SOUS VIDE AND COOK-CHILL PROCESSING FOR THE FOOD INDUSTRY. Sue Ghazala, ed. Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704 (800-638-8437; Web site: www.aspenpublishers.com). ISBN: 0-7514-0433-0. 1998. 341 pp. $118.

The title is misleading. Some chapters are out of context. Chapters are often redundant. The introductory “marketing” chapter is almost devoid of any data on the United States. Practitioners are compelled to plow through literally thousands of referenced sentences and paragraphs to ferret out the relevant data. This book is a loose compilation of peer-reviewed papers with hardly a nod to commercial experience; it is not a page turner.

Now that we have enumerated the deficiencies, let us “accentuate the positive.” Not a jewel, but an uncut gemstone. The author’s effort is a must-read and must-reference for every professional involved or interested in minimally processed prepared foods. It is not a dust collector to sit proudly on a book shelf, but a volume that should be read carefully and marked for the cogent elements, for there is no other even remotely approaching it.

With the dramatic growth of Refrigerated Processed Foods of Extended Durability (REPFED), as some of the authors designate them, and the enigmas of microbiological safety surrounding them, students, researchers, and commercial managers must understand and apply sound principles and their complexities. This book is the long-hoped-for definite organization of all the world’s academic knowledge laced with a sprinkling of some actual commercial experience. (Why is it taught in too many universities that only they know all?)

The book is worth acquiring for the chapter on hurdle or combined technology alone. This chapter is flanked by two different-source, shorter chapters on the same topic, and one outlining the microbiological hazards associated with REPFED or Minimally Processed Refrigerated (MPR) foods.

If the author has time after what was obviously a remarkable effort, she should invest in preparing a “popularized” version for the industry, media, and regulatory professionals—the content is so rich in the knowledge of this emergent great discipline that it warrants much wider distribution than this version will probably receive—and next time, upgrade the title to fit the subject.

Aaron L. Brody, IFT Fellow, Managing Director, Rubbright•Brody, Inc., Duluth, Ga.

BOOKS RECEIVED
The Almanac of the Canning, Freezing, Preserving Industries, 82nd ed.
Edward E. Judge & Sons, Inc., Publishers, P.O. Box 866, Westminster, MD 21158 (call Daniel P. Judge at 800-729-5517 or 410-876-2052; fax 410-848-2034; E-mail: [email protected]). ISBN: 1-880821-19-2. 1999. 822 pp. $71 U.S.; $81 Canada/Mexico; $95 elsewhere.

Asian Foods: Science & Technology. Catharina Y.W. Ang, KeShun Liu, and Yao-Wen Huang, eds. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (800-233-9936; 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-736-9. 1999. 541 pp. $99.95.

Chromatography in Food Science and Technology. Tibor Cserháti and Esther Forgács. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (800-233-9936; 717-291-5609; fax 717-295-4538; E-mail: [email protected]m). ISBN: 1-56676-749-0. 1999. 552 pp. $189.95.

The Dictionary of Flavors and General Guide for Those Training in the Art and Science of Flavor Chemistry. Dolf A. De Rovira Sr. Food and Nutrition Press, Inc., 6527 Main St., P.O. Box 374, Trumbull, CT 06611 (203-261-8587; fax 203-261-9724; E-mail: [email protected]). ISBN: 0-917678-47-8. 1999. 548 pp. $115.

Food for Health in the Pacific Rim: 3rd International Conference of Food Science and Technology. John R. Whitaker, Norman F. Haard, Charles F. Shoemaker, and R. Paul Singh, eds. Food and Nutrition Press, Inc., 6527 Main St., P.O. Box 374, Trumbull, CT 06611 (203-261-8587; fax 203-261-9724; E-mail: [email protected]). ISBN: 0-917678-46-X. 1999. 610 pp. $140.

Food Industry Guide to Good Manufacturing Practice. New Zealand Institute of Food Science and Technology. Order from NZIFST, P.O. Box 44 264, Pt. Chevalier, Auckland, New Zealand (fax +64-9-846-7034). 1999. 152 pp. US$50.

Food Product Design: A Computer-Aided Statistical Approach. Ruguo Hu. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (800-233-9936; 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-743-1. 1999. 225 pp. $149.95.

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Dimitrios Boskou and Ibrahim Elmadfa, eds. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (800-233-9936; 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-786-5. 1999. 276 pp. $124.95.

Handbook of Citrus By-Products and Processing Technology. Robert J. Braddock. John Wiley & Sons, Inc., 605 Third Ave., New York, NY 10158 (212-850-6569 or 1-800-Call Wiley). ISBN: 0-471-190241. 1999. 211 pp. $89.95.

Minerals: Nutrition and Metabolism. Donald Oberleas, Barbara F. Harland, and Dennis J. Bobilya. Vantage Press, Inc., 516 West 34th St., New York, NY 10001. ISBN: 0-533-13086-7. 1999. 244 pp. softcover. No price given.

Safety Evaluation of Certain Food Additives (WHO Food Additives Series 42). Prepared by the 51st Meeting of the Joint FAO/WHO Expert Committee on Food Additives. Int’l. Programme on Chemical Safety, World Health Organization, Marketing and Dissemination, 1211 Geneva 27, Switzerland. ISBN: 92-4-166042-2. Softcover. Order No. 1270042. 1999. 490 pp. US$81; Sw.fr. 90.

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