Overview

This title completes the set of two volumes dedicated to the coverage of developments on the theme of agriculture and food production. The first volume provided an overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications in food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. Coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is also presented. The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in-depth information on the role of fungi in agricultural food and feed technology. As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful.

Full Product Details

Author:   G.G. Khachatourians (Department of Applied Microbiology & Food Sciences, College of Agriculture, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada) ,  Dilip K Arora (Department of Botany, Banaras Hindu University, Varanasi, India) ,  George G. Khachatourians
Publisher:   Elsevier Science & Technology
Imprint:   Elsevier Science Ltd
Volume:   v. 2
Dimensions:   Width: 15.90cm , Height: 2.10cm , Length: 24.10cm
Weight:   0.790kg
ISBN:  

9780444510303

ISBN 10:   0444510303
Pages:   360
Publication Date:   16 April 2002
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Preface. Editorial Board for Volume 2. Contributors. 1. Brewer's Yeast: genetics and biotechnology (J. Polaina). 2. Genetic diversity of yeasts in wine production (T. Benitez, A.C. Codón). 3. Fungal carotenoids (C. Echavarri-Erasun, E.A. Johnson). 4. Edible fungi: biotechnological approaches (R.D. Rai, O.P. Ahlawat). 5. Single cell proteins from fungi and yeasts (U.O. Ugalde, J.I. Castrillo). 6. Cereal fermentation by fungi (C.-H. Lee, Sang Sun Lee). 7. Mycotoxins contaminating cereal grain crops: their occurrence and toxicity (D. Bhatnagar, R. Brown, K. Ehrlich, T.E. Cleveland). 8. Emerging strategies to control fungal diseases in vegetables (P.K. Pandey, K.K. Pandey). 9. Biological control of postharvest diseases of fruits and vegetables (A. El Ghaouth, C. Wilson, M. Wisniewski, S. Droby, J.L. Smilanick, L. Korsten). 10. Biological weed control with pathogen: search for candidates to applications (S.M. Boyetchko, E.N. Rosskopf, A.J. Ceasar, R. Charudattan). 11. Biotechnology of arbuscular mycorrhizas (M. Giovannetti, L. Avio). 12. Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops (L.J.C. Xavier, S.M. Boyetchko). Keyword index.

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