Hocking ailsa (34 risultati)
Advances in Food Mycology (Advances in Experimental Medicine and Biology, 571)
Hocking, Ailsa D. [Editor]; Pitt, John I. [Editor]; Samson, Robert A. [Editor]; Thrane, Ulf [Editor];
Lingua: Inglese
Editore: Springer 2005
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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hardcover. Condizione: Good. This hardcover is an ex-library with typical marks; else, very good. Binding is tight. Covers are clean. Pages appear bright and unmarked. Ships FAST! Bringing good books to happy readers since 2002.
Lingua: Inglese
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Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Lingua: Inglese
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Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New. In.
Lingua: Inglese
Editore: Springer 2005
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New.
Lingua: Inglese
Editore: Springer 2005
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Condizione: Used. pp. 388 50 Illus.
Lingua: Inglese
Editore: Springer 2005
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Condizione: Used. pp. 388.
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Hardback. Condizione: New. Fourth Edition 2022. The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotox…in formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
Lingua: Inglese
Editore: Springer 2010
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Condizione: New. In.
Lingua: Inglese
Editore: Springer US 2010
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Gebunden. Condizione: New.
Lingua: Inglese
Editore: Springer International Publishing, Springer Nature Switzerland 2022
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The first three editions ofFungi and Food Spoilageestablished, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physio…logy, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
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Taschenbuch. Condizione: Neu. Advances in Food Mycology | Ailsa D. Hocking (u. a.) | Taschenbuch | xiv | Englisch | 2010 | Springer | EAN 9781441939418 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Hardback. Condizione: New. Fourth Edition 2022. The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotox…in formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
Lingua: Inglese
Editore: Springer, Springer 2010
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 proce…edings 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.
Advances in Food Mycology
Hocking, Ailsa D. (Editor) / Pitt, John I. (Editor) / Samson, Robert A. (Editor) / Thrane, Ulf (Editor)
Lingua: Inglese
Editore: Springer US 2006
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Paperback. Condizione: Brand New. 392 pages. 9.25x6.10x0.87 inches. In Stock.
Lingua: Inglese
Editore: Springer 2005
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In contrast to the second edition, the third edition of ''Fungi and Food Spoilage'' is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstrea…m food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating - of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains. 536 pp. Englisch.
Lingua: Inglese
Editore: Springer 2010
Serie: Advances in Experimental Medicine and Biology, Libro 20 di 544. Libro 20 di 544 - Advances in Experimental Medicine and Biology
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Lingua: Inglese
Editore: Springer International Publishing, Springer Nature Switzerland Sep 2022 2022
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The first three editions ofFungi and Food Spoilageestablished, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information… on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company. 668 pp. Englisch.
