Edited By: LR Beuchat
661 pages, B/w plates, figs, tabs
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.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
my first port of call for ordering books
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985