標題: Titlebook: Basic Protocols in Predictive Food Microbiology; Ver?nica Ortiz Alvarenga Book 2023 The Editor(s) (if applicable) and The Author(s), under [打印本頁] 作者: choleric 時間: 2025-3-21 18:00
書目名稱Basic Protocols in Predictive Food Microbiology影響因子(影響力)
書目名稱Basic Protocols in Predictive Food Microbiology影響因子(影響力)學科排名
書目名稱Basic Protocols in Predictive Food Microbiology網絡公開度
書目名稱Basic Protocols in Predictive Food Microbiology網絡公開度學科排名
書目名稱Basic Protocols in Predictive Food Microbiology被引頻次
書目名稱Basic Protocols in Predictive Food Microbiology被引頻次學科排名
書目名稱Basic Protocols in Predictive Food Microbiology年度引用
書目名稱Basic Protocols in Predictive Food Microbiology年度引用學科排名
書目名稱Basic Protocols in Predictive Food Microbiology讀者反饋
書目名稱Basic Protocols in Predictive Food Microbiology讀者反饋學科排名
作者: WAX 時間: 2025-3-21 20:45 作者: 笨拙的你 時間: 2025-3-22 00:51 作者: persistence 時間: 2025-3-22 07:52 作者: HACK 時間: 2025-3-22 11:43 作者: 淘氣 時間: 2025-3-22 14:01 作者: HERE 時間: 2025-3-22 19:46 作者: 充滿裝飾 時間: 2025-3-22 22:41
Dynamic Models for Predictive Microbiology,e most suitable models are based on an elementary block that quantifies the instantaneous rate of microbial growth (positive) or inactivation (negative) as directly proportional to the instantaneous microbial concentration. Adjustment functions multiply this elementary block to describe deviations f作者: cartilage 時間: 2025-3-23 05:03 作者: 作繭自縛 時間: 2025-3-23 07:49 作者: 神圣不可 時間: 2025-3-23 12:50
Predictive Modeling for Spoilage Microorganisms, Microorganisms have a significant position in food spoilage. The type of microorganisms seen varies depending on factors such as the amount of water, temperature, acidity, carbohydrate, protein, or fat ratios of foods, packaging type, and oxygen levels. Temperature is the most important one for spo作者: Offensive 時間: 2025-3-23 14:39 作者: 強所 時間: 2025-3-23 20:55
Dynamic Models for Predictive Microbiology,is chapter details useful procedures applied to quantitatively model the growth and inactivation dynamics of microorganisms in food, including some case studies of the microbial dynamics under constant and variable conditions.作者: agitate 時間: 2025-3-23 22:29
2662-950X Microbiology .aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.??.978-1-0716-3415-8978-1-0716-3413-4Series ISSN 2662-950X Series E-ISSN 2662-9518 作者: FUME 時間: 2025-3-24 05:02
Robert J. Elliott,Anatoliy V. Swishchukis chapter details useful procedures applied to quantitatively model the growth and inactivation dynamics of microorganisms in food, including some case studies of the microbial dynamics under constant and variable conditions.作者: foodstuff 時間: 2025-3-24 08:54 作者: 朋黨派系 時間: 2025-3-24 14:27
https://doi.org/10.1007/b109046s presents particular challenges when compared to experiments in laboratory media. The aim of this chapter is to provide the reader with an introduction and guidelines on measuring the influence of intrinsic food properties on microbial growth rates in real food matrices.作者: apiary 時間: 2025-3-24 17:18 作者: 恃強凌弱 時間: 2025-3-24 22:41
https://doi.org/10.1007/978-3-030-99142-5r, more knowledge of the methodology to be followed is needed, as well as the computer software available to be used. This chapter describes the mathematical principles, procedure, and validation to develop a growth/no-growth model and its possible applications in the various areas of food science.作者: 保全 時間: 2025-3-24 23:54 作者: Condescending 時間: 2025-3-25 03:34
Primary Predictive Models of Microbial Growth,criticism that food quality control based on the challenge tests of the final products is expensive, labor-intensive, and time-consuming. This chapter aims to develop a practical protocol on how to apply growth models to microbial behavior.作者: 表臉 時間: 2025-3-25 09:18
Growth/No-Growth Microbial Models in Food Science,r, more knowledge of the methodology to be followed is needed, as well as the computer software available to be used. This chapter describes the mathematical principles, procedure, and validation to develop a growth/no-growth model and its possible applications in the various areas of food science.作者: 馬賽克 時間: 2025-3-25 11:51 作者: 令人悲傷 時間: 2025-3-25 16:28 作者: facilitate 時間: 2025-3-25 22:57
Predictive Modeling for Spoilage Microorganisms,ilage. In this section, a basic organism that causes food spoilage in different food groups, . spp., has been specifically reviewed. General modeling of microbial degradation and basic principles of microbial experiments are also given in that part.作者: 聯(lián)邦 時間: 2025-3-26 02:53 作者: 流行 時間: 2025-3-26 07:14 作者: Anonymous 時間: 2025-3-26 09:07
Ramaprasad Bhar,Shigeyuki Hamoris, this chapter aims to provide an overview of predictive microbiology, covering fundamental concepts, methodologies, types of models, and applications. Moreover, this chapter highlights basic concepts that need to be considered while performing predictive modeling and the limitations of this tool.作者: CANDY 時間: 2025-3-26 15:57 作者: Chandelier 時間: 2025-3-26 19:38
Basic Concepts for Predictive Microbiology,s, this chapter aims to provide an overview of predictive microbiology, covering fundamental concepts, methodologies, types of models, and applications. Moreover, this chapter highlights basic concepts that need to be considered while performing predictive modeling and the limitations of this tool.作者: 語言學 時間: 2025-3-26 21:22 作者: 教義 時間: 2025-3-27 02:36 作者: Chemotherapy 時間: 2025-3-27 07:11
Nizar Bouguila,Wentao Fan,Manar Amayrie online and open-source interface bioinactivation?(available at?.) was used for the computations. The protocol includes conceptual and empirical phases and defines aspects from elaborating a reasonable hypothesis and selecting commonly used equations to the model fitting and validation.作者: 傻瓜 時間: 2025-3-27 09:32
Robert J. Elliott,Anatoliy V. Swishchukrast or fluorescence microscopy with image analysis, allows for the generation of large datasets pertinent to different aspects of individual cell microbial behavior and, in tandem with stochastic modeling approaches, constitutes a rather valuable tool in quantitative microbiological risk assessment.作者: Neutral-Spine 時間: 2025-3-27 16:44 作者: Cerebrovascular 時間: 2025-3-27 18:49
Methods of Inoculation and Quantification for Collecting Data on Microbial Responses in Foods,st applied protocols for data generation is provided. The standardization of methodologies for?microbial inoculation and quantification for data generation would benefit the predictive microbiology community, by increasing transparency and reproducibility.作者: 多節(jié) 時間: 2025-3-27 23:03
A Protocol for Predictive Modeling of Microbial Inactivation Based on Experimental Data,e online and open-source interface bioinactivation?(available at?.) was used for the computations. The protocol includes conceptual and empirical phases and defines aspects from elaborating a reasonable hypothesis and selecting commonly used equations to the model fitting and validation.作者: malign 時間: 2025-3-28 02:18 作者: gerontocracy 時間: 2025-3-28 07:08
Acceptable Prediction Zones Method for the Validation of Predictive Models for Foodborne Pathogens, collection and modeling methods. In addition, they ensure that model validation is accurate, unbiased, and objective. A tertiary model and secondary models (lag time, growth rate) for growth of . Typhimurium definitive phage type 104 (DT104) on chicken skin with native microflora are used to demonstrate the APZ method in ValT.作者: ANTE 時間: 2025-3-28 11:34 作者: Scintigraphy 時間: 2025-3-28 16:44
Ramaprasad Bhar,Shigeyuki Hamori a valuable tool that merges microbiology, mathematics, and statistics to improve food safety and quality from microbial growth, survival, or inactivation parameters. Predictive models seek to understand the effect of environmental conditions (pH, temperature, aw, etc.) on microbial responses by mat作者: 防銹 時間: 2025-3-28 22:49 作者: 有危險 時間: 2025-3-29 01:18
https://doi.org/10.1007/b109046 laboratory media, but these predictions often need to be validated in food matrices. Generating accurate and reproducible growth data in food matrices presents particular challenges when compared to experiments in laboratory media. The aim of this chapter is to provide the reader with an introducti作者: Inflated 時間: 2025-3-29 03:41 作者: 蚊帳 時間: 2025-3-29 08:53
Nizar Bouguila,Wentao Fan,Manar Amayriort optimization of thermal treatments, due to their ability to?predict the response of microbial populations under fixed temperature conditions (isothermal conditions) or variable (dynamic conditions). These models can also consider intrinsic and extrinsic factors involved in the process. This chap作者: Proponent 時間: 2025-3-29 14:23 作者: Hiatus 時間: 2025-3-29 15:42
Robert J. Elliott,Anatoliy V. Swishchukot being considered. Given the importance of variability in risk-based food safety and quality management, the role of individual cell heterogeneity as a source of variability in predictive models has been recognized from many researchers. The methodology described herein allows for the observation 作者: semble 時間: 2025-3-29 20:58 作者: 聯(lián)合 時間: 2025-3-30 02:06 作者: TRACE 時間: 2025-3-30 04:35 作者: Moderate 時間: 2025-3-30 10:54 作者: 機械 時間: 2025-3-30 16:02
https://doi.org/10.1007/978-3-030-86764-5 sour odors, off-flavors, vacuum loss, white exudate production, and slime production on vacuum-packed cooked sausage. This molecular approach represents a reliable and sensitive tool to detect and quantify spoilage bacteria in DNA extracted from foods, and its use can also be recommended to study b作者: Irrepressible 時間: 2025-3-30 17:49
https://doi.org/10.1007/978-1-0716-3413-4Pathogenic Bacteria; predictive models; predictive microbiology; Single Cell Models; microorganisms
