Book review: Food Biotechnology

Abstract

Modern Food Microbiology, Third Edition. J.M. Jay. Van Nostrand Reinhold, 115 Fifth Ave., New York, NY 10003. 642 pp. 1986. $29.95 (US). Title: Fermentation and Biochemical Engineering Handbook; Principles, Process Design, and Equipment Author(s): Henry C. Vogel (Editor) Publisher: Noyes Publications, Park Ridge, NJ. 1986 Principles of Fermentation Technology P.F. Stanbury and A. Whitaker Pergamon Press Inc., Elm3ford, NY, USA 225 pp., 1984, $19.25 (soft cover), $48.00 (hard cover) Biotechnology in Agricultural Chemistry H.M. Le Baron, R.O. Mumma, R.C. Honeycutt and J.H. Duesing (eds) ACS Symposium Series 33t, American Chemical Society, Washington, DC 367 pp., 1987, $64.95 (US) Supercritical Fluids ‐ Chemical and Engineering Principles and Applications T.G. Squires and M.E. Paulaitis (Editors) ACS Symposium Series #329, 294pp., $59.95 (US & Canada), $71.95 (Export) Title: Biogeneration of aromas. Authors: Parliment, T. H. and R. Croteau (Editors) Publishers: ACS Symposium Series, Washington, DC, 1986 Title: Ecology and Metabolism of Plant Lipids Author(s): Glenn Fuller and W. David Nes (Editors) Publisher: American Chemical Society. Symposium Series, Washington DC, 1986 Title: Chemistry and Function of Pectins Author(s): Fishman, M.L. and Jen, J.J. Publisher: ACS Symposium Series, Washington, DC 1986 “Plant Proteins: Applications, Biological Effects and Chemistry”; R.L. Ory (ed), ACS Symposium Series, American Chemical Society 1155 Sixteenth Street NW, Washington, DC 20036, USA 285 PP, 1986, $59.95 (U.S. and Canada)