Gary R. List, Nimal Ratnayake,

David Kritchevsky, edited by Michael D. Erickson

Trans Fats in Foods
The possible adverse effects of trans fatty acids on health have been frequently reported in current scientific journals, newspapers, and media. The importance of trans fatty acids to the food industry, nutritionists, and consumers has increased greatly in the past several years.

This book begins with a comprehensive review on trans fatty acid effects on cardiovascular disease, including a review of animal and human studies. It then continues with a description of trans fats and cancer; the safety and efficacy of conjugated linoleic acid; metabolism of trans and cis fatty acid positional isomers compared to non-isomeric fatty acids; ruminant trans fatty acids; zero/low trans margarine, spreads, and shortening; and labeling of trans fatty acids. The book concludes with analysis and characterization of trans isomers by silver-ion HPLC. The chapters have current and important references that are very useful.

The contributors are well-recognized scientists in the particular subject areas that are presented in the book. The strengths of this book are the comprehensive, current, and informative literature reviews, which are focused and also provide scientific information to clarify some of the controversial issues on trans fatty acids. I recommend this book to food scientists and technologists, nutritionists, dieticians, and medical professionals.

Reviewed by David Min, Professor, Ohio State University, and Scientific Editor, Journal of Food Science.

AOCS Press, 710 S. Boulder, Urbana, IL 61802. Visit . ISBN 978-1-893997-96-7. 2007. 227 pp.

Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Ed.
This book covers a plethora of topics related to deep-fat frying. It provides valuable information for frying experts and practitioners from different fields, including oil manufacturers, oil chemists, nutrition consultants, industrial and foodservice frying specialists, students, and more. The book contains six parts, numerous chapters, many tables and illustrations, and a detailed index.

Parts 1 and 2 of the book are especially useful for those interested in an overview of deep-fat frying, highlighting recent developments in the field of physical characteristics and oil analysis.

Part 3 reviews nutritional aspects with an emphasis on used frying oil effects. Parts 4 and 5 provide practical information for foodservice and industrial frying. Valuable information for frying process engineers is presented in tables and figures. However, oil uptake and the factors affecting oil absorption, which significantly influences product and oil quality, as well as the unit operations, are described only briefly.

Part 6 deals with the regulatory aspects of frying, starting with a comprehensive review of regulations and guidelines in countries worldwide. Environmental issues are presented, including feasible solutions for the recycling and treatment of used frying fats. Due to growing concern about trans fatty acids in our diets, the means of reducing and eliminating them during deep-fat frying processes are also described.

The second edition furnishes updated information concerning oil analysis methods and findings. Recent data and studies on trans and cyclic fatty acids, the physiological and health effects of used frying oils, regulations, and environmental concerns are presented. Yet, it lacks sufficient attention to acrylamide and its possible ramifications.

The book format and content allow for reading by those whose need is only an appreciation of the detail and complexity, those who need good working information, and those who need a greater knowledge of the frying chemistry, system selection, and operation. The book also presents a meaningful contribution for the ongoing development of deep-frying science and industry, so fried foods can be a part of both balanced and palatable diets. Overall, the book offers a significant and timely improvement of its first edition, is highly recommended, and is a must for all personnel in food frying-related fields. Last but not least, it is a notable tribute in honor of the late Professor Edward Perkins, the editor of the first edition.

Reviewed by Sam Saguy, Agricultural, Food, and Environmental Quality Sciences Institute of Biochemistry, Food Science, and Nutrition, Hebrew University of Jerusalem, Rehovot, Israel.

AOCS Press, 710 S. Boulder, Urbana, IL 61802. Visit ISBN 978-1-893997-92-9. 2007. 440 pp.