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020 _a9780387283913
_9978-0-387-28391-3
024 7 _a10.1007/0387283919
_2doi
035 _avtls000330539
039 9 _a201509030723
_bVLOAD
_c201404120501
_dVLOAD
_c201404090243
_dVLOAD
_c201401311344
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_wmsplit0.mrc
_x959
050 4 _aTP248.65.F66
100 1 _aHocking, A. D.
_eeditor.
_9302633
245 1 0 _aAdvances in Food Mycology /
_cedited by A. D. Hocking, J. I. Pitt, Robert A. Samson, U. Thrane.
264 1 _aBoston, MA :
_bSpringer US,
_c2006.
300 _aXIV, 371 páginas,
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aAdvances in Experimental Medicine and Biology,
_x0065-2598 ;
_v571
500 _aSpringer eBooks
505 0 _aUnderstanding the fungi producing important mycotoxins -- Important mycotoxins and the fungi which produce them -- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds -- Media and method development in food mycology -- Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods -- Evaluation of molecular methods for the analysis of yeasts in foods and beverages -- Standardization of methods for detecting heat resistant fungi -- Physiology and ecology of mycotoxigenic fungi -- Ecophysiology of fumonisin producers in Fusarium section Liseola -- Ecophysiology of Fusarium culmorum and mycotoxin production -- Food-borne fungi in fruit and cereals and their production of mycotoxins -- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine -- Ochratoxin A producing fungi from Spanish vineyards -- Fungi producing ochratoxin in dried fruits -- An update on ochratoxigenic fungi and ochratoxin A in coffee -- Mycobiota, mycotoxigenic fungi, and citrinin production in black olives -- Byssochlamys: significance of heat resistance and mycotoxin production -- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts -- Control of fungi and mycotoxins in foods -- Inactivation of fruit spoilage yeasts and moulds using high pressure processing -- Activation of ascospores by novel food preservation techniques -- Mixtures of natural and synthetic antifungal agents -- Probabilistic modelling of Aspergillus growth -- Antifungal activity of sourdough bread cultures -- Prevention of ochratoxin A in cereals in Europe -- Recommended methods for food mycology.
520 _aThis 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.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aPitt, J. I.
_eeditor.
_9302634
700 1 _aSamson, Robert A.
_eeditor.
_9302635
700 1 _aThrane, U.
_eeditor.
_9302636
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387283852
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/0-387-28391-9
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c278780
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