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Modern Methods in Food Mycology

Author : R.A. Samson

Publisher :

Page : 412 pages

File Size : 45,23 MB

Release : 1992-10-20

Category : Cooking

ISBN :

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Book Description

Proceedings of the Second International Workshop on Standardization of Methods for the Mycological Examination of Foods, held at Baarn, The Netherlands, August, 1990. Nine collaborative studies and forty articles focus mainly on the development of better methods for the detection and enumeration of fungi in foods. Includes: sections on xerophilic, heat resistant and mycotoxigenic fungi, and immunological and alternative techniques for detection of fungi; a summary of recommendations for methods to be adopted that were prepared and agreed upon at the workshop; a review of mycological methods and media currently considered to be the most satisfactory available. Annotation copyright by Book News, Inc., Portland, OR



Advances in Food Mycology

Author : Ailsa D. Hocking

Publisher : Springer Science & Business Media

Page : 375 pages

File Size : 40,50 MB

Release : 2006-08-29

Category : Technology & Engineering

ISBN : 0387283919

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Book Description

This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.





Food Mycology

Author : Jan Dijksterhuis

Publisher : CRC Press

Page : 427 pages

File Size : 37,21 MB

Release : 2007-06-26

Category : Science

ISBN : 1420020986

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Book Description

For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un



Fungi and Food Spoilage

Author : John I. Pitt

Publisher : Springer Science & Business Media

Page : 524 pages

File Size : 47,83 MB

Release : 2009-07-25

Category : Technology & Engineering

ISBN : 0387922075

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Book Description

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.





Methods for the Mycological Examination of Food

Author : A.D. King Jr.

Publisher : Springer Science & Business Media

Page : 325 pages

File Size : 18,27 MB

Release : 2013-03-09

Category : Technology & Engineering

ISBN : 1468484532

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Book Description

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during conversations at the Gordon Research Conference on "Hicrobiological Safety of Foods" in Plymouth, New Hampshire, in July 1982. Discussions at that time resulted in an Organizing Committee of four, who became the Editors, and a unique format: all attendees would be expected to contribute and, in most cases, more than once; and papers in nearly all sessions would be presented as a set of data on a single topic, not as a complete research paper. Each session would be followed by general discussion, and then a panel would formulate recommendations for approval by a final plenary session. The idea for this format was derived from the famous "Kananaskis I" workshop on Hyphomycete taxonomy and terminology organized by Bryce Kendrick of the University of Waterloo, Ontario in 1969. Attendance would necessarily be limited to a small group of specialists in food mycology. The scope of the workshop developed from answers to questionnaires circulated to prospective participants. To generate new data which would allow valid comparisons to be drawn, intending participants were given a variety of topics as assignments and asked to bring information obtained to the workshop.





Food and Beverage Mycology

Author : Larry R. Beuchat

Publisher : Springer Science & Business Media

Page : 688 pages

File Size : 17,21 MB

Release : 1987-08-31

Category : Science

ISBN : 9780442210847

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Book 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.



Yeasts in Food

Author : T Boekhout

Publisher : Elsevier

Page : 511 pages

File Size : 29,86 MB

Release : 2003-05-07

Category : Technology & Engineering

ISBN : 1845698487

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Book Description

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee