Food and beverage mycology
Author(s)
Bibliographic Information
Food and beverage mycology
Van Nostrand Reinhold, 1987
2nd ed
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Note
"An AVI book"
Includes bibliographies and index
Description and Table of Contents
Description
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.
Table of Contents
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.
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