Food Mycology A Multifaceted Approach to Fungi and Food

Name: Food Mycology
Author: Samson Robert A

Auteur: Samson Robert A

Taal: Engels

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Auteur: Samson Robert A

Engels
Hardcover
9780849398186
26 juni 2007
428 pagina's

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Samenvatting

Explores the scope of food mycology. This book discusses post-harvest problems including fungal infection of living crops and techniques used to detect a fungal invasion. It addresses the fungal spore as an important vehicle for fungi distribution and presents a coverage of mycotoxins, fungi as hyperproducers of enzymes, and fungal spoilage.

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.

Productspecificaties

Inhoud

Taal: en
Bindwijze: Hardcover
Oorspronkelijke releasedatum: 26 juni 2007
Aantal pagina's: 428
Illustraties: Nee

Betrokkenen

Hoofdauteur: Samson Robert A
Hoofdredacteur: Jan Dijksterhuis
Tweede Redacteur: Robert A. Samson
Hoofduitgeverij: CRC Press Inc

Overige kenmerken

Editie: 1
Extra groot lettertype: Nee
Product breedte: 178 mm
Product lengte: 254 mm
Studieboek: Nee
Verpakking breedte: 178 mm
Verpakking hoogte: 254 mm
Verpakking lengte: 254 mm
Verpakkingsgewicht: 929 g

EAN

EAN: 9780849398186

Je vindt dit artikel in

Categorieën: Wetenschap & Natuur

Technologie & Bouwkunde

Managementboeken

Industriele chemie

Biologie

Levensmiddelentechnologie

Planten

Moleculaire biologie

Bloemen, Bomen & Planten

Specialistische biologie

Boeken
Taal: Engels
Studieboek of algemeen: Algemene boeken
Boek, ebook of luisterboek?: Boek

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