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.
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First Sentence:
Fungi comprise a large group of microorganisms which affect our food supply as a result of their infection of living plant tissue and fruit, their ability to invade and decompose harvested and processed foods and beverages, and their capacity to produce toxic secondary metabolites. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rot fragment counts, microscopic mold count, other fungal related food problems, xerotolerant yeasts, spoiled ground beef, mycotoxin standards, xerotolerant molds, xerotolerant fungi, multilateral budding, penicillic acid, storage fungi, intermediate moisture foods, mented sausage, beverage spoilage, peanut press cake, food mycology, tane koji, cyclopropanone hydrate, asci contain, sponge dough process, fresh ground beef, fungal spoilage, osmophilic yeasts, more subsamples, glaucus group Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Academic Press, United States, Food Technol, Food Sci, Food Res, Elsevier Science Publ, Applied Science Publishers, Baker's Dig, Food Prot, Cereal Chem, Food Chem, Kreger-van Rij, Food Agric, Dairy Sci, Mushroom Sci, North America, Oil Chem, Marcel Dekker, West Germany, Antonie van Leeuwenhoek, Public Health Assoc, Boca Raton, Printing Office, Process Biochem New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Fungi comprise a large group of microorganisms which affect our food supply as a result of their infection of living plant tissue and fruit, their ability to invade and decompose harvested and processed foods and beverages, and their capacity to produce toxic secondary metabolites. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rot fragment counts, microscopic mold count, other fungal related food problems, xerotolerant yeasts, spoiled ground beef, mycotoxin standards, xerotolerant molds, xerotolerant fungi, multilateral budding, penicillic acid, storage fungi, intermediate moisture foods, mented sausage, beverage spoilage, peanut press cake, food mycology, tane koji, cyclopropanone hydrate, asci contain, sponge dough process, fresh ground beef, fungal spoilage, osmophilic yeasts, more subsamples, glaucus group Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Academic Press, United States, Food Technol, Food Sci, Food Res, Elsevier Science Publ, Applied Science Publishers, Baker's Dig, Food Prot, Cereal Chem, Food Chem, Kreger-van Rij, Food Agric, Dairy Sci, Mushroom Sci, North America, Oil Chem, Marcel Dekker, West Germany, Antonie van Leeuwenhoek, Public Health Assoc, Boca Raton, Printing Office, Process Biochem New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
29
books
cite this book:
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- Handbook of Food Spoilage Yeasts (Contemporary Food Science) by Tibor Deak on 9 pages
- Postharvest Handling: A Systems Approach (Food Science and Technology) by Robert L. Shewfelt on 6 pages
- Handbook of Indigenous Fermented Foods (Food Science and Technology) by Keith Steinkraus on page 100, page 694, and page 746
- Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series) by Maria Soledad Tapia on page 77, and page 78
- Edible and Poisonous Mushrooms of the World by Ian R. Hall on page 336, and page 343
See all 29 books citing this book
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