ENGLISH

The use of fungi as food and in food processing

By Gray , William Dudley

Book information

Publisher
CRC Press
Year
2018
ISBN
978-1-351-07747-7, 1351077473, 9781351085922, 1351085921, 978-1-315-89837-7
Language
english
Format
PDF
Filesize
23 MB (24074884 bytes)
Series
CRC revivals
Pages
\118
Time added
2018-08-19 10:10:41
Edible fungi;Edible fungi -- Processing;MycotoxinsPoisonous;TECHNOLOGY & ENGINEERING / Food Science

Description

Content: 1. Introduction 2. Direct Use of Fungi as Food 3. Mushrooms as Human Food 4. Fungi as Animal Food. Use of Fungi in Food Processing 5. Fungi in the Processing of Cheese 6. Aging and Flavoring of Meat 7. Oriental Fungus-Processed Foods 8. Potential Additional Uses of Fungi as Food 9. Mycelia of Fleshy Fungi 10. Mold Type of Mycelium 11. Myxomycete Plasmodia 12. Toxic Substances in Fungi 13. Stachybotryotoxicosis 14. Aspergillustoxicosis 15. Moldy Corn Toxicosis 16. Facial Eczema in Ruminants 17. Alimentary Toxix Aleukia (ATA) Estrogenic Condition in Swine 18. Toxic Moldy Rice 19. Aflatoxin and Other Toxins 10. Summation.

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