1st Edition
Food Mycology A Multifaceted Approach to Fungi and Food
428 Pages
18 Color & 73 B/W Illustrations
by
CRC Press
424 Pages
by
CRC Press
Also available as eBook on:
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... Read more
Fungi and Living Crops
Cross-talk Between Host and Fungus in Postharvest Situations and its Effect on Symptom Development, D. Prusky and P. Kolattukudy
Real Time Monitoring of Ethylene during Fungal-Plant Interaction by Laser-Based Photoacoustic Spectroscopy, S.M. Cristescu, E.J. Woltering and F.J.M. Harren
The Fungal Spore in Food Mycology
Spore Formation in Food Relevant Fungi, U. Ugalde and L.M. Corrochano
Dispersal of Fungal Spores through the Air, A. McCartney and J. West
The Germinating Spore as a Contaminating Vehicle, G.S. Chitarra and J. Dijksterhuis
Heat-Resistant Ascospores, J. Dijksterhuis
Fungi and Mycotoxins
Why do Fungi Produce Mycotoxins?, N. Magan and D. Aldred
Mycotoxin Producers, J.C. Frisvad, U. Thrane and R.A. Samson
Fungi as Hyperproducers
Filamentous Fungi as Cell Factories for Metabolite Production, W. de Jongh and J. Nielsen
Hyperproduction of Enzymes by Fungi, H.A.B. Wösten, K. Scholtmeijer and R.P. de Vries
Fungal Spoilage; Ecology, Growth and Detection
Association of Moulds to Foods, J.C. Frisvad, B. Andersen and R.A. Samson
Transport Phenomena in Fungal Colonisation on a Food Matrix, Y.S.P. Rahardjo and A. Rinzema
Molecular Detection and Monitoring, R. Geisen
Fungal Volatiles: Biomarkers of Good and Bad Food Quality, K. Karlshøj, Per V. Nielsen and T. Ostenfeld Larsen
Wine and Fungi - Implications of Vineyard Infections, S.L. Leong
Cheese and Fermented Sausages, J. Stark
Fungi as Food
The Colonizing Fungus as a Food Provider, R. Nout
Fungal Protein for Food, U. Thrane
Edible Mushrooms: From Industrial Cultivation to Collection from the Wild, J. Baar, G. Straatsma, I. Paradi and J.G.M. Amsing
Index
Cross-talk Between Host and Fungus in Postharvest Situations and its Effect on Symptom Development, D. Prusky and P. Kolattukudy
Real Time Monitoring of Ethylene during Fungal-Plant Interaction by Laser-Based Photoacoustic Spectroscopy, S.M. Cristescu, E.J. Woltering and F.J.M. Harren
The Fungal Spore in Food Mycology
Spore Formation in Food Relevant Fungi, U. Ugalde and L.M. Corrochano
Dispersal of Fungal Spores through the Air, A. McCartney and J. West
The Germinating Spore as a Contaminating Vehicle, G.S. Chitarra and J. Dijksterhuis
Heat-Resistant Ascospores, J. Dijksterhuis
Fungi and Mycotoxins
Why do Fungi Produce Mycotoxins?, N. Magan and D. Aldred
Mycotoxin Producers, J.C. Frisvad, U. Thrane and R.A. Samson
Fungi as Hyperproducers
Filamentous Fungi as Cell Factories for Metabolite Production, W. de Jongh and J. Nielsen
Hyperproduction of Enzymes by Fungi, H.A.B. Wösten, K. Scholtmeijer and R.P. de Vries
Fungal Spoilage; Ecology, Growth and Detection
Association of Moulds to Foods, J.C. Frisvad, B. Andersen and R.A. Samson
Transport Phenomena in Fungal Colonisation on a Food Matrix, Y.S.P. Rahardjo and A. Rinzema
Molecular Detection and Monitoring, R. Geisen
Fungal Volatiles: Biomarkers of Good and Bad Food Quality, K. Karlshøj, Per V. Nielsen and T. Ostenfeld Larsen
Wine and Fungi - Implications of Vineyard Infections, S.L. Leong
Cheese and Fermented Sausages, J. Stark
Fungi as Food
The Colonizing Fungus as a Food Provider, R. Nout
Fungal Protein for Food, U. Thrane
Edible Mushrooms: From Industrial Cultivation to Collection from the Wild, J. Baar, G. Straatsma, I. Paradi and J.G.M. Amsing
Index
Biography
Jan Dijksterhuis, Robert A. Samson
