Food beverage and mycology. edited by Larry R. Beuchat

Material type: Text

TextVan Nostrand Reinhold, 1987Edition: 2nd edDescription: p. :661 : illustrations ; 20 cmContent type:

text

Media type:

rdamedia

Carrier type:

rdacarrier

Subject(s):

LOC classification:

QR115 FOO

Contents:

Classification of food and beverage fungi / E.S. Beneke and K.E. Stevenson Relationships of water activity to fungal growth / Janet E.L. Corry Fruits and fruit products / D.F. Splittstoesser Vegetables and related products / R.E. Brackett Meats, poultry, and seafoods / James M. Jay Dairy products / Elmer H. Marth Field and storage fungi / C.M. Christensen Bakery products / J.G Ponte, Jr. and C.C. Tsen Traditional fermented food products / L.R. Beuchat Alcoholic beverages / G.G Stewart Edible mushrooms / W.A. Hayes Poisonous mushrooms / Donald M. Simons Fungi as a sorce of protein / A.J. Sinskey and C.A. Batt Fungal enzymes and primary metabolites used in food processing / R. Bigelis and L.L. Lasure Mycotoxins / N.D. Davis and U.L. Diener Methods for detecting mycotoxins in food and beverages / L.B. Bullerman Methods for detecting fungi in foods and beverages / B. Jarvis and A.P. Williams Appendix. Regulatory action levels for mold defects in foods Index

Summary: 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

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Core Collection	Batanai Library Core Collection	QR115 FOO (Browse shelf(Opens below))	57750	Available		BK144745

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Previous	QP752.F35 HAN Handbook of lipids in human function : Fatty acids /	QP771 MOL Molecular nutrition. vitamins	QR 115 FOO Foodborne infections and intoxications /	QR115 FOO Food beverage and mycology.	QR115 GAR Essentials of food microbiology.	QR115 JAY Modern food microbiology	QR115 RAY Fundamental food microbiology	Next

Incudes index.

Classification of food and beverage fungi / E.S. Beneke and K.E. Stevenson
Relationships of water activity to fungal growth / Janet E.L. Corry
Fruits and fruit products / D.F. Splittstoesser
Vegetables and related products / R.E. Brackett
Meats, poultry, and seafoods / James M. Jay
Dairy products / Elmer H. Marth
Field and storage fungi / C.M. Christensen
Bakery products / J.G Ponte, Jr. and C.C. Tsen
Traditional fermented food products / L.R. Beuchat
Alcoholic beverages / G.G Stewart
Edible mushrooms / W.A. Hayes
Poisonous mushrooms / Donald M. Simons
Fungi as a sorce of protein / A.J. Sinskey and C.A. Batt
Fungal enzymes and primary metabolites used in food processing / R. Bigelis and L.L. Lasure
Mycotoxins / N.D. Davis and U.L. Diener
Methods for detecting mycotoxins in food and beverages / L.B. Bullerman
Methods for detecting fungi in foods and beverages / B. Jarvis and A.P. Williams
Appendix. Regulatory action levels for mold defects in foods
Index

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

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