Food mycology : A Multifaceted approach to fungi and food
Scandinavian contributors offer an overview of the different aspects of mycology research in this resource for students and professionals in biology, food science, and other fields. Chapters are in sections on fungi and living crops, the fungal spore in food mycology, fungi and mycotoxins, fungi as...
Đã lưu trong:
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| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton
CRC Press
2007
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| Tóm tắt: | Scandinavian contributors offer an overview of the different aspects of mycology research in this resource for students and professionals in biology, food science, and other fields. Chapters are in sections on fungi and living crops, the fungal spore in food mycology, fungi and mycotoxins, fungi as hyperproducers, the ecology, growth, and detection of fungal spoilage, and fungi as food. Some of the areas covered include heat-resistant ascospores, cross-talk between host and fungus in postharvest situations, filamentous fungi as cell factories for metabolite production, and transport phenomena in fungal colonization on a food matrix. B&w and color photos are included. |
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