Food Mycology A Multifaceted Approach to Fungi and Food

Food Mycology A Multifaceted Approach to Fungi and Food PDF

By Jan Dijksterhuis and Robert A. Samson

Food Mycology A Multifaceted Approach to Fungi and Food PDF. 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.

Read more: Improving the Safety of Fresh Meat

Table of 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,

Fungi as Food

The Colonizing Fungus as a Food Provider

Fungal Protein for Food

Edible Mushrooms: From Industrial Cultivation to Collection from the Wild


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