Biscuit Cookie and Cracker Process and Recipes

Biscuit  Cookie and Cracker Process and Recipes
Author: Glyn Sykes,Iain Davidson
Publsiher: Academic Press
Total Pages: 248
Release: 2020-03
ISBN 10: 0128205989
ISBN 13: 9780128205983
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Process and Recipes Book Review:

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits, cookies and crackers. All the process details, formulations, technical information are based on the notes of Glyn Sykes, who has the wide technical experience and knowledge of the biscuit baking industry. Compiled by Sykes' family and revised by Iain Davison, this book is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 tables and images to showcases the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical and marketable recipes which could be adapted to special ingredients and commonly used equipment Provides deep insights from experienced experts, showing where to start

Biscuit Cookie and Cracker Process and Recipes

Biscuit  Cookie and Cracker Process and Recipes
Author: Glyn Barry Sykes,Iain Davidson
Publsiher: Academic Press
Total Pages: 248
Release: 2020-02-28
ISBN 10: 0128206136
ISBN 13: 9780128206133
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Process and Recipes Book Review:

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical recipes as the basis for development of products using locally available ingredients and production equipment Provides insight from long experience in the baking industry world-wide

Biscuit Cracker and Cookie Recipes for the Food Industry

Biscuit  Cracker and Cookie Recipes for the Food Industry
Author: Duncan Manley
Publsiher: Elsevier
Total Pages: 208
Release: 2001-01-29
ISBN 10: 1855736268
ISBN 13: 9781855736269
Language: EN, FR, DE, ES & NL

Biscuit Cracker and Cookie Recipes for the Food Industry Book Review:

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experience Compare your recipes with over 150 included in this book - improve, refine and experiment Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate

Biscuit Cookie and Cracker Production

Biscuit  Cookie and Cracker Production
Author: Iain Davidson
Publsiher: Academic Press
Total Pages: 244
Release: 2018-07-10
ISBN 10: 0128155809
ISBN 13: 9780128155806
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Production Book Review:

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Woodhead Publishing
Total Pages: 77
Release: 1998-03
ISBN 10: 9781855732964
ISBN 13: 1855732963
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.

Biscuit Cracker and Cookie Recipes for the Food Industry

Biscuit  Cracker and Cookie Recipes for the Food Industry
Author: Duncan Manley
Publsiher: McGraw Hill Professional
Total Pages: 189
Release: 2001-02-12
ISBN 10: 9781855735439
ISBN 13: 1855735431
Language: EN, FR, DE, ES & NL

Biscuit Cracker and Cookie Recipes for the Food Industry Book Review:

Getting the basic formula correct is fundamental to product development and quality. This book provides a comprehensive collection of over 150 standard commercial biscuit recipes and provides the ideal companion to the third edition of Duncan Manleys Technology of biscuits, crackers and cookies. It is designed for the biscuit product developer as an aid in the task of creating and perfecting a biscuit product.

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Elsevier
Total Pages: 96
Release: 1998-03-10
ISBN 10: 1855736233
ISBN 13: 9781855736238
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Elsevier
Total Pages: 96
Release: 1998-03-10
ISBN 10: 1855736209
ISBN 13: 9781855736207
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Woodhead Publishing
Total Pages: 104
Release: 1998-03
ISBN 10: 9781855732940
ISBN 13: 1855732947
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.

Manley s Technology of Biscuits Crackers and Cookies

Manley   s Technology of Biscuits  Crackers and Cookies
Author: Duncan Manley
Publsiher: Elsevier
Total Pages: 632
Release: 2011-09-28
ISBN 10: 0857093649
ISBN 13: 9780857093646
Language: EN, FR, DE, ES & NL

Manley s Technology of Biscuits Crackers and Cookies Book Review:

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

Biscuit Baking Technology

Biscuit Baking Technology
Author: Iain Davidson
Publsiher: Academic Press
Total Pages: 348
Release: 2016-01-25
ISBN 10: 0128042125
ISBN 13: 9780128042120
Language: EN, FR, DE, ES & NL

Biscuit Baking Technology Book Review:

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Biscuit Cracker and Cookie Recipes for the Food Industry

Biscuit  Cracker  and Cookie Recipes for the Food Industry
Author: Duncan J R Manley
Publsiher: CRC Press
Total Pages: 189
Release: 2001-02-12
ISBN 10: 9780849312205
ISBN 13: 0849312205
Language: EN, FR, DE, ES & NL

Biscuit Cracker and Cookie Recipes for the Food Industry Book Review:

Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection of over 150 standard commercial biscuit recipes. It provides the ideal companion to the new edition of Duncan Manley's Technology of Biscuits, Crackers, and Cookies. With the thought process of planning, questioning, and understanding mechanisms often being too shallow in most development departments, the author provides stimuli for the cheapest and most effective part of development: the thinking, and planning. Biscuit, Cracker, and Cookie recipes for the Food Industry is designed for the biscuit product developer as an aid in the task of creating the perfect biscuit product.

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Elsevier
Total Pages: 80
Release: 1998-03-10
ISBN 10: 1855736217
ISBN 13: 9781855736214
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Biscuit Cookie and Cracker Manufacturing Manuals

Biscuit  Cookie and Cracker Manufacturing Manuals
Author: Duncan Manley
Publsiher: Woodhead Publishing
Total Pages: 66
Release: 1998-03
ISBN 10: 9781855732933
ISBN 13: 1855732939
Language: EN, FR, DE, ES & NL

Biscuit Cookie and Cracker Manufacturing Manuals Book Review:

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Gluten Free on a Shoestring

Gluten Free on a Shoestring
Author: Nicole Hunn
Publsiher: Da Capo Lifelong Books
Total Pages: 280
Release: 2011-02-22
ISBN 10: 0738214736
ISBN 13: 9780738214733
Language: EN, FR, DE, ES & NL

Gluten Free on a Shoestring Book Review:

Gluten-free cooking has never been this easy—or affordable! Tired of spending three times as much (or more) on gluten-free prepared foods? If you’re ready to slash the cost of your grocery bill, you’ve come to the right place. In Gluten-Free on a Shoestring, savvy mom Nicole Hunn shows how every gluten-free family can eat well without breaking the bank. Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets. Recipes include: Apple-Cinnamon Toaster Pastries • Focaccia • Spinach Dip • Ricotta Gnocchi • Chicken Pot Pie • Szechuan Meatballs • Tortilla Soup •Baked Eggplant Parmesan• Never-Fail White Sandwich Bread • Banana Cream Pie with Graham Cracker Crust • Blueberry Muffins • Cinnamon Rolls • Perfect Chocolate Birthday Cake With advice on the best values and where to find them, meal planning strategies, and pantry-stocking tips, Gluten-Free on a Shoestring is your essential guide. Never fall victim to the overpriced, pre-packaged gluten-free aisle again. Roll on by—happier, healthier, and wealthier.

BraveTart Iconic American Desserts

BraveTart  Iconic American Desserts
Author: Stella Parks
Publsiher: W. W. Norton & Company
Total Pages: 512
Release: 2017-08-15
ISBN 10: 0393634272
ISBN 13: 9780393634273
Language: EN, FR, DE, ES & NL

BraveTart Iconic American Desserts Book Review:

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Manley S Technology of Biscuits Crackers and Cookies

Manley S Technology of Biscuits  Crackers and Cookies
Author: Duncan Manley
Publsiher: Woodhead Publishing
Total Pages: 632
Release: 2017-11-13
ISBN 10: 9780081016374
ISBN 13: 0081016379
Language: EN, FR, DE, ES & NL

Manley S Technology of Biscuits Crackers and Cookies Book Review:

Manley s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its fieldCovers management issues such as HACCP, quality control, process control and product developmentDeals with the selection of raw materials and ingredients"

Once Upon a Chef the Cookbook

Once Upon a Chef  the Cookbook
Author: Jennifer Segal
Publsiher: Chronicle Books
Total Pages: 304
Release: 2018-04-24
ISBN 10: 1452156220
ISBN 13: 9781452156224
Language: EN, FR, DE, ES & NL

Once Upon a Chef the Cookbook Book Review:

A Washington Post bestselling cookbook Become the favorite family chef with 100 tested, perfected, and family approved recipes. The healthy cookbook for every meal of the day: Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease. • Helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. • Great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more. • Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs. Fans of Chrissy Teigen, Skinnytaste, Pioneer Woman, Oh She Glows, Magnolia Table, and Smitten Kitchen will love Once Upon a Chef, the Cookbook. With 100 tested, perfected, and family approved recipes with helpful tips and tricks to improve your cooking. • Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles • Simple soups, salads and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches • Entrées the whole family will love like Buttermilk Fried Chicken Tenders • Tasty treats for those casual get togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans • Go to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
Author: C J Doona
Publsiher: Elsevier
Total Pages: 560
Release: 2010-10-28
ISBN 10: 0857090712
ISBN 13: 9780857090713
Language: EN, FR, DE, ES & NL

Case Studies in Novel Food Processing Technologies Book Review:

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
Author: Sarah De Saeger
Publsiher: Elsevier
Total Pages: 456
Release: 2011-02-07
ISBN 10: 0857090976
ISBN 13: 9780857090973
Language: EN, FR, DE, ES & NL

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed Book Review:

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques. With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain. Focuses on the essentials of mycotoxin determination, covering sampling, sample preparation, clean-up and key determination techniques Documents quality assurance and official methods and performance criteria for determining mycotoxins in food and feed Explores the processes of determining mycotoxigenic fungi in food and feed including the identification of genes and gene clusters