Food Mycology: A Multifaceted Approach to Fungi and FoodJan 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 un |
المحتوى
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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 |
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عبارات ومصطلحات مألوفة
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