Book Reviews

Book reviewed in this article:
Protein Tailoring for Food and Medical Uses , Edited by R.E. Feeney and J.R. Whitaker
Oats: Chemistry and Technology , Edited by Francis H. Webster
Interaction of the Chemical Senses with Nutrition , Edited by M.R. Kare and J.G. Brand
Food Irradiation , by Walter M. Urbain.
Citrus Fruits and Their Products , by S.V. Ting and R.L. Rouseff
Biochemistry of Plant Cell Walls —Society for Experimental Biology Seminar, Series 28 , Edited by C.T. Brett and J.R. Hillman
Fundamentals of Dough Rheology , Edited by H. Faridi and J.M. Faubion     

Book reviews

Economics of Food Processing in the United States. Edited by C. O. McCorkle
Plenty and Want. By J. Burnett
Biscuits, Cookies and Crackers, vol. 2. The biscuit making process. By N. Almond
Process Engineering in the Food Industry: Developments and Opportunities . Edited by R. W. Field & J. A. Howell
Principles and Practice of Chromatography. Ellis Horwood series in Analytical Chemistry. By B. Ravindranath
Wheat: Chemistry and Technology, vols. 1 and 2. Edited by Y. Pomeranz
Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. By R. B. H. Wills, W. B. McGlasson, D. Graham
Micronutrients in milk and milk based food products. Edited by E. Rennar
International Food Regulation Handbook—Policy, Science and Law. Edited by R. D. Middlekauff & P. Shubik
Developments in Food Preservation, vol. 5. Edited by S. Thorne
Essential Food Hygiene. By R. J. Donaldson
Dichlorvos: The WHO Environmental Health Criteria Series No. 79
Evaluation of Certain Food Additives and Contaminants. World Health Organization Technical Report Series 776
Cypermethrin: The WHO Environmental Health Criteria Series No. 82.
DDT and its Derivatives: The WHO Environmental Health Criteria Series No. 83.
2,4-Dichlorophenoxyacetic Acid (2,4-D): The WHO Environmental Health Criteria Series No. 84
Lead: The WHO Environmental Health Criteria Series No. 85
Mercury: The WHO Environmental Health Criteria Series No. 85.     

BOOK REVIEWS

Book Reviews in this article.
Developments in Meat Science - 1. Edited by Ralston Lawrie.
Developments in Food Carbohydrate - 2. Edited by C. K. Lee.
Dietary Fibers: Chemistry and Nutrition. Edited by G. E. Inglett and S. Ingemar Falkehag.
Food and Health: Science and Technology. Edited by G. G. Birch and K. J. Parker.
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds. by N. A. M. Eskin.     

Book reviews

Book Reviewed in this Article:
Changing Food Technology. Edited by Manfred Kroger and Ralph Shapiro
Coffee, Volume 5, Related Beverages. Edited by R. J. Clarke and R. Macrae
Computer Control in the Process Industries. By Brian Roffel and Patrick Chin
Developments in Food Preservation, Volume 4. Edited by S. Thorne
Development in Food Proteins, Volume 5. Edited by B. J. F. Hudson
Energy in Food Processing, Volume 1, Edited by R. P. Singh. Amsterdam
Food Structure and Behaviour. Edited by J. M. V. Blanshard and P. Lillford
Food Toxicology. Part A, Principles and Concepts; Part B, Contaminants and Additives (Food Science and Technology Series/26). By Jose M. Concon
Modern Carbohydrate Chemistry. By Roger Binkley. New York: Marcel Dekker
Phage Ecology. Edited by S. M. Goyal, C. P. Gerba and G. Bitton
Polymers as Materials for Packaging. By J. Stepek, V. Duchacek, D. Cyrda, J. Horacek and M. Sipek
Postharvest Physiology of Vegetables. Edited by J. Weichmann
Quantity Food Sanitation. Edited by Karla Longree and Gertrude Armbruster
Regulating Pesticides in Food: The Delaney Paradox. By the Committee on Scientific and Regulatory Issues     

Book reviews

Book review in this Article
Toxic Substances in Crop Plants. Edited by J.P.F. D'Mello, C.M. Duffus, and J.H. Duffus
Foods Colloids and Polymers: Stability and Mechanical Properties. Edited by E. Dickinson & P. Walstra
Food Irradiation: A Guidebook. By Morton Satin. Basel
Dictionary of Food Microbiology. By Hanns K. Frank. Basel
Capillary Electrophoresis Technology. Edited by Norberto A. Guzman. (Chromatographic Science Series 64.). New York: Marcel Dekker. 1993. Pp. 880. ISBN 0 8247 9042 1. US 165.00.
High Performance Liquid Chromatography in Food Control and Research. Edited by Reinhard Matissek and Reiner Wittkowski. Basel: Technomic. 1993. Pp. 384. ISBN 0 87762 999 4 (soft cover). SFr. 143.-.
Rice Science and Technology. Edited by Wayne E. Marshall & James I. Wadsworth. New York: Marcel Dekker. 1993. Pp. x + 470. ISBN 0 8247 8887 7. US 150.00.
Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. 2nd Edition. By B.G. Osborne
Aseptic Processing of Foods. Edited by H. Reuter. Basel: Technomic. 1993. Pp. 313. ISBN 1 56676 058 5 (soft cover). Sw. fr. 135.-.
Food Legislation of the UK: A Concise Guide
Butterworths Food Law. By A.A. Painter. London: Butterworths. 1992. Pp. xxxvi + 265. ISBN 0 406 00642 3. 37.50.     

Book reviews

Book review in this Article
The Packaging User's Handbook . Edited by F.A. Paine.
The Potatoes of South America: Bolivia . Edited by C.M. Ochoa, translated by D. Ugent. Cambridge.
Handbook of World Food Legumes , Vols I; II; and III. Edited by D.K. Salunkhe & S.S. Kadam.
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages . Edited by D. Hicks.
Enzymes in Industry Production and Applications . Edited by Wolfgang Gerhartz.
Omega-3 Fatty Acids in Health and Disease . Edited by R.S. Lees & M. Karel.
Food Technology in the Year 2000 . Edited by S. Lindroth & S.S.I. Ryynanen.
Fundamentals of Food Process Engineering , 2nd edn. Edited by R.T. Toledo.
Food Additive User's Handbook . Edited by J. Smith.
Automation in the Food Industry . Edited by C.A. Moore.
Milk Fat: Production, Technology and Utilization . Edited by K.K. Rajah & K.J. Burgess.     

Book reviews

Immunoassays for Veterinary and Food Analysis—1. Edited by B. A. Morris, M. N. Clifford & R. Jackman
Dictionary of Food and Nutrition By J. Adrian, G. Legrand & R. Frangne
Vegetable Breeding, vols. 1–3. Florida: By Kalloo. CRC Press, 1988
Food Toxicology. A Perspective on the Relative Risks . Edited by S. L. Taylor & R. A. Scanlan
Chitin and Chitosan—Sources, Chemistry, Biochemistry, Physical Properties and Applications . Edited by G. Skjak-Braek, T. Anthonsen
Chemical Senses, vol. 1. Receptor events and transduction in taste and olfaction. Edited by J. G. Brand, J. H. Teeter, R. H. Cagan & M. R. Kare
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products . By G. Hoffman
Rapid Assessment of Community Nutrition Problems – A Case Study of Parbhani, India . By P. Kashyap & R. H. Young
Water and Food Quality, Edited by T. M. Hardman
The Science and Technology of Whiskies, Edited by J. R. Piggott, R. Sharp & R. E. B. Duncan
Rancidity in Foods, 2nd edn. Edited by J. C. Allen & R. J. Hamilton
Safety of Irradiated Foods, By J. F. Diehl     

Book reviews

Book Reviewed in this Article:
Umami: A Basic Taste. Edited by Y. Kawamura and M. R. Kare
An Introduction to Tropical Food Science . By H. G. Muller.
Food Legislative System of the UK . By S. J. Fallows.
Fish Smoking and Drying: The Effect of Smoking and Drying on the Nutritional Properties of Fish . Edited by J. R.
Fatty Acids in Industry . Edited by R. W. Johnson and E. Fritz.
Handbook on Anaerobic Fermentations . Edited by Larry E. Erickson and Daniel Yee-Chak Fung.
Crystallization and Polymorphism of Fats and Fatty Acids . Edited by Nissin Garti and Kiyotaka Sato.
Zinc in Human Biology Edited by C. F. Mills.
Food Irradiation . By WHO/FAO.     

BOOK REVIEWS

Book reviewed in this article:
Glucose Syrups: Science and Technology , Edited by S. Z. Dziedzic and M. W. Kearsley.
Starch Conversion Technology . Edited by G. M. A. van Beynum and J. A. Roels.
Analysis of Food Carbohydrate . Edited by G. G. Birch.
Developments in Dairy Chemistry-2 , Lipids. Edited by P. F. Fox.
New Frontiers in Food Microstructure . Edited by D. B. Bechtel.
Methods for the Determination of Vitamins in Food . G. Brubacher, W. Muller-Mulot and D. A. T. Southgate, Eds.     

BOOK REVIEWS

Book Reviewed in This Article:
Applications of Mass Spectrometry in Food Science . Edited by J. Gilbert
Recent Advances in Chemistry and Technology of Fats and Oils . Edited by R. J. Hamilton and A. Bhati
Handbook of Industrial Drying . A. S. Majumdar
Food Structure and Behaviour . J. M. V. Blanshard and P. Lillford
Extrusion Technology for the Food Industry . C. O'Connor     

Book Reviews

Book reviewed in this article:
Developments in Food Preservation , Vol. 3. Edited by S. Thorne
Microbiology of Fermented Foods , Vols. 1 and 2. Edited by B.J.B. Wood
New Protein Foods. Volume 5. Seed Storage Proteins. Edited by Aaron M. Altschul and Harold L. Wilcke
Enzymes and Their Role in Cereal Technology. Edited by James E. Kruger, David Lineback and Clyde E. Stauffer
Food Biotechnology. Edited by Dietrich Knorr
Biogenerations of Aromas. Edited by T.H. Parliment and R. Croteau
Separation, Recovery and Purification in Biotechnology: Recent Advances and Mathematical Modeling. Edited by J.A. Asenjo and J. Hong
Developments in Food Science: Fat Science 1983, Parts A and B. Edited by Dr. J. Hollo.
Automation of Unsaturated Lipids , Edited by H.W.-S. Chan.
Enzymic Hydrolysis of Food Proteins , by Jens Adler-Nissen     

Book reviews

Book reviewed in this articles.
Foodborne Diseases . Edited by D.O. Cliver.
Food Irradiation and the Chemist . Edited by D.E. Johnston & M.H. Stevenson.
Vegetable Processing . Edited by D. Arthey & C. Dennis.
Experimental Food Science . 3rd edn. Edited by M.P. Penfield & A.M. Campbell.
The Food Revolution . Edited by T. Saunders & P. Bazalgette.
Processing and Packaging of Heat Preserved Foods . Edited by J.A.G. Rees & J. Bettison.     

Book reviews

Book Reveiwed in this article:
Controlling Dietary Fiber in Food Products . Leon Prosky & Jonathan Devries. Chapman and Hall.
Chemical Senses Volume 4 Appetite and Nutrition . Edited M.I. Friedman, M.G. Tordoff and M.R. Kare.
Data Sourcebook for Food Scientists and Technologists . Edited by Y.H. Hui.
Modern Food Microbiology . Edited by James M. Jay. Chapman & Hall.
Pearson's Composition and Analysis of Foods . Edited by R.S. Kirk and R. Sawyer.
Biotechnology and Nutrition . Edited by D.D. Bills and Shain-dow Kung.
The Chemistry and Technology of Pectin . Edited by R.H. Walter.
Free Radicals and Food Additives . Edited by O.I. Aruoma and B. Halliwell.
The Chemistry and Technology of Cereals as Food and Feed . second edition. Edited by S.A. Matz.     

Book reviews

Book Reviewed in this Article:
Perinatal Nutrition. Edited by B. S. Lindblad.
Durum Chemistry and Technology . Edited by G. Fabriani and Claudia Lintas.
Tropical Fruit Processing . Edited by J. Jagtiani, H. T. Chan, Jr. and W. S. Sakai.
Ion-exchange Chromatography of Proteins. By S. Yamamoto, K. Nakanighi & R. Matsumo.
L'Industrie Alimentaire Halieutique. Vol. 3, Parts 1 and 2. By M. Sainclivier.
Designing Foods: Animal Product Option in the Market Place.
Irradiation of Dry Food Ingredients. By F. Farkas.
Food Structure: Its Creation and Evaluation . Edited by J. R. Mitchell and J. M. V. Blanshard.     

Book Review

Book Reviews in this article.
A Practical Guide to Enzymology , Clarence H. Suelter.
Rice: Chemistry and Technology , 2nd edition, Edited by B.O. Juliano.
Fungi and Food Spilage , Edited by John I. Pitt and Alisa D. Hocking.
Gums and Stabilizers for the Food Industry 3 , Edited by G.O. Phillips, D.J. Wedlock and P.A. Williams.
Developments in Meat Science - 3 , Edited by Ralston Lawrie.
Biochemical Identification of Meat Species. , Edited by R.L.S. Patterson.
COFFEE: Volume 1 - Chemistry , Edited by R.J. Clarke and R. Macrae.
Handbook of Food and Beverage Stability , Edited by George Charalambous.
The Shelf Life of Foods and Beverages , Edited by George Charalambous.
Role of Chemistry in the Quality of Processed Food , Edited by Owen R. Fennema, Wei Hsien Chang and Cheng-Yi Lii.
Analysis of Oils and Fats , Edited by R.J. Hamilton and J.B. Rossell.
Methods in Enzymology, Vitamins and Coenzymes, Volume 122, Part G, 456 pp. and Methods in Enzymology, Vitamins and Coenzymes, Volume 123, Part H. 476 pp. Edited by F. Chytil and D.B. McCormick.
Methods in Enzymology . Volume 118, Plant Molecular Biology, Edited by Arthur Weissbach and Herbert Weissbach.
The Polysaccharides , Vol. 3, Edited by Gerald O. Aspinall.
Functional Properties of Food Macromolecules , Edited by J.R. Mitchell and D.A. Ledward.     

Book reviews

Book reviews in this Articles:
Potato Science and Technology. Edited by G. Lisinska & W. Leszczynski.
Developments in Dairy Chemistry., vol. 4. Edited by P. F. Fox.
Bacillus subtilis: Molecular Biology and Industrial Applications. Edited by B. Maruo & H. Yoshikawa.
Biotechnology Challenges for the Flavor and Food Industry. Edited by R. C. Lindsay & B. J. Willis.
Chemical Senses, vol. 2, Irritation. Edited by B. G. Green, J. R. Mason & M. R. Kare.
Yeast Technology. Edited by J. F. T. Spencer & D. M. Spencer.
Breakfast Cereals and How They Are Made. Edited by R. B. Fast & E. F. Caldwell. St. Paul, MN: American Association of Cereal Chemists
Studies of the Magnitude and Nature of Pesticide Residues in Stored Products Using Radiotracer Techniques. Edited by IAEA Vienna.     

Book Reviews

Book Reviewed in this Article:
Food Carbohydrates . Ed. by David R. Lineback and George E. Inglett.
Developments in Dairy Chemistry , Vol. 1. Ed. by P. F. Fox.
Advanced Sugar Chemistry: Principles of Sugar Stereochemistry . By Robert S. Shallenberger.
Energy Management in Foodservice . By Nan and Kenneth Unklesbay.
Food Service Sanitation Handbook . By Gerald and Nancy E. Cohen.
Brown Sugar and Heatth . By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby.
Dietary Fibre . Ed. by G. G. Birch and K. J. Parker.
Recent Advances in Food Irradiation . Ed. by P. S. Elias and A. J. Cohen.
Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant.
Developments in Food Proteins , Vol. 2. Ed. by B. J. F. Hudson.
Food Texture and Viscosity: Concept and Measurement . By M. C. Bourne.
Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin.     

BOOK REVIEWS

Book reviewed in this article:
ADULTERATION OF FRUIT JUICE BEVERAGES . (Food Science and Technology Series/30). Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes.
AN INTRODUCTION TO TROPICAL FOOD SCIENCE . H. G. Muller     

Book reviews

Book Reviewed in this Article:
Principles of Cereal Science and Technology. By R. Carl Hoseney.
Solar Dryers: Their Role in Post-Harvest Processing. By B. Brenndorfer, L. Kennedy, C. O. Oswin Bateman, D. S. Trim, G. C. Mrema and C. Wereko-Brobby.
A Colour Atlas of Food Quality Control. By Jane P. Sutherland, Alan H. Varnam and M. G. Evans.
Food, Nutrition, and the Young Child, 2nd edition. By Jeannette B. Endres and Robert E. Rockwell.
Electromagnetic Radiation Properties of Foods and Agricultural Products. By Nuri N. Mohsenin.
Engineering and Food. Edited by Brian McKenna. Volume 1. Engineering Sciences in the Food Industry. Volume 2. Processing Applications.
Vitamin Deficiency in the Elderly: Prevalence, Clinical Significance and Effects on Brain Function. Edited by J. R. Kemm and R. J. Ansell.
Developments in Food Proteins—4. Edited by B. J. F. Hudson.
Citrus Fruits and Their Products: Analysis and Technology. By S. V. Ting and Russell L. Rouseff.
Advances in Food Research, Volume 30.
Chemistry and Physics of Baking. Edited by J. M. V. Blanshard, P. J. Frazier and T. Galliard.     

BOOK REVIEWS

Books Reviewed in this Article:
Decelopments in Food Proteins 1. , Edited by B.J.F. Hudson. Applied Science Publishers, London and New Jersey. 1982 $70.00.
Modification of Proteins, Food, Nutritional, and Pharmacological Aspects . Edited by Robert E. Feeney and John R. Whitaker. American Chemical Society, Washington, 1982. $54.95.
Decelopments in Food Carboydrate-3 . Edited by C.K. Lee and M.G. Lindley. Applied Science Publishers, Ltd., 22 Rippleside Commercial Estate, Ripple Road, Barking Essex 1G11 OSA, England. 217 pp. 1982. $52.00.