This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is 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.
Author(s): George G. Khachatourians and Dilip K. Arora (Eds.)
Series: Applied Mycology and Biotechnology 2
Edition: 1
Publisher: Elsevier Science
Year: 2002
Language: English
Pages: 1-347
Content:
Preface
Pages v-vi
George G. Khachatourians, Dilip K. Arora
Editorial Board for volume 2
Page vii
Contributors
Pages xi-xii
Brewer's yeast: Genetics and biotechnology Original Research Article
Pages 1-17
JuliO Polaina
Genetic diversity of yeasts in wine production Original Research Article
Pages 19-44
Tahía Benítez, Antonio C. Codón
Fungal carotenoids Original Research Article
Pages 45-85
Carlos Echavarri-Erasun, Eric A. Johnson
Edible fungi: Biotechnological approaches Original Research Article
Pages 87-121
Raj D. Rai, O.P. Ahlawat
Single cell proteins from fungi and yeasts Original Research Article
Pages 123-149
U.O. Ugalde, J.I. Castrillo
Cereal fermentation by fungi Original Research Article
Pages 151-170
Cherl-Ho Lee, Sang Sun Lee
Mycotoxins contaminating cereal grain crops: Their occurrence and toxicity Original Research Article
Pages 171-196
Deepak Bhatnagar, Robert Brown, Kenneth Ehrlich, Thomas E. Cleveland
Emerging strategies to control fungal diseases in vegetables Original Research Article
Pages 197-217
Padma K. Pandey, Koshlendra K. Pandey
Biological control of postharvest diseases of fruits and vegetables Original Research Article
Pages 219-238
Ahmed El Ghaouth, Charles Wilson, Michael Wisniewski, Samir Droby, Joseph L. Smilanick, Lise Korsten
Biological weed control with pathogens: Search for candidates to applications Original Research Article
Pages 239-274
S.M. Boyetchko, E.N. Rosskopf, A.J. Caesar, R. Charudattan
Biotechnology of arbuscular mycorrhizas Original Research Article
Pages 275-310
Manuela Giovannetti, Luciano Avio
Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops Original Research Article
Pages 311-340
L.J.C. Xavier, S.M. Boyetchko
Keyword index
Pages 341-347
