Food and Beverage Mycology

Larry R. Beuchat (Autor)

Buch | Hardcover

662 Seiten

1987 | 2nd ed. 1987
Kluwer Academic / Plenum Publishers (Verlag)
978-0-442-21084-7 (ISBN)

Artikel merken

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.

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.

Erscheint lt. Verlag	31.8.1987
Zusatzinfo	XIV, 662 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-442-21084-1 / 0442210841
ISBN-13	978-0-442-21084-7 / 9780442210847
Zustand	Neuware