BOOKS

One new IFT Press book is now available from Wiley-Blackwell.

Hydrocolloids in Food Processing, edited by Thomas R. Laaman (ISBN: 978-0-8138-2076-7. 2011. 346 pp.), provides detailed information as to which hydrocolloid—alone or in combinations with others—should be used and how in salad dressings, muscle foods, bakery products, bakery fillings, frozen dairy desserts, cultured dairy products, restructured foods, and flavor stabilization. There is also introductory information that presents 15 tip…