| Advances in Food Mycology 2006 Edition Contributor(s): Hocking, Ailsa D. (Editor), Pitt, John I. (Editor), Samson, Robert A. (Editor) |
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ISBN: 0387283854 ISBN-13: 9780387283852 Publisher: Springer OUR PRICE: $208.99 Product Type: Hardcover - Other Formats Published: December 2005 Annotation: This is the proceeding of the 5th International Workshop on Food Mycology sponsored by the International Commission on Food Mycology. The workshop took place October 16-18, 2003 in Samso, Denmark. The Fifth Workshop was attended by some 35 participants, drawn from among food mycology and related disciplines around the world. The workshop was highly successful, with papers devoted to media and methods development in food mycology, as is usual with these workshops. Particular emphasis was placed on the fungi which produce mycotoxins, especially their ecology, and through ecology, potential control measures. Sessions were also devoted to yeasts and the inactivation of fungal spores by the use of heat and high pressure. Nearly 40 scientific papers were presented over three days of the workshop, and these papers are the major contributions in these Proceedings. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Medical | Immunology - Science | Chemistry - General |
| Dewey: 664.001 |
| LCCN: 2005930810 |
| Series: Advances in Experimental Medicine and Biology |
| Physical Information: 0.9" H x 6.2" W x 9.3" (1.45 lbs) 371 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Sams 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. |