Food Mycology

Discover the fascinating world of food mycology with Food Mycology by Taylor & Francis Inc. Published in 2007, this comprehensive hardback edition spans 428 pages and delves into critical aspects of fungal interactions with food. The book thoroughly examines post-harvest challenges, including the impact of fungal infections on living crops and effective detection techniques for fungal invasions. It emphasizes the role of fungal spores as key agents in the distribution of fungi and provides in-depth coverage of mycotoxins, the enzymatic capabilities of fungi, and the phenomena of fungal spoilage. Perfect for researchers, students, and professionals in the food industry, Food Mycology is an essential resource for understanding the complexities of fungi in our food systems.