Food Mycology: A Multifaceted Approach to Fungi and Food
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 understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply.
Richly illustrated with full-color images and edited by award winning scientists, Food Mycology: A Multifaceted Approach to Fungi and Food is a comprehensive overview of the many aspects of mycology research. Beginning with post-harvest problems that can include the fungal infection of living crops, the book discusses the high level of communication between plants and fungi and novel techniques currently used to detect a fungal invasion. The second part addresses the fungal spore as a distribution vehicle and the ability of certain spores to survive pasteurization. Certain fungi produce dangerous mycotoxins and part three explains this mechanism, its effects, and the precise identification of mycotoxin-producing fungi. The fourth part considers the parameters and limitations of fungal hyperproduction of enzymes and other metabolites. Devoting considerable space to fungal spoilage, part five explores fungal growth dynamics, molecular detection techniques, and the role of fungal volatiles highlighting wine, cheese, and sausages as exemplar products. The book concludes with edible fungi as tempe, mycoprotein, and the edible fungi hallmark, the fruit bodies.
Bringing together many different areas in the study of fungi in food, Food Mycology: A Multifaceted Approach to Fungi and Food provides a rare single source reference to the still underestimated role of fungi in daily food.
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Real time monitoring of ethylene during fungalplant interaction by laserbased photoacoustic spectroscopy
THE FUNGAL SPORE IN FOOD MYCOLOGY
Spore formation in foodrelevant fungi
Dispersal of fungal spores through the air
The germinating spore as a contaminating vehicle
FUNGI AND MYCOTOXINS
FUNGAL SPOILAGE ECOLOGY GROWTH AND DETECTION
Association of moulds to foods
Transport phenomena in fungal colonisation on a food matrix
Molecular detection and monitoring
Fungal volatiles Biomarkers of good and bad food quality
Wine and fungi implications of vineyard infections
Cheese and fermented sausages
FUNGI AS FOOD
Why do fungi produce mycotoxins?
FUNGI AS HYPERPRODUCERS
Filamentous fungi as cell factories for metabolite production
Hyperproduction of enzymes by fungi
طبعات أخرى - عرض جميع المقتطفات
acid activity aflatoxin Alternaria analysis Applied and Environmental Applied Microbiology ascospores Aspergillus flavus Aspergillus niger Biology biomass biosynthesis Biotechnology Botrytis cinerea carbonarius cell wall cereals cheese chrysogenum citrate citrinin Colletotrichum compounds conidia contamination cotoxins culture cutinase cyclopiazonic acid detection Dijksterhuis disease dispersal enzymes ethylene ethylene production expansum fermentation Filtenborg Food Chemistry Food Microbiology food products Frisvad fumonisins fungal fungal species fungi fungus Fusarium gene Genetics germination glucose graminearum grapes growth heat resistance host hyphae infection isolated Journal of Food Kolattukudy metabolic Microbial Molecular moulds mushroom mutants mycoflora Mycological Mycopathologia mycoprotein mycotoxin production mycotoxins natamycin Netherlands nidulans Nielsen occur ochraceus ochratoxin oryzae pathogens pathway patulin Penicil Penicillium Phytopathology Plant Pathology postharvest protein Research resveratrol Rhizopus role roqueforti samples Samson secondary metabolites sensors spoilage spores strains substrate surface Technology temperature Thrane tion tomato toxic toxigenic toxin trichothecenes verrucosum volatile wine yeast