The Fungi

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Gulf Professional Publishing, 2001 - Science - 588 pages
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The fungi are one of the great groups of living organisms, comparable in numbers of species, diversity and ecological significance with animals, plants, protists and bacteria. This textbook deals with all fundamental and applied aspects of mycology, illustrated by reference to well studied species from major fungal groups. Since the publication of the first edition of The Fungi, there have been many important advances in the field of mycology. This second up-to-date edition has been revised and substantially expanded, and incorporates the application of methods of molecular biology, especially DNA technology to mycology.

Key features
* Question and answer section at the end of each chapter
* Modern classification based on Molecular phylogeny
* Detail of the recent increased understanding of the organelles and processes involved in hyphal growth
* New molecular understanding of mating type genes
* The latest on molecular recognition in the infection process
* The use of DNA technology in engineering plant resistance to fungal diseases
* New section on medical mycology
* Fungal mycology in animals
* The latest on the use of genetically manipulated fungi to produce products earlier obtained from mammals

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Chapter 1 Risk Assessment and Safety Evaluation of Mycotoxins in Fruits
Chapter 2 Economic Aspects of Mycotoxins in Fruits and Vegetables
Chapter 3 Regulations and Limits for Mycotoxins in Fruits and Vegetables
Chapter 4 Factors Affecting Mycotoxin Production in Fruits
Chapter 5 Diffusion of Mycotoxins in Fruits and Vegetables
Chapter 6 Aspergillus Mycotoxins
Chapter 7 Penicillium Mycotoxins
Chapter 8 Alternaria Mycotoxins
Chapter 11 Detection and Determination of Ochratoxin A in Grape Products
Chapter 12 Detection and Determination of Patulin in Fruits and Fruit Products
Chapter 13 Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables
Chapter 14 Chemical Control of Mycotoxigenic Fungi
Chapter 15 Physical Control of Mycotoxigenic Fungi
Chapter 16 Biological Control of Mycotoxigenic Fungi in Fruits
Chapter 17 Effect of Processing on the Mycotoxin Content in Fruit Juice
Chapter 18 Means to Prevent Contamination with Patulin in AppleDerived Produce and with Ochratoxin A in Wines

Chapter 9 Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables
Chapter 10 Detection of Penicillium Aspergillus and Alternaria Species in Fruits and Vegetables

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