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Agriculture and Food Production: 1 (Applied Mycology and Biotechnology)

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    Applied Mycology in Horticulture and Agriculture | New Compass

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    Ancient Techniques Applied to Food Production - Yannick Van Doorne Ph.D FULL LECTURE

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    Applied Mycology

    Name Research areas Yongfeng Ai Carbohydrate quality and utilization, dietary fiber, crop quality and processing. This is to ensure that we give you the best experience possible. If you would like to, you can learn more about the cookies we use.

    The fungal kingdom consists of a wide variety of organisms with a diverse range of forms and functions. Fungi have been utilized for thousands of years and their importance in agriculture, medicine, food production and the environmental sciences is well known. New advances in genomic and metabolomic technologies have allowed further developments in the use of fungi in industry and medicine, increasing the need for a compilation of new applications, developments and technologies across the mycological field.

    Applied Mycology brings together a range of contributions, highlighting the diverse nature of current research. Chapters include discussions of fungal associations in the environment, agriculture and forestry, long established and novel applications of fungi in fermentation, the use of fungi in the pharmaceutical industry, the growing recognition of fungal infections, current interests in the use fungal enzymes in biotechnology and the new and emerging field of myconanotechnology.

    Demonstrating the broad coverage and importance of mycological research, this book will be of interest to researchers and students in all biological sciences. Have you read this book, or used it for one of your courses? Chapter 5 Significance of fungal peptide secondary metabolites in the agrifood industry.

    Biotechnology

    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 fungi. Chapter 10 Detection of foodborne 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.