Overview
- Is the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003
- Devoted to media and methods development in food mycology with an emphasis placed on the fungi which produce mycotoxins, especially their ecology, and through ecology, potential control measures
- Includes supplementary material: sn.pub/extras
Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 571)
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About this book
This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.
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Table of contents (22 papers)
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Front Matter
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Understanding the fungi producing important mycotoxins
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Front Matter
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Media and method development in food mycology
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Front Matter
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Physiology and ecology of mycotoxigenic fungi
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Front Matter
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Control of fungi and mycotoxins in foods
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Front Matter
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Reviews
"Ultimately, this user-favourable book gives a unified presentation of the case of food mycology and reflects some advanced knowledge with discriminative methods. Designed to be both a context sensitive and a research monograph, specialists will find some useful features and those who are involved in food mycology will achieve a fundamental understanding."
- Berat Nursal Tosun, PhD, Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey, International Journal of Food Science and Technology
- Berat Nursal Tosun, PhD, Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey, International Journal of Food Science and Technology
Editors and Affiliations
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Bibliographic Information
Book Title: Advances in Food Mycology
Editors: A. D. Hocking, J. I. Pitt, Robert A. Samson, U. Thrane
Series Title: Advances in Experimental Medicine and Biology
DOI: https://doi.org/10.1007/0-387-28391-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0), Springer Nature Proceedings excluding Computer Science
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2006
Hardcover ISBN: 978-0-387-28385-2Published: 12 December 2005
Softcover ISBN: 978-1-4419-3941-8Published: 23 November 2010
eBook ISBN: 978-0-387-28391-3Published: 29 August 2006
Series ISSN: 0065-2598
Series E-ISSN: 2214-8019
Edition Number: 1
Number of Pages: XIV, 372
Number of Illustrations: 50 b/w illustrations