Egg science and technology (4th edn)

Egg science and technology (4th edn)

Book Reviews Much has happened in egg science and technology in the 10 years since the previous edition of Stadelman and Cotterill’s treatise. It has ...

139KB Sizes 151 Downloads 903 Views

Book Reviews Much has happened in egg science and technology in the 10 years since the previous edition of Stadelman and Cotterill’s treatise. It has now been updated with the help of nine new contributors, bringing the total to 22, and the number of pages of text from 438 to 578. This increase is largely accounted for by two new and highly relevant chapters: ‘Composition modification of eggs’ and ‘Development of value-added products’. The editors advise that they have dropped some tables (such as those giving production guides) to make room for the expansions (however, the new Celsius to Fahrenheit conversion table seems unnecessary, especially as both temperature values are almost invariably given in the text). Entries beginning with W, X, Y and Z are missing from the Index of my copy. The efforts of additional and/or new authors are evident in several of the chapters, namely ‘The nutritive value of the egg’, ‘Egg-products industry’, ‘Egg breaking’, ‘Quality assurance’ and ‘Functional properties of eggs in foods’, which have essentially been rewritten. The chapters entitled ‘The chemistry of eggs and egg products’ and ‘Merchandising eggs in supermarkets’ have been changed relatively less radically but still significantly so. In the case of the chapter concerned with the nutritive value of eggs, the new author has failed to acknowledge the previous authors of paragraphs and tables that have

The stated

of Characterization Methods is ‘to assemble, for handy reference, various emerging, state of the art methodologies used for characterizing foods. Although the emphasis is placed on real foods, model food systems are also considered’. What constitutes an ‘emerging’ or ‘state-of-the-art’ method is, of course, always open to dispute. However, generally, one would expect it to be a technique that is not currently widely exploited or one that has a long history but is undergoing a ‘new lease of life’ owing to new methods or new interpretative techniques. If the book is to be a handy reference, it should also clearly explain the relevance of the emerging method to food science, providing either some real examples of applications, or at least some indication of Food:

aim

Emerging

Egg Science and Technology (4th edn) edited by William J. Stadelman and Owen j. Cotterill, Food Products Press, 1995. $79.95 hbk/$24.95 pbk (xv + 590 pages) ISBN 1 56022 855 5 been incorporated unchanged from the third edition. Similarly, previous co-authors of Chapters 2, 13 and 15 have received no credit, even though significant passages in these chapters have been retained from the 1986 version. Indeed, it is surprising how much of the text remains unchanged (for example, in Chapter 2, only four new paragraphs have been inserted into 28 pages). Nevertheless, all of the chapters have been modified in varying degrees to take into account our new knowledge and interests in eggs. For example, the effects of inclusion of Salmonella enteritidis in eggs are appropriately noted in several chapters; and the chapter on QCIQA (with welcome changes in both its title and emphasis) takes account of the 1993 USDA codes and outlines the use of HACCP in egg packing and processing plants. Increased attention has been given to new and non-food uses for egg products but the surprising absence of reference to recent specialized texts on this subject, edited or written by some of the contributors to this very volume, is regrettable. The book still has the major defect of focusing on US matters and, for instance, not discussing the rationale

Characterization

behind international variations in egg processing conditions - why do the EU and the USA differ in their acceptance of washed eggs? Otherwise, the breadth and depth of the coverage make it difficult to suggest any topics and details that have been neglected. I know of no other book that handles the subject all the way from the health of the hen (as the producer), through egg collecting, grading, storing, breaking, separating, processing and modifying, to doctoral dissertations and patents on all aspects of egg products, processing and equipment. This new edition of Egg Science and Technology remains an invaluable text; indeed, its new layout, new figures and new table format make it easier to read. Selectively updated with additional references, it will be welcomed by egg processors and food science students (especially if they consider the paperback edition to be low enough in price) alike.

Robert Sleigh Sydney CSRO Division of Food Science and PO Box 52, New South

Laboratory, Technology, North Ryde, Wales 2 113, Australia.

of Food: Emerging Methods

edited by Anilkumar G. Gaonkar, Elsevier, 1995. $264.75 (xiv + 450 pages) ISBN 0 444 814 99 X of potential areas of application. The success or failure of the book must then be judged in terms of whether it meets these criteria. Appropriately for a wide-ranging book of this type, experts in various fields have contributed separate chapters. Roughly speaking, the book breaks into three sections. The first section is concerned with interfacial systems and their characterization; the second, large, section covers spectroscopic and related techniques; and the final one comprises a miscellany of a variety of methods and applications.

Trends in Food Science & Technology October 1996 [Vol. 71

The first chapter, by Wasan and colleagues, overlaps somewhat with the second chapter, by Clark; one wonders if it might have been a good idea to have got these authors together to produce what could have been an informative and useful combined chapter. The author of the third chapter, ‘Methods for characterization of structure in whippable dairy-based emulsions’, seems to be less concerned with emerging methods than with providing a useful account of existing methods for the characterization of dairy-based emulsions. This chapter would form a 341