Handbook of Applied Mycology
Volume 3: Foods and Feeds
- This format is currently out of stock.
This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series
Table of Contents
Handbook Introduction, Preface, Contributors, 1. Taxonomy of Filamentous Fungi in Foods and Feeds, 2. Filamentous Fungi in Foods and Feeds: Ecology, Spoilage, and Mycotoxin Production, 3. Xerophilic Fungi in Intermediate and Low Moisture Foods, 4. Fungi and Seed Quality, 5. Grain Fungi, 6. The importance of Fungi in Vegetables, 7. Fungi of Importance in Processed Fruits, 8. Cultivated Mushrooms, 9. Biological Utilization of Edible Fruiting Fungi, 10. Nonproteinaceous Fermented Foods and Beverages Produced with Koji Molds, 11. Proteinaceous Fermented Foods and Condiments Prepared with Koji Molds, 12. Fungi and Dairy Products, 13. Fungi Metabolites in Food Processing, 14. Fungi Enzymes in Food Processing, 15. Single-Cell Protein from Molds and Higher Fungi, 16. Antifungal Food Additives, 17. Products and Uses of Yeast and Yeastlike Fungi, Index
". . .a valuable reference. "
". . .an excellent. . .masterpiece of information.. . .indispensable to all those dealing with produc- tion, processing and storage of foods and food products.. . ..a vital asset to all those R&D institutions, universities and other organizations with interest in foods, feeds and mycology. Students learning the science, technology and engineering of foods/food products should not miss reading this book. "
---Journal of Food Science and Technology