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:
Micro-algal Biotechnology. Edited by Michael A. Borowitzka and Lesley J. Borowitzka.
Advances in Cereal Science and Technology, Volume IX . Edited by Yeshajaha Pomeranz.
Sucrose . Edited by Gaston Vettorazzi & Ian Macdonald.
Preconcentration and Drying of Food Materials . By S. Bruin.
Low-calorie Products . Edited by G. G. Birch & M. G. Lindley.
Food Preservation by Moisture Control . Edited by C. C. Seow.
Nutrient Interactions . IFT Basic Symposium Series. Edited by C. E. Bodwell & J. W. Erdman Jr. Marcel Dekker Inc.
Meat Science, Milk Science & Technology . (World Animal Science, B3). Edited by H. R. Cross and A. J. Overby.
Single Cell Oil . Edited by R.S. Moreton.
Progress in Industrial Microbiology 25: Computers in fermentation technology . Edited by M. E. Bushell.
Trace Minerals in Foods (Food Science & Technology Series/28) . Edited by Kenneth T. Smith.
Adulteration of Fruit Juice Beverages . Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes.     

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 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 review in this Article
Food Extrusion Science and Technology. Edited by J.L. Kokini, Chi-Tang Ho & M.V. Karwe.
Food Labelling Data for Manufacturers. Prepared by the Royal Society of Chemistry and the Ministry of Agriculture, Fisheries and Food.
Fatty Acids in Foods and Their Health Impications. Edited by Ching-Kuang Chow.
Dairy Science and Technology Handbook. Edited by Y.H. Hui.
Technology of Reduced-Additive Foods. Edited by J. Smith.
Rice Process Technology. By S. Bandyopadhyay & N.C. Roy.
Exploitation of Microorganisms. Edited by D. Gareth Jones.
Antimicrobials in Foods, 2nd edition. Edited by P. Michael Davidson & Alfred Larry Branen.
Lactic Acid Bacteria. Edited by Seppo Salminen & Atte von Wright.
Safeguarding Food Quality. Edited by H. Sommer, B. Petersen & P.V. Wittke.
Food Poisoning and Food Hygiene, 6th edition. Betty C. Hobbs & Diane Roberts.
Mil and Dairy Products. Edited by Ionel Rosenthal.
Biotechnological Innovations in Food Processing. Edited by Open Universiteit, Netherlands & Thames Polytechnic.
Flexible Food Packaging Questions and Answers. Edited by Arthur Hirsch.
Feeding and the texture of Food. Edited by J.F.V. Vincent & P.J Lillford.
Encyclopaedia of Food Science and Technology (4 volumes). Edited by Y.H. Hui.
Human Nutrition A Continuing Debate. Edited by M. Eastwood, C. Edwards & D. Parry.     

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 Reviewed in this Article:
Healthy Eating . By Isabel Skypala.
Food Protection Technology. Edited by C. W. Felix.
Food Engineering Data Handbook. By G. D. Hayes.
Manual of Pesticide Residue Analysis , Volume 1.
Toxicological Evaluation of Certain Food Additives , Volume 22.
Interaction of the Chemical Senses with Nutrition. Edited by M. R. Kare and J. G. Brand.     

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 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:
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received     

BOOK REVIEWS

Book reviewed in this article
Crc Handbook Of Lethality Guides For Low Acid Canned Foods. C.R. Stumbo, K.S. Purohit, T.V. Ramalerishnan, D.A. Evans and F.J. Francis CRC Press
The Role Of Food Product Development In Implementing Dietary Guidelines. Edited by G.E. Livingston, R.J. Moshy, and C.M. Chang.
Review Of Meat Microbiology. Edited By M.H. Brown
Food Engineering And Dairy Technology, By H.G. Kessler.     

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 Reviewed in this Article:
In Vitro Methods in Toxicology . Edited by C.K. Atterwill and C.E. Steele
Pigments in Fruits. By Jeana Gross
Seafood Quality Determination. Edited by D. E. Kramer and J. Liston
The Alveograph Handbook. By Hamed Faridi and Vladimir F. Rasper
Microorganisms in Foods 2. Sampling for Microbiological Analysis
Trace Elements in Human and Animal Nutrition, Volume 1. 5th edn. Edited by Walter Mertz. San Diego
Food Biochemistry and Nutritional Value. By David S. Robinson
Near lnfra-red Technology in the Agricultural and Food Industries. Edited by P. L. Williams     

Book reviews

Book reviews in this Articles:
Food flavours: Part C. The Flavour of Fruits Edited by I. D. Morton & A. J. MacLeod.
Animal Welfare and the Law. Edited by D. E. Blackman, P. N. Humphreys & P. Todd.
Batters and Breadings in Food Processing. Edited by K. Kulp & R. Loewe. St Paul
Process Engineering in the Food Industry. Edited by R. W. Field & J. A. Howell.
Engineered Seafood Including Surimi. Edited by R. E. Martin & R. L. Collette.
Freeze-drying for the Food Industries. Edited by J. N. Dalgleish.
Meat and Health Advances in Meat Research, vol. 6. Edited by A. M. Pearson & T. R. Dutson     

Book reviews

Books review in this article:
Food Biotechnology: Techniques and Applications. By Gauri S. Mittal
Sanitation in Food Processing, 2nd edition. By John A. Trailer
Cane Sugar Handbook, 12th edition. By James C.P. Chen & Chung-Chi Chou
Bioprocess Production of Flavor, Fragrance, and Color Ingredients. Edited by Alan Gabelman
Protein Functionality in Food Systems. Edited by Navam S. Hettiarachchy and Gregory R. Ziegler
Fermented Beverage Production. Edited by A.G.H. Lee and J.R. Piggott
Food Safety 1994. Edited by M.E. Doyle et al.
Structure-Function Properties of Food Proteins. Edited by Lance G. Phillips, Dana M. Whitehead and John Kinsella
Cell Adhesion: Fundamentals and Biotechnological Applications. Edited by Martin A. Hjortso and Joseph W. Roos
Handbook of Brewing. Edited by William A. Hardwick     

Book Reviews

Book Reviews in this article.
Toxic Constituents of Plant Foodstuffs. Second Edition edited by I. E. Liener.
Methods For Analysis of Musts and Wines. M. A. Amerine and C. S. Ough, John Wiley & Sons, Inc., Somerset.
The Carbohydrates. Vol. IB. Edited by Ward Pigman and Derek Horton.
Membrane Structure and Function. Vol. 1. Edited by E. E. Bittar.
Immobilized Enzymes. An Introduction and Applications in Biotechnology. Michael D. Trevan.
Enzymes and Food Processing. Edited by G. G. Birch, N. Blakebrough and K. J. Parker.
Fish and Krill Protein Processing Technology. Taneko Suzuki.
Water Activity: Influences on Food Quality. Edited by Louis B. Rockland and George F. Stewart.
Food Packaging Materials—Aspects of Analysis and Migration of Contaminants. N. T. Crosby.
Experimental Food Chemistry. N. I. Mondy.     

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

Book review in this Article
U.S. Nutrition Policies in the Seventies. Ed. by J ean M ayer .
World Review of Nutrition and Dietetics. Vol. 16: Food Nutrition and Health. Ed. by M. R echcigl J r .
Proteins in Human Food. Ed. by J. W. G. P orter and B. A. R olls .
Laboratory Techniques in Food Analysis. By D. P earson .
Artificial Meat: Textured Foods and Allied Products. By M. G utcho .
An Introduction to Food Rheology. By H. G. M uller .
Waste Disposal Control in the Fruit and Vegetable Industry. By H. R. J ones .     

Book reviews

Quality Factors of Fruits and Vegetables . Edited by J. J. Jen
Food Colloids . Edited by R. D. Bee, P. Richmond & J. Mingins
YEAST: Biotechnology and Biocatalysis, vol. 5, Bioprocess Technology , edited by W. Courtney McGregor
Membrane Applications and Research in Food Processing . Edited by C. M. Hohr, D. E. Engelgau, S. A. Leeper & B. L. Charboneau
Lost Crops of the Incas . Edited by H. Popenoe, S. R. King, J. Leon, L. S. Kalinowski, N. D. Vietmeyer
A Colour Atlas of Meat Inspection . Edited by J. Infante Gil & J. Costa Durao
Chemical Changes During Food Processing, vol. 21. Edited by J. Davidek, J. Velisey & J. Pokorny