Food mycology: a multifaceted approach to fungi and food / ed. by J.Dijksterhuis, R.A.Samson. - Boca Raton: CRC/Taylor & Francis, 2007. - [10], 403 p.: ill. - (Mycology series; vol.25). - Incl. bibl. ref. - Sub. ind.: p.375-403. - Пер. загл.: Питание микологии: комплексный подход к грибам и продуктам питания. - ISBN 0-8493-9818-5  Место хранения:   02 | Отделение ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Part 1. Fungi and living crops 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development ............. 3 Dov Prusky and Pappachan E. Kolattukudy 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy ....... 27 Simona M. Cristescu, Ernst J. Wolfering and Frans J.M. Harren Part 2. The fungal spore in food mycology 3 Spore formation in food-relevant fungi ...................... 53 Unai Ugalde and Luis M. Corrochano 4 Dispersal of fungal spores through the air .................. 65 Alastair McCartney and Jon West 5 The germinating spore as a contaminating vehicle ............ 83 Gilma Silva Chitarra and Jan Dijksterhuis 6 Heat-resistant ascospores .................................. 101 Jan Dijksterhuis Part 3. Fungi and mycotoxins 7 Why do fungi produce mycotoxins? ........................... 121 Naresh Magan and David Aldred 8 Mycotoxin producers ........................................ 135 Jens C. Frisvad, Ulf Thrane and Robert A. Samson Part 4. Fungi as hyperproducers 9 Filamentous fungi as cell factories for metabolite production ................................................. 163 Wian A. de Jongh and Jens Nielsen 10 Hyperproduction of enzymes by fungi ........................ 183 Han A.B. Wösten, Karin Scholtmeijer and Ronald P. de Vries Part 5. Fungal spoilage: Ecology, growth and detection 11 Association of moulds to foods ............................. 199 Jens C. Frisvad, Birgitte Andersen and Robert A. Samson 12 Transport phenomena in fungal colonisation on a food matrix ..................................................... 241 Yovita S.P. Rahardjo and Arjen Rinzema 13 Molecular detection and monitoring ......................... 255 Rolf Geisen 14 Fungal volatiles: Biomarkers of good and bad food quality .. 279 Kristian Karlshøj, Per Vseggemose Nielsen and Thomas Ostenfeld Larsen 15 Wine and fungi — implications of vineyard infections ....... 303 Su-lin L. Leong 16 Cheese and fermented sausages .............................. 319 Jacques Stark Part 6. Fungi as food 17 The colonizing fungus as a food provider ................... 335 Rob M.J. Nout 18 Fungal protein for food .................................... 353 Ulf Thrane 19 Edible mushrooms: from industrial cultivation to collection from the wild ................................... 361 Jacqueline Boar, Gerben Straatsma, Istvan Paradi and Jos G.M. Amsing Subject Index ................................................. 375