BOOKS

FOOD TEXTURE AND VISCOSITY: CONCEPT AND MEASUREMENT. 2nd ed. Malcolm C. Bourne. Academic Press, 525 B St., Suite 1900, San Diego, CA 92101-4495. ISBN 0-12-119062-5. 2002. 427 pp. No price given.

In his book, The New Science of Strong Materials, Professor J.E. Gordon remarks on the conflict between proponents of new ideas and “practical men.” I suspect from this new edition of Food Texture and Viscosity that Professor Bourne’s practical side prevailed in a conflict with his conceptual side. Unfortunately, this pragmatism prevents the new edition from being the authoritative text on food texture that the first edition was.

Two relatively short chapters introduce food texture and why it is so very important to humanity. As with all of the book, these chapters are clearly written, and provide a stimulating introduction to a complex subject. A new chapter, Physics and Texture, is created from fundamentals dispersed throughout the first edition. However, some significant factors influencing food texture are dealt with cursorilly, perhaps reflecting the author’s suspicion that fundamental materials’ concepts are “of little use for most foods.”

The bulk of the book (over one-third) explains the principles and practices of objective texture measurement. Although his rationalization of the various instruments used to measure texture is readily communicated, it is disappointing that principles have not been developed to the extent that updated descriptions of measurement methods have.

As with all chapters, the chapter on Viscosity Measurements is subdivided into numerous sections, permitting a reader seeking specific information to locate it readily. A new section on paddle viscometry is added, but development of concepts associated with this technique is left to others.

The chapter on Sensory Methods is updated, with correlations between instrument and sensory assessment developed into a new chapter, justified by his conviction that although instrumental measurements of texture may be easier, they are not actually texture measurements.

In conclusion, if you work on food texture and do not have the first edition, then do buy this book! However . . .

Martin G. Scanlon, Professor, Food Technology, Dept. of Food Science University of Manitoba, Winnipeg, Canada

BOOKS RECEIVED
Fermented Beverage Production, 2nd Ed. Andrew G.H. Lea and John R. Piggot, eds. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-306-47706-8. 2003. 423 pp.

Food Analysis, 3rd Ed. S. Suzanne Nielsen, ed. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-8342-1203-X. 2003. 557 pp. $83.00.

Food Analysis Laboratory Manual. S. Suzanne Nielsen, ed. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-306-47496-4. 2003. 142 pp. $55.00.

Food Labeling Compliance Review, 3rd Ed. James L. Summers. Iowa State Press, 2121 S. State Ave., Ames, IA 50014-8300. Call 800-862-6657 or fax 515-292-3348. ISBN: 0-8138-0016-1. 2003. 277 pp. $169.99.

Food Preservatives, 2nd Ed. N.J. Russell and G.W. Gould. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-306-47736-X. 2003. 380 pp.

Food Process Design. Zacharias B. Maroulis and George D Saravacos. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or fax 845-796-1772. ISBN:0-8247-4311-3. 2003. 506 pp.

Food Safety Handbook. Ronald H. Schmidt and Gary E. Rodrick. John Wiley & Sons, Inc., 605 Third Ave., New York, NY 10158-0012. Call 800-CALLWILEY or fax 212-850-6008. ISBN:0-471-21064-1. 2003. 850 pp. $150.00.

Functional Foods & Nutraceuticals in Cancer Prevention. Ronald R. Watson. Iowa State Press, 2121 S. State Ave., Ames, IA 50014-8300. Call 800-862-6657 or fax 515-292-3348. ISBN: 0-8138-1854-0. 2003. 315 pp. $129.99.

Handbook of Dough Fermentations. Karel Kulp and Klaus Lorenz, eds. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or fax 845-796-1772. ISBN: 0-8247-4264-8. 2003. 304 pp.

Handbook of Food Processing Equipment. George D. Saravacos and Athanasios E. Kostaropoulos. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-306-47276-7. 2003. 710 pp. $165.00.

Handbook of Formulas and Software for Plant Geneticists and Breeders. Manjit S. Kang, ed. Food Products Press, 10 Alice St, Binghamton, NY 13904. Call 800-HAWORTH or fax 800-895-0582. ISBN:1-56022-949-7. 2003. 348 pp. $39.95.

Horticulture as Therapy: Principles and Practice. Sharon P. Simson and Martha C. Straus, eds. Food Products Press, 10 Alice Street, Binghamton, NY 13904-1580. Call 800-HAWORTH or fax 800-895-0582. ISBN: 156022-279-4. 2003. 478 pp. $49.95.

How We Eat: Appetite, Culture, and the Psychology of Food. Leon Rappoport. ECW Press, 2120 Queen Street East, Suite 200, Toronto, Ontario M4E IE2. ISBN: 1-55022-563-4. 2003. 175 pp. $15.95.

Ice Cream, 6th Ed. Robert T. Marshall, H. Douglas Goff, and Richard W. Hartel. Kluwer Academic/Plenum Publishers, P.O. Box 358, Accord Station, Hingham, MA 02018-0358. Call 866-269-9527 or fax 781-681-9045. ISBN: 0-306-47700-9. 2003. 371 pp. $90.00.

Microbial Safety of Minimally Processed Foods. John S. Novak, Gerald M. Sapers, and Vijay K. Juneja, eds. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-58716-041-2. 2003. 343 pp.

Microbial Stress Adaptation and Food Safety. Ahmed E. Yousef and Vijay K. Juneja, eds. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-56676-912-4. 2003. 369 pp.

Natural Colorants for Food and Nutraceutical Uses. Francisco Delgado-Vargas and Ocatvio Paredes-López. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431. Call 800-272-7737 or fax 800-374-3401. ISBN: 1-58716-076-5. 2003. 327 pp.

Physical Chemistry of Foods. Pieter Walstra. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or fax 845-796-1772. ISBN: 0-8247-9355-2. 2003. 807 pp. $95.00.

Physical Principles of Food Preservation, 2nd Ed. Marcus Karel and Daryl B. Lund. Marcel Dekker, Inc., 270 Madison Ave., New York, NY 10016. Call 800-228-1160 or fax 845-796-1772. ISBN: 0-8247-4063-7. 2003. 603 pp.

Plant Derived Antimycotics: Current Trends and Future Prospects. Mahendra Rai and Donatella Mares, eds. Food Products Press, 10 Alice St, Binghamton, NY 13904. Call 800-HAWORTH or fax 800-895-0582. ISBN: 1-56022-927-6. 2003. 588 pp. $69.95.

Principles of Human Nutrition, 2nd Ed. Martin Eastwood. Iowa State Press, 2121 S. State Ave., Ames, IA 50014-8300. Call 800-862-6657 or fax 515-292-3348. ISBN: 0-632-05811-0. 2003. 680 pp. $99.99.

Raising a Stink: The Struggle Over Factory Hog Farms in Nebraska. Carolyn Johnsen. Bison Books, 233 N. 8th St., Lincoln, NE 685588-0255. Call 402-472-3581 or fax 402-472-0308. ISBN: 0-8032-7617-6. 2003. 181 pp. $21.95.

Statistical Methods for Six Sigma in R&D and Manufacturing. Anand M. Joglekar. John Wiley & Sons, Inc., 605 Third Ave., New York, NY 10158-0012. Call 800-CALL-WILEY or fax 212-850-6008. ISBN:0-471-20342-4. 2003. 321 pp. $89.95.