A.V.M. Samson - Introduction To Food-borne Fungi

ISBN
   

Soort boek
Paperback

<p> 'Introduction to Food-borne Fungi'. Auteur: R.A.Samson Co-auteurs: Ellen S. Hoekstra en Connie A. N. van Oorschot. Uitgave van Centraal Bureau voor Schimmelcultures Baarn uit 1984 met ISBN:907035103. Paperback, 248 paginas, ondanks leeftijd prima exemplaar. 'Op werkdagen besteld, binnen 1-2 werkdagen in huis'. Toelichting inhoud: The increasing interest among microbiologists in fungal contaminants of food and air has created the need to study these micro-organisms in more detail. Although fungi, producing toxins or which cause health hazards, are ubiquitous and belong to the common contamination flora, their recognition is hampered by incomplete and often confusing literature. This book, published by the Centraalbureau voor Schimmelcultures in the Netherlands and now available from ASM Press, serves as a guide to food- and airborne fungi and contains keys and morphological descriptions of the most common spiecies.<br /><br /><strong>Abstract :</strong> This book includes the following: <br />Identification (2-205, 77 ref.) [contains mainly keys and descriptions of morphology of the most common species of food-borne fungi, including zygomycetes, ascomycetes, deuteromycetes and yeasts]. <br />Hartog, B.J. The detection and quantification of fungi in food (206-211, 41 ref.). <br />Northolt, M.D.; Soentoro, P.S.S. Fungal growth on foodstuffs related to mycotoxin contamination (212-218, 17 ref.). <br />Egmond, H.P. van. Mycotoxins, sampling and chemical detection (219-226, 12 ref.). <br />Baggerman, W.I. Heat resistance of yeast cells and fungal spores (227-231, 9 ref.). <br />Boer, E. de. Food preservatives (232-235, 14 ref.). <br />Ko Swan Djien. Fermentation of foods by moulds (236-242, 47 ref.). <br />A glossary of mycological terms and a general list of literature on food mycology are appended. </p>