Food Mycology: A Multifaceted Approach to Fungi and Food

الغلاف الأمامي
Jan Dijksterhuis, Robert A. Samson
CRC Press, 26‏/06‏/2007 - 424 من الصفحات
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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المحتويات

Crosstalk between host and fungus in postharvest situations and its effect on symptom development
3
Real time monitoring of ethylene during fungalplant interaction by laserbased photoacoustic spectroscopy
27
THE FUNGAL SPORE IN FOOD MYCOLOGY
51
Spore formation in foodrelevant fungi
53
Dispersal of fungal spores through the air
65
The germinating spore as a contaminating vehicle
83
Heatresistant ascospores
101
FUNGI AND MYCOTOXINS
119
FUNGAL SPOILAGE ECOLOGY GROWTH AND DETECTION
197
Association of moulds to foods
199
Transport phenomena in fungal colonisation on a food matrix
241
Molecular detection and monitoring
255
Fungal volatiles Biomarkers of good and bad food quality
279
Wine and fungi implications of vineyard infections
303
Cheese and fermented sausages
319
FUNGI AS FOOD
333

Why do fungi produce mycotoxins?
121
Mycotoxin producers
135
FUNGI AS HYPERPRODUCERS
161
Filamentous fungi as cell factories for metabolite production
163
Hyperproduction of enzymes by fungi
183
The colonizing fungus as a food provider
335
Fungal protein for food
353
Edible mushrooms from industrial cultivation to collection from the wild
361
SUBJECT INDEX
375
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