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The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods.
An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling...

Draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and provides information and analysis of interest to microbiologists and biochemists, and recommendations of value to food scientists and processors. This book deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products.