This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Kluwer Academic Publishers Group
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Research
Editions-Typ
Illustrationen
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 41 mm
Gewicht
ISBN-13
978-0-442-21084-7 (9780442210847)
Schweitzer Klassifikation
Classification of food and beverage fungi. Relationships of water activity to fungal growth. Fruits and fruit products. Vegetables and related products. Meats, poultry, and seafoods. Dairy products. Field and storage fungi. Bakery products. Traditional fermented food products. Alcoholic beverages. Edible mushrooms. Poisonous mushrooms. Fungi as a source of protein. Fungal enzymes and primary metabolites used in food processing. Mycotoxins. Methods for detecting mycotoxins in food and beverages. Methods for detecting fungi in foods and beverages.
