Food and Beverage Mycology

Inbunden, Engelska, 1987

1 656 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

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.

Produktinformation

Utgivningsdatum:1987-08-31
Mått:155 x 235 x 41 mm
Vikt:1 122 g
Format:Inbunden
Språk:Engelska
Antal sidor:662
Upplaga:2
Förlag:Kluwer Academic Publishers Group
ISBN:9780442210847

Utforska kategorier

Innehållsförteckning

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.

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Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Produktinformation

Utgivningsdatum:1987-08-31
Mått:155 x 235 x 41 mm
Vikt:1 122 g
Format:Inbunden
Språk:Engelska
Antal sidor:662
Upplaga:2
Förlag:Kluwer Academic Publishers Group
ISBN:9780442210847

Utforska kategorier

Innehållsförteckning

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.