Fungal Biotechnology in Agricultural, Food, and Environmental Applications

Dilip K. Arora 
Marcel Dekker  2003  

Hard Cover  700 pages, Illustrated  ISBN 9780824747701      £164.00
Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applications first-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.


Agricultural Biotechnology

A Biotechnological Approach to Plant Protection with Fungi
Chemical Identification of Fungi Metabolite Profiling and Metabolomics
Isozyme Analysis in Fungal Taxonomy, Genetics, and Population Biology
Molecular Methods for Identification of Plant Pathogenic Fungi
The Application of Molecular Markers in the Epidemiology of Plant Pathogenic Fungi
Molecular Biology in the Control of Mycotoxigenic Fungi
Biotechnological Potential of Entomopathogenic Fungi
Biotechnological Potential of Ergot Alkaloids
Fungi as Plant Growth Promoter and Disease Suppressor
Challenges and Strategies for Development of Mycoherbicides
Biofungicides from Microbial Metabolites
Molecular Biology of Biocontrol Trichoderma
The Biological Control Agent Trichoderma: Fundamentals to Applications
Biotechnological Strategies to Control Fungal Diseases of Vegetables
Control of Postharvest Fruits Using Microbes
Arbuscular Mycorrhizal Fungi in Plant Disease Control
Commercialization of Arbuscular Mycorrhizal Biofertilizer
Control of Nematodes by Fungi

Food and Feeds

Fungi in Food Technology: An Overview
Role of Fungi in Fermented Foods
Production of Edible Fungi
Mycoprotein and Related High Value Products from Yeasts and Fungi
Diversity and Genetic Variability of Yeasts Involved in Wine Fermentation
Yeast in the Dairy Industy
Flavours and Aroma
Antifungal Food Additives
Molecular Detection of Fungi in Foods and Feeds
The Role of Spoilage Fungi in Seed Deterioration
Mycotoxin Chapter
Genetics and Biochemistry of Toxin Synthesis

Environmental Biotechnology

Cellulose Degradation by Fungi
The Importance of Wood Decay Fungi in Forest Ecosystems
The Biodegradation of Lignocellulose by White Rot Fungi
Biomineralization of Heavy Metals
Decolouration of Industrial Waste and Degradation of Dye Water
Bioconversion of Distillery Waste By Fungi
Degradation of Hydrocarbons by Yeasts and Filamentous Fungi
Biodegradation of Azo Dyes by Fungi
Fungal Degradation of Explosives
Restoration of Mycorrhizae in Disturbed Arid Ecosystems

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Autumn 2003 : Marcel Dekker : biopesticides : bioremediation : biotechnology : crop protection : dairy products : fermentation : food safety : food science : fruit : mycology : vegetables : yeast

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