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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...
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| Auteurs principaux : | , , , |
|---|---|
| Format : | Livre |
| Langue : | anglais |
| Titre complet : | Advances in Food Mycology / edited by A. D. Hocking, R. A. Samson, J. I. Pitt, U. Thrane |
| Édition : | 1st ed. 2006. |
| Publié : |
New York, NY :
Springer US
, [20..] Cham : Springer Nature |
| Collection : | Advances in experimental medicine and biology (Internet) ; 571 |
| Accès en ligne : |
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| Contenu : | 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 |
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