Food Mycology: A Multifaceted Approach to Fungi and Food

Food Mycology: Fungal Growth, Mycotoxins & Food Applications

This comprehensive reference explores the diverse roles of fungi in food, from beneficial fermentation and edible fungal products to food spoilage and harmful toxin production. It examines fungal biology, contamination detection, mycotoxins, enzyme production, and modern research methods, highlighting the importance of fungi in food quality, safety, and innovation.

Key Features

• Introduces the principles of food mycology and fungal biology
• Explores the beneficial and harmful roles of fungi in food
• Examines fungal infections affecting crops after harvest
• Discusses communication between plants and fungi
• Covers modern techniques for detecting fungal contamination
• Explains fungal spores and their role in microbial distribution
• Examines the survival of fungal spores during food processing
• Explores mycotoxins and their potential effects on human health
• Discusses methods for identifying mycotoxin-producing fungi
• Covers fungal production of enzymes and other valuable metabolites
• Examines fungal growth patterns and food spoilage mechanisms
• Introduces molecular techniques for detecting food-related fungi
• Explores the role of fungal volatile compounds in food characteristics
• Discusses fungal applications in wine, cheese, and fermented sausages
• Covers edible fungi, tempeh, mycoprotein, and other fungal food products