FOOD ANALYSIS, 2nd ed. S. Suzanne Nielsen, ed. Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704 (800-638-8437;Web site: www.aspenpub.com). ISBN: 0-8342-1203-X. 1998. 630 pp. $69.00

The second edition of Food Analysis is particularly useful for teaching undergraduate food analysis. Its organization provides a thorough survey of analysis techniques and their applications, and allows one to find information easily. Regulatory aspects of analysis (e.g., agencies, labeling), sampling considerations (sampling plans, sample preparation), mechanization (robotics), and data handling are reviewed in the first several chapters. While these sections are brief, they provide a good review of important concepts and provide references and Web site addresses to obtain further information.

The following 14–18 chapters cover food components and characteristics, and how they are measured. Standard methods and alternatives are outlined in enough detail to explain general theories and differences among methods. Mechanistic and practical aspects are presented, assisting the analyst to know how to make choices when deciding among several available methods.

The basic principles of spectral, chromatographic, enzyme, immunoassay, and physical analysis methods are presented in enough detail to understand how they detect factors that affect reliability and applications in food systems. Methods which focus on the physical aspects of food (texture, thermal analysis, and color) have been added since the first edition, making this a more complete treatise. In general, information throughout the text has been updated since the first edition.

The continuity and consistency between chapters makes this book clear and easy to follow. Important terms are highlighted. Each chapter provides questions and/or problems for review, and references are recent and relevant. Figures are well chosen to illustrate present concepts, and a complete index simplifies finding information.

Overall, this is an excellent introductory food analysis textbook. I recommend it for instruction, or as a reference manual for analysts in the food industry.

Leslie C. Plhak, Assistant Professor, Dept. of Food Science, Univ. of Wisconsin, Madison

BOOKS RECEIVED
Animal By-Product Processing & Utilization
. H.W. Ockerman and C.L. Hansen. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (call 800-233-9936 or 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-777-6. 2000. 523 pp. No price given.

Developing New Food Products for a Changing Marketplace. Aaron L. Brody and John B. Lord, eds. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (call 800-233-9936 or 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-778-4. 2000. 496 pp. $79.95.

Encyclopedia of Food Microbiology (Vols. 1, 2 & 3). Richard K. Robinson, Carl A. Batt, and Pradip D. Patel, eds. Academic Press, 525 B Street, Suite 1900, San Diego, CA 92101-4495 (Web site: www.apnet.com). ISBN: 0-12-227070-3. 2,372 pp. in three volumes. 2000. No price given.

Extruders in Food Applications. Mian N. Riaz, ed. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (call 800-233-9936 or 717-291-5609; fax 717-295-4538; E-mail: [email protected]com). ISBN: 1-56676-779-2. 2000. 223 pp. No price given.

Food and Beverage Market Place 1999/2000—Suppliers Edition. Grey House Publishing, Pocket Knife Square, Lakeville, CT 06039 (call 860-435-0868; fax 860-435-3004; E-mail: [email protected]). ISBN: 1-891482-70-X (softcover); 1-891482-71-8 (hardcover). 1999. 877 pp. $79.95 (softcover).

Handbook of Dairy Foods and Nutrition, 2nd ed. Gregory D. Miller, Judith K. Jarvis, and Lois D. McBean. CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431-9868 (call 800-272-7737 or 561-994-0555; fax 800-374-3401 or 561-998-9114; E-mail: [email protected]; Web site: www.crcpress.com). ISBN: 0-8493-8731-0. 2000. 350 pp. $89.95.

Microbial Foodborne Diseases: Mechanisms of Pathogenesis and Toxin Synthesis. Jeffrey W. Cary, John E. Linz, and Deepak Bhatnagar, eds. Technomic Publishing Co., Inc., P.O. Box 3535, 851 New Holland Ave., Lancaster, PA 17604-9961 (call 800-233-9936 or 717-291-5609; fax 717-295-4538; E-mail: [email protected]). ISBN: 1-56676-787-3. 2000. 550 pp. No price given.

Tastes & Aromas: The Chemical Senses in Science and Industry. Graham A. Bell and Annesley J. Watson, eds. University of New South Wales Press Ltd., Sydney NSW 2052, Australia (phone +61-2-9664-0900; fax +61-2-9664-5420). ISBN: 0-86840-769-0. 1999. 256 pp. RRP $59.95.