A Multi-Faceted Approach to Fungi and Food
edited by Jan Dijksterhuis
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.
Features:
- Provides comprehensive coverage of food mycology including fungal growth, spore biology and heat-resistant fungi, mycotoxins, and other fungal metabolites including volatile compounds
- Highlights the fungal mycelium as producers of industrial important compounds and the bottlenecks this introduces for the fungal cell
- Discusses the most modern techniques for detection and eradication of fungi including real-time PCR
- Explores food ecology and the association of certain fungal species with specific food products
- Compiles unique tables for easy assimilation of data that are directly important for food industry and food safety
- Includes full-color illustrations to enhance detailed understanding
Contents
- Fungi and Living Crops: Cross-talk Between Host and Fungus in Postharvest Situations and its Effect on Symptom Development
- Real Time Monitoring of Ethylene during Fungal-Plant Interaction by Laser-Based Photoacoustic Spectroscopy
- The Fungal Spore in Food Mycology: Spore Formation in Food Relevant Fungi
- Dispersal of Fungal Spores through the Air
- The Germinating Spore as a Contaminating Vehicle
- Heat-Resistant Ascospores
- Fungi and Mycotoxins: Why do Fungi Produce Mycotoxins?
- Mycotoxin Producers
- Fungi as Hyperproducers: Filamentous Fungi as Cell Factories for Metabolite Production
- Hyperproduction of Enzymes by Fungi
- Fungal Spoilage: Ecology, Growth and Detection
Association of Moulds to Foods
- Transport Phenomena in Fungal Colonisation on a Food Matrix
- Molecular Detection and Monitoring
- Fungal Volatiles: Biomarkers of Good and Bad Food Quality
- Wine and Fungi - Implications of Vineyard Infections
- Cheese and Fermented Sausages
- Fungi as Food: The Colonizing Fungus as a Food Provider
- Fungal Protein for Food
- Edible Mushrooms: From Industrial Cultivation to Collection from the Wild
Index
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