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Agriculture and food production / edited by George G. Khachatourians, Dilip K. Arora.
- Format:
- Book
- Series:
- Applied Mycology and Biotechnology ; 1
- Applied mycology and biotechnology ; v.1
- Language:
- English
- Subjects (All):
- Agricultural biotechnology.
- Food--Biotechnology.
- Food.
- Fungi--Biotechnology.
- Fungi.
- Physical Description:
- 1 online resource (447 p.)
- Edition:
- 1st ed.
- Place of Publication:
- New York : Elsevier, 2001.
- Language Note:
- English
- Summary:
- Presenting a stimulating synthesis of rapidly growing research interests and publications by scholars in the field of applied mycology and biotechnology.The surge of research and development activity in applied mycology and fungal biotechnology relates to the need and utility of fungi in many contexts. These contexts are wide in scope, and include agriculture, animal and plant health, biotransformation of organic or inorganic matter, food safety, composition of nutrients and micronutrients, and human and animal infectious disease.Containing a balanced treatment of principles, b
- Contents:
- Front Cover; APPLIED MYCOLOGY AND BIOTECHNOLOGY: AGRICULTURE AND FOOD PRODUCTION; Copyright Page; Contents; Preface; Editorial Board for Volume 1; Chapter 1. Applied mycology and biotechnology for agriculture and foods; Chapter 2. Filamentous fungi- growth and physiology; Chapter 3. Metabolic regulation in fungi; Chapter 4. Protein secretion by fungi; Chapter 5. Significance of fungal peptide secondary metabolites in the agri-food industry; Chapter 6. Plant antifungal peptides and their use in transgenic food crops; Chapter 7. Clustered metabolic pathway genes in filamentous fungi
- Chapter 8. Molecular transformation, gene cloning, and gene expression systems for filamentous fungiChapter 9. Aspergillus nidulans as a model organism for the study of the expression of genes encoding enzymes of relevance in the food industry; Chapter 10. Detection of food-borne toxigenic molds using molecular probes; Chapter 11. Strain improvement in filamentous fungi- an overview; Chapter 12. Fungal solid state fermentation- an overview; Chapter 13. Role of fungal enzymes in food processing; Chapter 14. Production of organic acids and metabolites of fungi for food industry
- Index of AuthorsKeyword Index
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and indexes.
- ISBN:
- 1-281-03880-6
- 9786611038809
- 0-08-052743-4
- OCLC:
- 476100963
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