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Field name	Details
Dewey Class	664.001579 (DDC 22)
Title	Advances in Food Mycology (EB) / edited by A. D. Hocking, R. A. Samson, J. I. Pitt, U. Thrane.
Added Personal Name	Pitt, J. I.
	Samson, R. A.
	Thrane, U.
	Hocking, A. D.
Other name(s)	SpringerLink (Online service)
Publication	Boston, MA : Springer , 2006
Physical Details	: v.: digital
Series	Advances in Experimental Medicine and Biology 0065-2598 ; 571
ISBN	9780387283913
Summary Note	Understanding the fungi producing important mycotoxins.- Important mycotoxins and the fungi which produce them.- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds.- Media and method development in food mycology.- Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods.- Evaluation of molecular methods for the analysis of yeasts in foods and beverages.- Standardization of methods for detecting heat resistant fungi.- Physiology and ecology of mycotoxigenic fungi.- Ecophysiology of fumonisin producers in Fusarium section Liseola.- Ecophysiology of Fusarium culmorum and mycotoxin production.- Food-borne fungi in fruit and cereals and their production of mycotoxins.- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine.- Ochratoxin A producing fungi from Spanish vineyards.- Fungi producing ochratoxin in dried fruits.- An update on ochratoxigenic fungi and ochratoxin A in coffee.- Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.- Byssochlamys: significance of heat resistance and mycotoxin production.- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts.- Control of fungi and mycotoxins in foods.- Inactivation of fruit spoilage yeasts and moulds using high pressure processing.- Activation of ascospores by novel food preservation techniques.- Mixtures of natural and synthetic antifungal agents.- Probabilistic modelling of Aspergillus growth.- Antifungal activity of sourdough bread cultures.- Prevention of ochratoxin A in cereals in Europe.- Recommended methods for food mycology.:
System details note	Online access to this digital book is restricted to subscription institutions through IP address (only for SISSA internal users)
Internet Site	http://dx.doi.org/10.1007/0-387-28391-9
Links to Related Works	Subject References: Food science . Immunology . Mycology . Mycotoxins . Authors: Hocking, A. D. . Pitt, J. I. . Samson, R. A. . Thrane, U. . Corporate Authors: SpringerLink (Online service) . Series: Advances in Experimental Medicine and Biology . Classification: 664.001579 (DDC 22) .

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Advances in Food Mycology

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