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|a 9780387922065
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|a WAA
|c WAA
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| 041 |
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|a eng
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| 100 |
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|9 19388
|a Pitt, John I.
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| 245 |
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|a Fungi and food spoilage /
|c John I. Pitt and Ailsa D. Hocking
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| 250 |
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|a 3rd ed.
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| 260 |
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|a Dordrecht :
|b Springer,
|c 2009
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| 300 |
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|a xv, 520 p. :
|b fts., tbls.,
|c 27 cm.
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| 505 |
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|a 1. Introduction --
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| 505 |
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|a 2. The Ecology of Fungal Food Spoilage. 2.1 Water Activity -- 2.2 Hydrogen Ion Concentration -- 2.3 Temperature -- 2.4 Gas Tension -- 2.5 Consistency. -- 2.6 Nutrient Status -- 2.7 Specific Solute Effects -- 2.8 Preservatives -- 2.9 Conclusions: Food Preservation --
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| 505 |
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|a 3 Naming and Classifying Fungi -- 3.1 Taxonomy and Nomenclature: Biosystematics -- 3.2 Hierarchical Naming -- 3.3 Zygomycotina -- 3.4 Ascomycotina -- 3.5 Basidiomycotina -- 3.6 The Ascomycete – Conidial Fungus Connection -- 3.7 Dual Nomenclature -- 3.8 Practical Classification of Fungi --
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| 505 |
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|a 4 Methods for Isolation, Enumeration and Identification -- 4.1 Sampling -- 4.2 Enumeration Techniques -- 4.2.1 Direct Plating -- 4.2.2 Dilution Plating -- 4.2.3 Incubation Conditions -- 4.3 Sampling Surfaces -- 4.4 Air Sampling -- 4.5 Isolation Techniques -- 4.5.1 Yeasts -- 4.5.2 Moulds -- 4.5.3 Short Term Storage -- 4.6 Choosing a Suitable Medium -- 4.6.1 General Purpose Enumeration Media -- 4.6.2 Selective Isolation Media -- 4.6.3 Techniques for Yeasts -- 4.6.4 Techniques for Heat-Resistant Fungi -- 4.6.5 Other Plating Techniques -- 4.7 Estimation of Fungal Biomass -- 4.7.1 Chitin -- 4.7.2 Ergosterol -- 4.7.3 Impedimetry and Conductimetry -- 4.7.4 Adenosine Triphosphate (ATP) -- 4.7.5 Fungal Volatiles -- 4.7.6 Immunological Techniques -- 4.7.7 Molecular Methods -- 4.8 Identification Media and Methods -- 4.8.1 Standard Methodology -- 4.8.2 Plating Regimen -- 4.8.3 Inoculation -- 4.8.4 Additional Media and Methods -- 4.8.5 Identification of Fusarium Species -- 4.8.6 Yeasts -- 4.9 Examination of Cultures -- 4.9.1 Colony Diameters -- 4.9.2 Colony Characters -- 4.9.3 Preparation of Wet Mounts for Microscopy -- 4.9.4 Staining -- 4.9.5 Microscopes and Microscopy -- 4.10 Preservation of Fungi -- 4.10.1 Lyophilisation -- 4.10.2 Other Storage Techniques -- 4.11 Housekeeping in the Mycological Laboratory -- 4.11.1 Culture Mites -- 4.11.2 Problem Fungi -- 4.11.3 Pathogens and Laboratory Safety
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| 505 |
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|a 5 Primary Keys and Miscellaneous Fungi -- 5.1 The General Key -- 5.1.1 Notes on the General Key -- 5.2 Miscellaneous Fungi -- 5.3 Genus Acremonium Link -- 5.4 Genus Alternaria Nees: Fr -- 5.5 Genus Arthrinium Kunze -- 5.6 Genus Aureobasidium Viala and G. Boyer -- 5.7 Genus Bipolaris Shoemaker -- 5.8 Genus Botrytis P. Micheli: Fr -- 5.9 Genus Chaetomium Kunze -- 5.10 Genus Chrysonilia Arx -- 5.11 Genus Cladosporium Link -- 5.12 Genus Colletotrichum Corda -- 5.13 Genus Curvularia Boedijn -- 5.14 Genus Drechslera S. Ito -- 5.15 Genus Endomyces Reess -- 5.16 Genus Epicoccum Link -- 5.17 Genus Fusarium Link -- 5.18 Genus Geotrichum Link: Fr -- 5.19 Genus Hyphopichia Arx and van der Walt -- 5.20 Genus Lasiodiplodia Ellis and Everh -- 5.21 Genus Monascus Tiegh -- 5.22 Genus Moniliella Stolk and Dakin -- 5.23 Genus Nigrospora Zimm. -- 5.24 Genus Pestalotiopsis Steyaert -- 5.25 Genus Phoma Sacc -- 5.26 Genus Stemphylium Wallr -- 5.27 Genus Trichoconiella B.L. Jain -- 5.28 Genus Trichoderma Pers -- 5.29 Genus Trichothecium Link -- 5.30 Genus Ulocladium Preuss --
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| 505 |
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|a 6 Zygomycetes -- 6.1 Genus Absidia Tiegh -- 6.2 Genus CunninghamellaMatr -- 6.3 Genus Mucor P. Micheli: Fr -- 6.4 Genus Rhizomucor (Lucet and Costantin) Vuill -- 6.5 Genus Rhizopus Ehrenb -- 6.6 Genus Syncephalastrum J. Schro¨ t. -- 6.7 Genus Thamnidium Link -- 7 Penicillium and Related Genera -- 7.1 Genus Byssochlamys Westling -- 7.2 Genus Eupenicillium F. Ludw -- 7.3 Genus Geosmithia Pitt -- 7.4 Genus Paecilomyces Bainier -- 7.5 Genus Scopulariopsis Bainier -- 7.6 Genus Talaromyces C.R. Benj -- 7.7 Genus Penicillium Link -- 7.7.1 Penicillium subgenus Aspergilloides Dierckx -- 7.7.2 Penicillium subgenus Furcatum Pitt -- 7.7.3 Penicillium subgenus Penicillium -- 7.7.4 Penicillium subgenus Biverticillium Dierckx --
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| 505 |
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|a 8 Aspergillus and Related Teleomorphs -- 8.1 Genus Emericella Berk -- 8.2 Genus Eurotium Link: Fr -- 8.3 Genus Neosartorya Malloch and Cain -- 8.4 Genus Aspergillus Fr.: Fr --
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| 505 |
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|a 9 Xerophiles -- 9.1 Genus Basipetospora G.T. Cole and W.B. Kendr -- 9.2 Genus Chrysosporium Corda -- 9.3 Genus Eremascus Eidam -- 9.4 Genus PolypaecilumG. Sm -- 9.5 Genus Wallemia Johan-Olsen -- 9.6 Genus Xeromyces L.R. Fraser --
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| 505 |
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|a 10 Yeasts --
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| 505 |
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|a 11 Fresh and Perishable Foods -- 11.1 Spoilage of Living, Fresh Foods -- 11.2 Fruits -- 11.2.1 Citrus Fruits -- 11.2.2 Pome Fruits -- 11.2.3 Stone Fruits -- 11.2.4 Tomatoes and other Solanaceous Fruit -- 11.2.5 Melons and other Cucurbits -- 11.2.6 Grapes -- 11.2.7 Berries -- 11.2.8 Figs -- 11.2.9 Tropical Fruit -- 11.3 Vegetables -- 11.3.1 Peas -- 11.3.2 Beans -- 11.3.3 Onions and Garlic -- 11.3.4 Potatoes -- 11.3.5 Roots and Tubers -- 11.3.6 Yams -- 11.3.7 Cassava -- 11.3.8 Leafy and other Green Vegetables -- 11.4 Dairy Foods -- 11.5 Meats -- 11.6 Cereals, Nuts and Oilseeds -- 11.6.1 Wheat, Barley and Oats -- 11.6.2 Rice -- 11.6.3 Maize -- 11.6.4 Soybeans and Mung Beans -- 11.6.5 Other Beans and Pulses -- 11.6.6 Sunflower Seed -- 11.6.7 Sorghum -- 11.6.8 Peanuts -- 11.6.9 Cashews and Brazil Nuts -- 11.6.10 Almonds, Hazelnuts, Walnuts and Pecans -- 11.6.11 Pistachios -- 11.6.12 Copra --
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| 505 |
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|a 12 Spoilage of Stored, Processed and Preserved Foods -- 12.1 Low Water Activity Foods: Dried Foods -- 12.1.1 Cereals -- 12.1.2 Flour -- 12.1.3 Pasta -- 12.1.4 Bakery Products -- 12.1.5 Maize -- 12.1.6 Soybeans, Mung Beans, other Beans and Chickpeas -- 12.1.7 Nuts -- 12.1.8 Peanuts -- 12.1.9 Hazelnuts, Walnuts, Pecans and Almonds -- 12.1.10 Pistachio Nuts -- 12.1.11 Other Nuts -- 12.1.12 Coconut -- 12.1.13 Spices -- 12.1.14 Coffee Beans -- 12.1.15 Cocoa -- 12.1.16 Dried Meat -- 12.2 Low Water Activity Foods: Concentrated Foods -- 12.2.1 Jams -- 12.2.2 Dried Fruit -- 12.2.3 Fruit Cakes -- 12.2.4 Confectionery -- 12.2.5 Fruit Concentrates -- 12.2.6 Honey and Syrups -- 12.3 Low Water Activity Foods: Salt Foods -- 12.4 Intermediate Moisture Foods: Processed Meats -- 12.5 Heat Processed Acid Foods -- 12.6 Preserved Foods -- 12.7 Cheese --
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| 505 |
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|a Media Appendix -- Glossary -- References -- Index.
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| 650 |
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0 |
|9 14469
|a Hongo
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| 650 |
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4 |
|a Alimentos
|9 3640
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| 650 |
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4 |
|a Microbiología de alimentos
|9 6408
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| 700 |
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|9 19389
|a Hocking, Ailsa D.
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| 942 |
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|2 CDU
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