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Food mycology. A multifaceted approach to fungi and food.

Titre :	Food mycology. A multifaceted approach to fungi and food. Ajouter au panier
Auteur(s) :	J. Dijksterhuis, Éditeur scientifique R.A. Samson, Éditeur scientifique
Type de document :	Livre
Sujets :	CHAMPIGNON ; MYCOTOXINE ; PRODUIT ALIMENTAIRE ; SPECTROSCOPIE ; ETHYLENE ; IDENTIFICATION ; ALTERATION ; MOISISSURE ; SPORE ; CEREALE ; VIN ; VINAIGRE ; FROMAGE ; SAUCISSE
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2007
Collection :	Mycology, num. 25
Format :	403 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Part 1. Fungi and living crops 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy Part 2. The fun gaI spore in food mycology 3 Spore formation in food-relevant fungi 4 DispersaI of fungal spores through the air 5 The germinating spore as a contaminating vehicle 6 Heat - resistant ascosp[...] Part 1. Fungi and living crops 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy Part 2. The fun gaI spore in food mycology 3 Spore formation in food-relevant fungi 4 DispersaI of fungal spores through the air 5 The germinating spore as a contaminating vehicle 6 Heat - resistant ascospores Part 3. Fungi and mycotoxins 7 Why do fungi produce mycotoxins ? 8 Mycotoxin producers Part 4. Fungi as hyperproducers 9 Filamentous fungi as cell factories for metabolite production 10 Hyperproduction of enzymes by fungi Part 5. Fungal spoilage: Ecology, growth and detection 11 Association of moulds to foods 12 Transport phenomena in fungal colonisation on a food matrix 13 Molecular detection and monitoring 14 Fungal volatiles: Biomarkers of good and bad food quality 15 Wine and fungi - implications of vineyard infections 16 Cheese and fermented sausages Part 6. Fungi as food 17 The colonizing fungus as a food .provider 18 Fungal protein for food 19 Edible mushrooms: from industrial cultivation to collection from the wild Subject Index
Langue(s) :	Anglais
Identifiant :	978-0-8493-9818-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67953

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