Assessment of a unified predictive model for the shelf life of acidic emulsified foods in association with physicochemical and microbial changes during storage
Tags
Data and Resources
To access the resources you must log in
-
Parameter details available at OpenFSMR
The resource: 'Parameter details ...' is not accessible as guest user. You must login to access it! -
Software Link
The resource: 'Software Link' is not accessible as guest user. You must login to access it!
Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | days-1 |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | acetic_acid, pH, temp |
| Model-Notes | T, pH, Uac || Eq.5., T(oC), Ac(%) |
| Model-Type | Growth |
| PMF-Environment | Deli salads (Fava-, Pepper-, Cheese salad) |
| PMF-Environment-Details | Sauces / Dressings |
| PMF-Organism | Lactic acid bacteria |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:27 (CEST) |
| Created | 17 September 2019, 14:27 (CEST) |