Advances in the predictive modelling of fungal growth in food

被引：87
作者：
Gibson, AM
Hocking, AD
机构：
[1] Food Safety and Quality Program, CSIRO Food Science and Technology, Sydney Laboratory, North Ryde, NSW 2113
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1997年 / 8卷 / 11期
关键词：
D O I：
10.1016/S0924-2244(97)01065-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：353 / 358
页数：6
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