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Titre :
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Advances in the predictive modelling of fungal growth in food
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|
Auteurs :
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A. Gibson ;
A. Hocking
|
|
Type de document :
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article/chapitre/communication
|
|
Année de publication :
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1997
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|
Format :
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p. 353-358
|
|
Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
BACTERIE PATHOGENE
;
ACTIVITE DE L'EAU
;
TEMPERATURE
;
CULTURE BACTERIENNE
;
MODELISATION
|
|
Résumé :
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Mathematical modelling of fungal growth, and the ability to predict whether a particular fungus will grow in a food, and if so at what rate, has not received a similar degree of interest as modelling of bacterial growth. One of the main problems is the difficulty of acquiring sufficient, reproducible data that are suitable for modelling. In this review, we aim to introduce the principles of modelling of fungal growth and summarize some of the recent literature that describes the application of modelling and predictive techniques to yeasts and moulds. Particular attention has been paid to the use of automated methods for assessing growth.
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Source :
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Trends in food science & technology, vol.8
|
