Modern Methods In Food Mycology

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Modern Methods In Food Mycology

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Author : R.A. Samson
language : en
Publisher:
Release Date : 1992-10-20

Modern Methods In Food Mycology written by R.A. Samson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-10-20 with Science categories.

Proceedings of the Second International Workshop on Standardization of Methods for the Mycological Examination of Foods, held at Baarn, The Netherlands, August, 1990. Nine collaborative studies and forty articles focus mainly on the development of better methods for the detection and enumeration of fungi in foods. Includes: sections on xerophilic, heat resistant and mycotoxigenic fungi, and immunological and alternative techniques for detection of fungi; a summary of recommendations for methods to be adopted that were prepared and agreed upon at the workshop; a review of mycological methods and media currently considered to be the most satisfactory available. Annotation copyright by Book News, Inc., Portland, OR

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.

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.

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 un

Methods For The Mycological Examination Of Food

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Author : A.D. King Jr.
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09

Methods For The Mycological Examination Of Food written by A.D. King Jr. 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 2013-03-09 with Technology & Engineering categories.

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during conversations at the Gordon Research Conference on "Hicrobiological Safety of Foods" in Plymouth, New Hampshire, in July 1982. Discussions at that time resulted in an Organizing Committee of four, who became the Editors, and a unique format: all attendees would be expected to contribute and, in most cases, more than once; and papers in nearly all sessions would be presented as a set of data on a single topic, not as a complete research paper. Each session would be followed by general discussion, and then a panel would formulate recommendations for approval by a final plenary session. The idea for this format was derived from the famous "Kananaskis I" workshop on Hyphomycete taxonomy and terminology organized by Bryce Kendrick of the University of Waterloo, Ontario in 1969. Attendance would necessarily be limited to a small group of specialists in food mycology. The scope of the workshop developed from answers to questionnaires circulated to prospective participants. To generate new data which would allow valid comparisons to be drawn, intending participants were given a variety of topics as assignments and asked to bring information obtained to the workshop.

Modern Methods In Cereal Grain Mycology

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Author : Johan Olsson
language : en
Publisher:
Release Date : 2000

Modern Methods In Cereal Grain Mycology written by Johan Olsson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Grain categories.

Rapid Analysis Techniques In Food Microbiology

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Author : P. Patel
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Rapid Analysis Techniques In Food Microbiology written by P. Patel 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 2012-12-06 with Technology & Engineering categories.

The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

New Methods Of Food Preservation

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Author : G. W. Gould
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

New Methods Of Food Preservation written by G. W. Gould 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 2012-12-06 with Technology & Engineering categories.

Yeasts In Food

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Author : T Boekhout
language : en
Publisher: Elsevier
Release Date : 2003-05-07

Yeasts In Food written by T Boekhout and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-07 with Technology & Engineering categories.

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Handbook Of Food Spoilage Yeasts

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Author : Tibor Deak
language : en
Publisher: CRC Press
Release Date : 2007-11-16

Handbook Of Food Spoilage Yeasts written by Tibor Deak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-16 with Technology & Engineering categories.

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new