Food Mycology : A Multifaceted Approach to Fungi and Food book cover
1st Edition

Food Mycology
A Multifaceted Approach to Fungi and Food

ISBN 9780849398186
Published June 26, 2007 by CRC Press
428 Pages 18 Color & 73 B/W Illustrations

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Book Description

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.

Table of Contents

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


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