E-Book, Englisch, 424 Seiten
Reihe: Mycology
Dijksterhuis / Samson Food Mycology
Erscheinungsjahr 2007
ISBN: 978-1-4200-2098-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
A Multifaceted Approach to Fungi and Food
E-Book, Englisch, 424 Seiten
Reihe: Mycology
ISBN: 978-1-4200-2098-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Zielgruppe
Food scientists and researchers, mycologists, and plant pathologists.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
