Advances in Food Mycology
This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Exam...
| Συγγραφή απο Οργανισμό/Αρχή: | |
|---|---|
| Άλλοι συγγραφείς: | , , , |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Boston, MA :
Springer US,
2006.
|
| Σειρά: | Advances in Experimental Medicine and Biology,
571 |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Understanding the fungi producing important mycotoxins
- Important mycotoxins and the fungi which produce them
- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds
- Media and method development in food mycology
- Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods
- Evaluation of molecular methods for the analysis of yeasts in foods and beverages
- Standardization of methods for detecting heat resistant fungi
- Physiology and ecology of mycotoxigenic fungi
- Ecophysiology of fumonisin producers in Fusarium section Liseola
- Ecophysiology of Fusarium culmorum and mycotoxin production
- Food-borne fungi in fruit and cereals and their production of mycotoxins
- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine
- Ochratoxin A producing fungi from Spanish vineyards
- Fungi producing ochratoxin in dried fruits
- An update on ochratoxigenic fungi and ochratoxin A in coffee
- Mycobiota, mycotoxigenic fungi, and citrinin production in black olives
- Byssochlamys: significance of heat resistance and mycotoxin production
- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts
- Control of fungi and mycotoxins in foods
- Inactivation of fruit spoilage yeasts and moulds using high pressure processing
- Activation of ascospores by novel food preservation techniques
- Mixtures of natural and synthetic antifungal agents
- Probabilistic modelling of Aspergillus growth
- Antifungal activity of sourdough bread cultures
- Prevention of ochratoxin A in cereals in Europe
- Recommended methods for food mycology.
