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Author: Fernando Pérez-Rodríguez
Publisher: Humana
ISBN: 9781071641118
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Basic Protocols in Predictive Microbiology Softwares aims to ensure successful results in the further study of this vital field.
Author: Fernando Pérez-Rodríguez
Publisher: Humana
ISBN: 9781071641118
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Basic Protocols in Predictive Microbiology Softwares aims to ensure successful results in the further study of this vital field.
Author: Verônica Ortiz Alvarenga
Publisher: Springer Nature
ISBN: 1071634135
Category :
Languages : en
Pages : 241
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Book Description
Author: Thomas Alexander McMeekin
Publisher: Wiley-Blackwell
ISBN:
Category : Science
Languages : en
Pages : 368
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Book Description
Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR
Author: Fernando Perez-Rodriguez
Publisher: Springer Science & Business Media
ISBN: 1461455200
Category : Technology & Engineering
Languages : en
Pages : 132
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Book Description
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.
Author: Antonio Valero Diaz
Publisher: Cambridge Scholars Publishing
ISBN: 1527539997
Category : Business & Economics
Languages : en
Pages : 184
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Book Description
This volume brings together papers detailing the latest advances in the field of predictive microbiology in foods presented at the 10th International Conference on Predictive Modelling in Food, held in Córdoba, Spain, in 2016. Predictive microbiology is a scientific area providing mathematical models to predict microbial behaviour in the food environment, providing valuable tools for food risk managers, food scientists and the food industry as a whole. The book introduces the reader to the most used and recognized modelling techniques for food, providing a thorough overview of this discipline and establishing the basis for future investigations. It is presented as a compendium of several high-quality research studies developed across the world, representing a unique contribution to the field as it shows recent discoveries and new trends of modelling in food and risk assessment. The most innovative methods, such as the use of genomic information for risk assessment and the application of quantitative risk assessment technology for foodborne pathogenic microorganisms, are also included here.
Author: Giovanni Gurnari
Publisher: Springer
ISBN: 3319164929
Category : Technology & Engineering
Languages : en
Pages : 103
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Book Description
This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
Author: C. Lynn Knipe
Publisher: John Wiley & Sons
ISBN: 0813801486
Category : Technology & Engineering
Languages : en
Pages : 250
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Book Description
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
Author: Hamid Arabnia
Publisher: Springer Science & Business Media
ISBN: 1441970460
Category : Science
Languages : en
Pages : 776
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Book Description
“Software Tools and Algorithms for Biological Systems" is composed of a collection of papers received in response to an announcement that was widely distributed to academicians and practitioners in the broad area of computational biology and software tools. Also, selected authors of accepted papers of BIOCOMP’09 proceedings (International Conference on Bioinformatics and Computational Biology: July 13-16, 2009; Las Vegas, Nevada, USA) were invited to submit the extended versions of their papers for evaluation.
Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 0203997271
Category : Technology & Engineering
Languages : en
Pages : 716
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Book Description
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Author: Peter J. Taormina
Publisher: CRC Press
ISBN: 1439834849
Category : Technology & Engineering
Languages : en
Pages : 355
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Book Description
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R
