Agriculture and Food Production
eBook - PDF

Agriculture and Food Production

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  1. 360 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Agriculture and Food Production

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About this book

This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented.The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology.As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.

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Table of contents

  1. Front Cover
  2. Applied Mycology and Biotechnology
  3. Copyright Page
  4. Contents
  5. Preface
  6. Editorial Board for Volume 2
  7. Contributors
  8. Chapter 1. Brewer's Yeast: Genetics and Biotechnology
  9. Chapter 2. Genetic Diversity of Yeasts in Wine Production
  10. Chapter 3. Fungal Carotenoids
  11. Chapter 4. Edible Fungi: Biotechnological Approaches
  12. Chapter 5. Single Cell Proteins from Fungi and Yeasts
  13. Chapter 6. Cereal Fermentation by Fungi
  14. Chapter 7. Mycotoxins Contaminating Cereal Grain Crops: Their Occurrence and Toxicity
  15. Chapter 8. Emerging Strategies to Control Fungal Diseases in Vegetables
  16. Chapter 9. Biological Control of Postharvest Diseases of Fruits and Vegetables
  17. Chapter 10. Biological Weed Control with Pathogen: Search for Candidates to Applications
  18. Chapter 11. Biotechnology of Arbuscular Mycorrhizas
  19. Chapter 12. Arbuscular Mycorrhizal Fungi as Biostimulants and Bioprotectants of Crops
  20. Keyword Index