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Food mycology: a multifaceted approach to fungi and food/ edited by Jan Dijksterhuis, Robert A. Samson.

Contributor(s): Dijksterhuis, Jan | Samson, Robert AMaterial type: Text

TextPublication details: Boca Raton : CRC Press, 2007Description: 403 p., [9] p. of plates : ill. (some col.) ; 27 cmISBN: 9780849398186 (alk. paper); 0849398185 (alk. paper)Subject(s): Fungi | Mycology | Food -- Microbiology | Food Microbiology | MycologyDDC classification: 664.0015795

Contents:

Part I. Fungi and living crops 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development 3 Dov Prusky and Pappachan Kolattukudy 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy 27 Simona M. Cristescu, Ernst J. Woltering and Frans.J.M. Harren Part II. The fungal spore in food mycology 3 Spore formation in food relevant fungi 53 Unai Ugalde and Luis M. Corrochano 4 Dispersal of fungal spores through the air 65 Alastair McCartney and Jon West 5 The germinating spore as a contaminating vehicle 83 Gilma S. Chitarra and Jan Dijksterhuis 6 Heat-resistant ascospores 101 Jan Dijksterhuis Part III. Fungi and mycotoxins 7 Why do fungi produce mycotoxins? 121 Naresh Magan and David Aldred 8 Mycotoxin producers 135 Jens C. Frisvad, Ulf Thrane and Robert A. Samson Part IV. Fungi as hyperproducers 9 Filamentous fungi as cell factories for metabolite production 163 Wian de Jongh and Jens Nielsen 10 Hyperproduction of enzymes by fungi 183 Han A. B. Wösten, Karin Scholtmeijer and Ronald P. de Vries Part V. Fungal spoilage; ecology, growth and detection 11 Association of moulds to foods 199 Jens C. Frisvad, Birgitte Andersen and Robert A. Samson 12 Transport phenomena in fungal colonisation on a food matrix 241 Yovita S.P. Rahardjo and Arjen Rinzema 13 Molecular detection and monitoring 255 Rolf Geisen 14 Fungal volatiles: Biomarkers of good and bad food quality 279 Kristian Karlshøj, Per Væggemose Nielsen and Thomas Ostenfeld Larsen 15 Wine and fungi - implications of vineyard infections 303 Su-lin L. Leong 16 Cheese and fermented sausages 319 Jacques Stark Part VI. Fungi as food 17 The colonizing fungus as a food provider 335 Rob Nout 18 Fungal protein for food 353 Ulf Thrane 19 Edible mushrooms: from industrial cultivation to collection from the wild 361 Jacqueline Baar, Gerben Straatsma, Istvan Paradi and Jos G. M. Amsing

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	664.0015795 DIJ/D (Browse shelf(Opens below))	Available		P17918

Total holds: 0

Includes bibliographical references and index.

Part I. Fungi and living crops
1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development 3
Dov Prusky and Pappachan Kolattukudy
2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy 27
Simona M. Cristescu, Ernst J. Woltering and Frans.J.M. Harren

Part II. The fungal spore in food mycology
3 Spore formation in food relevant fungi 53
Unai Ugalde and Luis M. Corrochano
4 Dispersal of fungal spores through the air 65
Alastair McCartney and Jon West
5 The germinating spore as a contaminating vehicle 83
Gilma S. Chitarra and Jan Dijksterhuis
6 Heat-resistant ascospores 101
Jan Dijksterhuis

Part III. Fungi and mycotoxins
7 Why do fungi produce mycotoxins? 121
Naresh Magan and David Aldred
8 Mycotoxin producers 135
Jens C. Frisvad, Ulf Thrane and Robert A. Samson

Part IV. Fungi as hyperproducers
9 Filamentous fungi as cell factories for metabolite production 163
Wian de Jongh and Jens Nielsen
10 Hyperproduction of enzymes by fungi 183
Han A. B. Wösten, Karin Scholtmeijer and Ronald P. de Vries

Part V. Fungal spoilage; ecology, growth and detection
11 Association of moulds to foods 199
Jens C. Frisvad, Birgitte Andersen and Robert A. Samson
12 Transport phenomena in fungal colonisation on a food matrix 241
Yovita S.P. Rahardjo and Arjen Rinzema
13 Molecular detection and monitoring 255
Rolf Geisen
14 Fungal volatiles: Biomarkers of good and bad food quality 279
Kristian Karlshøj, Per Væggemose Nielsen and Thomas Ostenfeld Larsen
15 Wine and fungi - implications of vineyard infections 303
Su-lin L. Leong
16 Cheese and fermented sausages 319
Jacques Stark

Part VI. Fungi as food
17 The colonizing fungus as a food provider 335
Rob Nout
18 Fungal protein for food 353
Ulf Thrane
19 Edible mushrooms: from industrial cultivation to collection from the wild 361
Jacqueline Baar, Gerben Straatsma, Istvan Paradi and Jos G. M. Amsing

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