Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
Dang
T D T
TD
Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
Mertens
L
L
Vermeulen
A
A
Geeraerd
A H
AH
Van Impe
J
J
Devlieghere
F
F
D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000009:adverse effects; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008433:Mathematics; D008954:Models, Biological; D013997:Time Factors; D014867:Water / Q000378:metabolism; D020068:Zygosaccharomyces / Q000254:growth & development*
D005520:Food Preservatives; D014867:Water