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Introduction To Food And Airborne Fungi

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Introduction To Food And Airborne Fungi

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Author : Robert A. Samson
language : en
Publisher: ASM Press
Release Date : 2000

Introduction To Food And Airborne Fungi written by Robert A. Samson and has been published by ASM Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.

The increasing interest among microbiologists in fungal contaminants of food and air has created the need to study these micro-organisms in more detail. Although fungi, producing toxins or which cause health hazards, are ubiquitous and belong to the common contamination flora, their recognition is hampered by incomplete and often confusing literature. This book, published by the Centraalbureau voor Schimmelcultures in the Netherlands and now available from ASM Press, serves as a guide to food- and airborne fungi and contains keys and morphological descriptions of the most common species.

Food And Indoor Fungi

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Author : Robert A. Samson
language : en
Publisher:
Release Date : 2010

Food And Indoor Fungi written by Robert A. Samson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Food categories.

Introduction To Food Borne Fungi

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Author : Robert A. Samson
language : en
Publisher:
Release Date : 1995

Introduction To Food Borne Fungi written by Robert A. Samson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Ascomycetes categories.

Fungi And Food Spoilage

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Author : John I. Pitt
language : en
Publisher: Springer Nature
Release Date : 2022-09-02

Fungi And Food Spoilage written by John I. Pitt and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-02 with Technology & Engineering categories.

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.

Introduction To Food Borne Fungi

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Author : Robert A. Samson
language : en
Publisher:
Release Date : 1988

Food Mycology

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Author : Jan Dijksterhuis
language : en
Publisher: CRC Press
Release Date : 2007-06-26

Food Mycology written by Jan Dijksterhuis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-26 with Science categories.

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.

Advances In Food Mycology

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Author : Ailsa D. Hocking
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-08-29

Advances In Food Mycology written by Ailsa D. Hocking and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-29 with Technology & Engineering categories.

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 Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

Introduction To Food Borne Fungi

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Author : Robert A. Samson
language : en
Publisher:
Release Date : 1981

Introduction To Food And Airborne Fungi

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Author : Robert A. Samson
language : en
Publisher: ASM Press
Release Date : 2000

Fungi And Food Spoilage

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Author : John I. Pitt
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-07-25

Fungi And Food Spoilage written by John I. Pitt and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-25 with Technology & Engineering categories.

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.

Introduction To Food And Airborne Fungi

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