The FungiGulf Professional Publishing, 9 de jan. de 2001 - 588 páginas The fungi are one of the great groups of living organisms, comparable in numbers of species, diversity and ecological significance with animals, plants, protists and bacteria. This textbook deals with all fundamental and applied aspects of mycology, illustrated by reference to well studied species from major fungal groups. Since the publication of the first edition of The Fungi, there have been many important advances in the field of mycology. This second up-to-date edition has been revised and substantially expanded, and incorporates the application of methods of molecular biology, especially DNA technology to mycology.
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Conteúdo
Chapter 1 Risk Assessment and Safety Evaluation of Mycotoxins in Fruits | 1 |
Chapter 2 Economic Aspects of Mycotoxins in Fruits and Vegetables | 27 |
Chapter 3 Regulations and Limits for Mycotoxins in Fruits and Vegetables | 45 |
Chapter 4 Factors Affecting Mycotoxin Production in Fruits | 75 |
Chapter 5 Diffusion of Mycotoxins in Fruits and Vegetables | 105 |
Chapter 6 Aspergillus Mycotoxins | 115 |
Chapter 7 Penicillium Mycotoxins | 153 |
Chapter 8 Alternaria Mycotoxins | 185 |
Chapter 11 Detection and Determination of Ochratoxin A in Grape Products | 249 |
Chapter 12 Detection and Determination of Patulin in Fruits and Fruit Products | 261 |
Chapter 13 Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables | 271 |
Chapter 14 Chemical Control of Mycotoxigenic Fungi | 279 |
Chapter 15 Physical Control of Mycotoxigenic Fungi | 297 |
Chapter 16 Biological Control of Mycotoxigenic Fungi in Fruits | 311 |
Chapter 17 Effect of Processing on the Mycotoxin Content in Fruit Juice | 335 |
Chapter 18 Means to Prevent Contamination with Patulin in AppleDerived Produce and with Ochratoxin A in Wines | 351 |
Chapter 9 Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables | 205 |
Chapter 10 Detection of Penicillium Aspergillus and Alternaria Species in Fruits and Vegetables | 225 |
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Termos e frases comuns
afla aflatoxin B1 Agric Alternaria alternata Alternaria mycotoxins Alternaria species Alternaria toxins alternariol methyl ether Andersen apple fruit Aspergillus carbonarius Aspergillus flavus Aspergillus species Barkai-Golan Battilani Bellı biocontrol biocontrol agents black aspergilli blue mold citrinin citrus Contam cultivars cyclopiazonic acid decay detection dried vine fruits effects Food Addit Food Chem Food Microbiol Food Prot Food Safety Frisvad fruit juices fruits and vegetables fungal fungi fungicides fungus grape juice harvest infection inoculated isolates Leong Logrieco methods moldy mycotoxigenic mycotoxin production mycotoxins mycotoxins in fruits niger nuts ochraceus ochratoxin ochratoxin A production OTA production parasiticus pathogens patulin patulin in apple patulin levels patulin production peanuts pears penicillic acid Penicillium expansum Penicillium species percent pistachio postharvest postharvest diseases processing red wine reduce regulations samples Scott secondary metabolites section Nigri Sterigmatocystin storage strains studies Technol temperature tenuazonic acid tomatoes toxic toxigenic toxin treatment yeast