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article/chapitre/communication
M. Zwietering ; T. Wijtzes ; J. De Wit | 1992A method was developed to combine qualitative and quantitative information to predict possible growth of microorganisms in foods. The pH, water activity, temperature, and oxygen availability of foods are coupled to the growth characteristics of [...]
article/chapitre/communication
T. Wijtzes ; K. Van't Riet ; J. Huis In't veld ; M. Zwietering | 1998The development of a method to predict microbial food safety and quality is described. The manufacture of a food from its ingredients is simulated, using a recipe. Food engineering heuristics are combined with models developed in predictive micr[...]
article/chapitre/communication
T. Wijtzes ; J. De Wit ; AL Et | 1995
article/chapitre/communication
T. Wijtzes ; P. Mcclure ; M. Zwietering ; T. Roberts | 1993Temperature, pH and water activity are important factors controlling the microbiological safety of foods. To describe the growth rate of Listeria monocytogenes in relation to these factors, two equations have been developed. Both equations are b[...]
ouvrage
Models are simplified descriptions of reality. The reality described by a model is only a part of entire reality, a so-called model space. This model space consists of all aware and unaware assumptions, all dependent and independent variables, r[...]
