Modelling Microorganisms in Food

Author:   S. Brul (University of Amsterdam and Unilever Food Research Centre) ,  Suzanne van Gerwen (Unilever Foods Development Europe, The Netherlands) ,  Marcel Zwietering (Wageningen University, The Netherlands)
Publisher:   Taylor & Francis Inc
ISBN:  

9780849391491


Pages:   294
Publication Date:   19 March 2007
Format:   Hardback
Availability:   Out of stock   Availability explained


Our Price $633.47 Quantity:  
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Modelling Microorganisms in Food


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Author:   S. Brul (University of Amsterdam and Unilever Food Research Centre) ,  Suzanne van Gerwen (Unilever Foods Development Europe, The Netherlands) ,  Marcel Zwietering (Wageningen University, The Netherlands)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.20cm , Height: 2.40cm , Length: 22.90cm
Weight:   0.590kg
ISBN:  

9780849391491


ISBN 10:   0849391490
Pages:   294
Publication Date:   19 March 2007
Audience:   Professional and scholarly ,  Professional & Vocational ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

Table of Contents

Contents Predictive Models for Predictive Microbiology Predictive Microbiology: Past, Present, and Future, T.A. McMeekin, L.A. Mellefont, and T. Ross Experimental Design, Data Processing, and Model Fitting in Predictive Microbiology, M.A.J.S. van Broekel and M.H. Zwietering Uncertainty and Variability in Predictive Models of Microorganisms in Food, M.J. Nauta Modelling Lag-Time in Predictive Microbiology with Special Reference to the Lag Phase of Bacterial Spores, J.P.P.M. Smelt and S. Brul Application of Models and Other Quantitative Microbiology Tools in Predictive Microbiology, D. Legan Predictive Models in Food Risk Assessment, M. Zwietering and M.J. Nauta New Approaches to Microbial Modelling in Specific Areas of Predictive Microbiology The Non-Linear Kinetics of Microbial Inactivation and Growth in Foods, M.G. Corradini and M. Peleg Modelling of High Pressure Inactivation of Microorganisms in Foods, A. Diels Mechanistic Models of Microbial Inactivation Behaviour in Foods, A.A. Teixeira Modelling Microbial Interactions in Foods, F. Leroy and L. De Vuyst A Kinetic Model as a Tool to Understand the Response of Saccharomyces cerevisiae to Heat Exposure, F. Mesonides, B. Bakker, S. Brul, and J. Teixeira de Mattos Systems Biology and Food Science, S. Brul and H.V. Westerhoff

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Author Information

University of Amsterdam and Unilever Food Research Centre Unilever Foods Development Europe, The Netherlands Wageningen University, The Netherlands

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Latest Reading Guide

RGJ26

 

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