Food Mycology
eBook - PDF

Food Mycology

A Multifaceted Approach to Fungi and Food

  1. 424 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Mycology

A Multifaceted Approach to Fungi and Food

About this book

For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un

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Yes, you can access Food Mycology by Jan Dijksterhuis, Robert A. Samson, Jan Dijksterhuis,Robert A. Samson in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2007
Print ISBN
9780367840556
eBook ISBN
9781420020984
Edition
1
Topic
Biological Sciences
Subtopic
Biology
Index
Biological Sciences

Table of contents

  1. Cover
  2. Title
  3. Copyright
  4. Contents
  5. List of contributors
  6. Preface
  7. Part 1: FUNGI AND LIVING CROPS
  8. Chapter 1: Cross-talk between host and fungus in postharvest situations and its effect on symptom development
  9. Chapter 2: Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy
  10. Part 2: THE FUNGAL SPORE IN FOOD MYCOLOGY
  11. Chapter 3: Spore formation in food-relevant fungi
  12. Chapter 4: Dispersal of fungal spores through the air
  13. Chapter 5: The germinating spore as a contaminating vehicle
  14. Chapter 6: Heat-resistant ascospores
  15. Part 3: FUNGI AND MYCOTOXINS
  16. Chapter 7: Why do fungi produce mycotoxins?
  17. Chapter 8: Mycotoxin producers
  18. Part 4: FUNGI AS HYPERPRODUCERS
  19. Chapter 9: Filamentous fungi as cell factories for metabolite production
  20. Chapter 10: Hyperproduction of enzymes by fungi
  21. Part 5: FUNGAL SPOILAGE: ECOLOGY, GROWTH AND DETECTION
  22. Chapter 11: Association of moulds to foods
  23. Chapter 12: Transport phenomena in fungal colonisation on a food matrix
  24. Chapter 13: Molecular detection and monitoring
  25. Chapter 14: Fungal volatiles: Biomarkers of good and bad food quality
  26. Chapter 15: Wine and fungi – implications of vineyard infections
  27. Chapter 16: Cheese and fermented sausages
  28. Part 6: FUNGI AS FOOD
  29. Chapter 17: The colonizing fungus as a food provider
  30. Chapter 18: Fungal protein for food
  31. Chapter 19: Edible mushrooms: from industrial cultivation to collection from the wild
  32. SUBJECT INDEX