Advances in Food Mycology

Editors:

ISBN: 978-0-387-28385-2 (Print) 978-0-387-28391-3 (Online)

Table of contents (22 chapters)

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  1. Understanding the fungi producing important mycotoxins

    1. Front Matter

      Pages 1-1

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      Book Chapter

      Pages 3-31

      Important mycotoxins and the fungi which produce them

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      Book Chapter

      Pages 33-46

      Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds

  2. Media and method development in food mycology

    1. Front Matter

      Pages 47-47

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      Book Chapter

      Pages 49-67

      Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods

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      Book Chapter

      Pages 69-106

      Evaluation of molecular methods for the analysis of yeasts in foods and beverages

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      Book Chapter

      Pages 107-111

      Standardization of methods for detecting heat resistant fungi

  3. Physiology and ecology of mycotoxigenic fungi

    1. Front Matter

      Pages 113-113

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      Book Chapter

      Pages 115-122

      Ecophysiology of fumonisin producers in Fusarium section Liseola

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      Book Chapter

      Pages 123-136

      Ecophysiology of Fusarium culmorum and mycotoxin production

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      Book Chapter

      Pages 137-152

      Food-borne fungi in fruit and cereals and their production of mycotoxins

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      Book Chapter

      Pages 153-171

      Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine

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      Book Chapter

      Pages 173-179

      Ochratoxin A producing fungi from Spanish vineyards

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      Book Chapter

      Pages 181-188

      Fungi producing ochratoxin in dried fruits

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      Book Chapter

      Pages 189-202

      An update on ochratoxigenic fungi and ochratoxin A in coffee

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      Book Chapter

      Pages 203-210

      Mycobiota, mycotoxigenic fungi, and citrinin production in black olives

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      Book Chapter

      Pages 211-224

      Byssochlamys: significance of heat resistance and mycotoxin production

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      Book Chapter

      Pages 225-235

      Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts

  4. Control of fungi and mycotoxins in foods

    1. Front Matter

      Pages 237-237

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      Book Chapter

      Pages 239-246

      Inactivation of fruit spoilage yeasts and moulds using high pressure processing

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      Book Chapter

      Pages 247-260

      Activation of ascospores by novel food preservation techniques

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      Book Chapter

      Pages 261-286

      Mixtures of natural and synthetic antifungal agents

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      Book Chapter

      Pages 287-306

      Probabilistic modelling of Aspergillus growth

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      Book Chapter

      Pages 307-316

      Antifungal activity of sourdough bread cultures

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