Food and beverage mycology
1978
Beuchat, Larry R.
Abstract: For students, professionals, and lay persons, the book provides information on fungi influencing foods and beverages. Discussed are fungi and what they do, their involvement in all classes of food products, and methodologies for detecting and quantifying fungal populations and mycotoxins. Stressed are the practical and applied aspects of mycology as it relates to foods and beverages. Specific topics, from a number of contributors, are: classification of food and beverage fungi; relationships of water activity to fungal growth; fruits and fruit products; fungi in the spoilage of vegetables; meats, poultry, and seafoods; dairy products; storage fungi, bakery products; traditional fermented food products; alcoholic beverages; edible mushrooms; fungi as a source of protein; metabolites of fungi used in food processing; mycotoxins; methods for detecting mycotoxins in foods and beverages; and methods for detecting fungi in foods and beverages.
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Bibliographic information
Publisher AVI Pub. Co. | Westport, Conn. : AVI Pub. Co., ©1978
This bibliographic record has been provided by National Agricultural Library