Handbook of Applied Mycology

1. Auflage 1991
ISBN: 978-0-8247-8491-1
Verlag: CRC Press

Buch, Englisch, 636 Seiten, Format (B × H): 216 mm x 279 mm, Gewicht: 1315 g

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

Autoren/Hrsg.

Arora

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

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

Über Autor(innen)

Arora\,