Food Mycology
A Multifaceted Approach to Fungi and Food
Edited by
Jan Dijksterhuis
CBS Fungal Biodiversity Centre
The Netherlands
Robert A. Samson
CBS Fungal Biodiversity Centre
The Netherlands
CRC Press
Contents
Part 1. Fungi and living crops
1 Cross-talk between host and fungus in postharvest situations and its effect
on symptom development....................................... .................................................. ................................3
Dov Prusky and Pappachan E. Kolattukudy
2 Real time monitoring of ethylene during fungal-plant interaction by laser-based
photoacoustic spectroscopy...................................... .................................................. ...............................27
Simona M. Cristescu, Ernst J. Woltering and Frans J. M. Harren
Part 2. The fungal spore in food mycology
3 Spore formation in food-relevant fungi............................................. .................................................. .....53
Unai Ugalde and Luis M. Corrochano
4 Dispersal of fungal spores through the air............................................... ................................................65
Alastair McCartney and Jon West
5 The germinating spore as a contaminating vehicle........................................... ......................................83
Gilma Silva Chitarra and Jan Dijksterhuis
6 Heat-resistant ascospores .................................................. .................................................. .......................101
Jan Dijksterhuis
Part 3. Fungi and mycotoxins
7 Why do fungi produce mycotoxins? .................................................. .................................................. .....121

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