 stars
2/5
1 rating0 reviews