Agriculture and food production
著者
書誌事項
Agriculture and food production
（Applied mycology and biotechnology / edited by George G. Khachatourians, Dilip K. Arora, v. 1,
Elsevier, 2001-
- : hardcover
- [2]
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内容説明・目次
- 巻冊次
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: hardcover ISBN 9780444506573
内容説明
This volume presents a synthesis of rapidly growing research interests and publications by scholars in the field of applied mycology and biotechnology. The surge of research and development activity in applied mycology and fungal biotechnology relates to the need and utility of fungi in many contexts. These contexts are wide in scope, and include agriculture, animal and plant health, biotransformation of organic or inorganic matter, food safety, composition of nutrients and micronutrients, and human and animal infectious disease. Containing a balanced treatment of principles, biotechnological manipulations and applications of major groups of fungi in agriculture and food, this book should serve as a practical resource for mycologists, microbiologists, biotechnologists, bioengineers, scientists from agri-food industry, biochemists, botanists and agriculturists.
目次
- Applied mycology and biotechnology for agriculture and foods, G.G. Khachatourians and D.K. Arora
- filamentous fungi - growth and physiology, R.W.S. Weber and D. Pitt
- metabolic regulation in fungi, G.A. Marzluf
- protein secretion by fungi, J.F. Peberdy et al
- significance of fungal peptide secondary metabolites in the agri-food industry, D.G. Panaccione and S.L. Annis
- plant antifungal peptides and their use in transgenic food crops, A.E. Woytowich and G.G. Khachatourians
- clustered metabolic pathway genes in filamentous fungi, J.W. Cary et al
- molecular transformation, gene cloning and gene expression systems for filamentous fungi, S.E. Gold et al
- "aspergillus nidulans" as a model organism for the study of the expression of genes encoding enzymes of relevance in the food industry, A.P. MacCabe et al
- detection of food-borne toxigenic moulds using molecular probes, M.E. Boysen et al
- strain improvement in filamentous fungi - an overview, K.M.H. Nevalainen
- fungal solid state fermentation - an overview, M.K. Gowthaman et al
- role of fungal enzymes in food processing, R.K. Saxena et al
- production of organic acids and metabolites of fungi for food industry, N.A. Sahasrabudhe and N.V. Sankpal.
- 巻冊次
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[2] ISBN 9780444510303
内容説明
This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented.
The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology.
As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.
目次
Preface. Editorial Board for Volume 2. Contributors. 1. Brewer's Yeast: genetics and biotechnology (J. Polaina). 2. Genetic diversity of yeasts in wine production (T. Benitez, A.C. Codon). 3. Fungal carotenoids (C. Echavarri-Erasun, E.A. Johnson). 4. Edible fungi: biotechnological approaches (R.D. Rai, O.P. Ahlawat). 5. Single cell proteins from fungi and yeasts (U.O. Ugalde, J.I. Castrillo). 6. Cereal fermentation by fungi (C.-H. Lee, Sang Sun Lee). 7. Mycotoxins contaminating cereal grain crops: their occurrence and toxicity (D. Bhatnagar, R. Brown, K. Ehrlich, T.E. Cleveland). 8. Emerging strategies to control fungal diseases in vegetables (P.K. Pandey, K.K. Pandey). 9. Biological control of postharvest diseases of fruits and vegetables (A. El Ghaouth, C. Wilson, M. Wisniewski, S. Droby, J.L. Smilanick, L. Korsten). 10. Biological weed control with pathogen: search for candidates to applications (S.M. Boyetchko, E.N. Rosskopf, A.J. Ceasar, R. Charudattan). 11. Biotechnology of arbuscular mycorrhizas (M. Giovannetti, L. Avio). 12. Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops (L.J.C. Xavier, S.M. Boyetchko). Keyword index.
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