c.-Y. MaFood Research Institute

Agriculture Canada

ENCYCLOPEDIA OF EMULSION TECHNOLOGY. VolumeI. BASIC THEORY. Edited by Paul Becher. Marcel Dekker,Inc., 270 Madison Avenue, New York, NY 10016, USA. 1983725 pp $95.00.

The study of emulsions has become deeper and more fun­damental, and this book presents the theoretical and practicalwithout losing touch with the mainfold applications. One of thefascinations of emulsions as a research activity are the factorsgoverning their stability and other properties, a complexitywhich makes emulsions such a fruitful field of study.

In the first volume of this series (9 chapters), great attentionis devoted to the basics of surface chemical theory and physicalbehavior. Twelve leading authorities, from five countries, havecontributed to this unique volume providing a depth that nosingle author could have achieved. The book contains 1,683citations to the literature and the topics discussed in each chapterare summarized as follows:

organized into three sections. The first four chapters describeseed proteins with specific biological activities - a-amylases incereal, proteolytic enzymes and their inhibitors in germinatingseeds, lectins, and allergens in oilseeds. The following twochapters deal with the methodological aspects of seed proteinanalysis - immunochemistry, serology, electrophoresis andamino acid sequencing. The applications of these techniques incharacterization and localization of seed proteins or in phy­logeny and taxonomy are described in these two reviews. Thefinal six chapters (Chapters 7-12) concern various aspects ofstorage proteins in cereals and legumes. Chapters 7 and 8 de­scribe the structure, localization and biosynthesis of legume andcereal proteins. Recent advances in the genetic regulation andorganization of seed storage proteins and the improvement ofprotein quality and yield through breeding are presented inChapters 9, 10 and 11. The last chapter is an extensive review oncomparative studies of cereal proteins and on the technologicalaspects, including bread-making properties of wheat gluten andthe malting and brewing quality of barley proteins.

This book presents essentially critical reviews by experts inthis field, but also contains new data and interpretations, aidedby numerous tables and illustrations with high quality. Since thereviews were prepared after the symposium, very up-to-datereferences are found in most chapters. The book will be ofinterest to plant biochemists and food scientists working withvarious aspects of seed proteins - agronomy, human and anim­al nutrition and processing technology.

Chapter I:Chapter 2:

Chapter 3:

Chapter 4:

Chapter 5:

Interfacial tension and adsorption.Methods of producing emulsions, evaluation ofemulsion droplet formation, disruption of dropletsin laminar flow, turbulent flow and by cavitation,effect of surfactants.Forces in emulsion systems and thermodynamicsof emulsion, sedimentation and creaming, f1oc­culation, coalescence, the HLB concept and emul­sion stability, phase inversion, stabilization bymacromolecules and stabilization of solid parti­cles.Spotlights a discussion on microemulsion and sta­bility application of microemulsions (a subjectwhich, for all practical purposes did not exist 15years ago).Effect of temperature on phase equilibria, disper­sion-type of a ternary system, HLB of ionic andnonionic emulsifiers.

Chapter 6: Mean diameters, data classification, conversionbase and distribution functions.

Chapter 7: Rheological theory and properties of dilute emul­sion, f10cculated emulsions and microemulsions,flow rheology of concentrated emulsion, vis­coelastic properties, multiple-phase emulsions ofemulsions with a structured continuous phase andrheological changes in emulsion during storage.

Chapter 8: Optical microscopy, transmission, scattering, re­flectance and spectroscopic techniques of studyingproperties of emulsions.

Chapter 9: Dielectric properties of emulsions and related sys­tems.

Focusing on surface-chemical theories and physical be­haviour, this book presents the only comprehensive currenttreatment written by leading international authorities of the basictheory of this major aspect of surface and colloid science. Thisoutstanding volume provides unparalleled insights into therapidly growing field of emulsion technology. Physical, surfaceand colloid chemists, rheologists, physicists, biochemists aswell as researchers in a wide variety of industries includingpetroleum, cosmetic, food, coating, agriculture and pharmaceu­ticals will find this volume invaluable in their work with emul­sions. Additionally, it serves as a vital reference for graduatestudents who are actively involved in colloid science. This bookwill be a good supplement to their reference library.

In general the text is very well written and concise, with areadable format for tables and figures. Unnecessary duplicationswere minimal for such collective work. However, the depth ofdiscussion does vary substantially, depending upon the topicexamined. Further volumes will present the applications ofemulsions in industry and everyday life, as well as their value asresearch tools.

Basil S. KamelAtkemix Inc.

HPLC IN FOOD ANALYSIS. Edited by R. MacRae. AcademicPress Inc., III Fifth Avenue, New York, New York 10003,U.S.A. 1982. 340 pp. $50.00.

A good part of any researcher's time can be spent poring overliterature on new methodologies and new applications of instru­mentation for routine food analysis. At times, this activity canbecome quite frustrating and time-consuming especially whenone is unsure of the "best" analytical technique available.HPLC in Food Analysis has been published with the objective ofproviding a useful reference to the various applications of HPLCin food analysis.

For the neophyte in HPLC analysis, this book contains verygood and useful information. However the first four chaptersmay not be as valuable to the long term HPLC professional whoshould already be familiar with the general theories, instru­mentation and data handling covered in these chapters.

The fifth chapter gives a brief introduction to the relevantfeatures of HPLC in food analysis which is expanded upon inchapters six through twelve. These chapters are excellent asquick reference sources to columns, solvents and pertinent tech­niques needed to detect the various components in food com­modities. Individual components discussed range from carbohy­drates (Chapter 6), Iipids (Chapter 7), vitamins (Chapter 8),amino acids and peptides (Chapter 12) to food additives (Chap­ter 9), food colourants (Chapter 10) and mycotoxins (Chapter11). The final chapter is devoted to the future developments inHPLC which may have important consequences in the analysisof foods.

156 / Critique des livres J. Inst, Can. Sci. Technol. Aliment. Vo!. 16, No. 3, 1983

Overall, those food scientists actively involved in HPLCtechnology should consider adding this text to their referencelibrary.

Mary Ann S. FiladelfiSchool of Food Science

Macdonald Campus ofMcGill University

COLLOIDS IN FOOD. Eric Dickinson and George Stainsby.Elsevier Science Publishing Co., Inc., 52 Vanderbilt Avenue,New York, New York 10017. 533 pp. $98.50.

The text Colloids in Foods represents a very fundamentalapproach to colloid science as it relates to Food Science. Thisvery comprehensive book tries to bridge a gap, best stated by theauthors - "Few books concerned with food do justice to thephysical chemistry involved, and most introductory texts onsurface and colloid science make scant reference to systems ofbiological origin."

The book assumes no basic knowledge ofcolloid science andintroduces much of the material in a main chapter entitled BasicConcepts. The succeeding main chapters are as follows:(I) Structure and Stability of Electrocratic Colloids(3) Macromolecular Adsorption and Colloid Stability(4) The Oil-Water Interface and Emulsion Stability(5) Experimental Methods(6) Adsorption of Proteins(7) Rheology(8) Colloidal Aspects of Milk: A Case Study(9) Colloids in Food Processing

To a large extent, the average food scientist or technologistwill be out of his/her element reading this text, although it is asound investment for the basic researcher interested in the fun­damentals and as a library acquisition for universities. There hasbeen a need for such a basic text for some time and it has beenfilled more than adequately with Colloids in Foods.

F.R. van de VoortSchool of Food Science

McGill University

ADVANCED SUGAR CHEMISTRY. R.S. Shallenberger.AVI Publishing Company Inc., Westport, Connecticut 06880,U.S.A. 1982.323 pp. $49.50.

This text consists of ten chapters, all dealing principally withstereochemical properties of sugar molecules. The first twochapters are devoted mainly to definitions, rules of nomencla­ture and basic stereochemical principles. With the aid of dia­grams, basic stereochemical concepts such as symmetry, chiral­ity and optical activity of molecules are presented in a mannerthat is easily grasped. Subsequent chapters discuss the applica­tion of the principles and concepts, presented in the first twochapters, to sugar molecules. The configurations of both acyclicand ring structures as well as conformations of ring structures ofthe simple monosaccharide sugars are dealt with in great detail.In addition chapter seven is devoted to a discussion of the opticalproperties of sugar molecules.

The stereochemistry of certain common transformations ofsugars, e.g. mutarotation, enolization, isomerization, is dealtwith very adequately in chapter eight. One chapter is also de­voted to the oligosaccharides; however, the discussion is basedprincipally on stereochemical properties e.g. optical rotation.The final chapter deals with the relationship between sweetnessof the sugars and their stereochemical properties.

The fact that this text is devoted almost entirely to thestereochemistry of sugar molecules makes it a very useful refer­ence book. In addition, the first two chapters can be helpful toanyone needing to clarify some of the basic stereochemicalprinciples taught in organic chemistry. As a result of the empha­sis on stereochemistry, which admittedly is the main focus of

Can. Inst. Food Sci. Technof. J. Vol. 16. No. 3. 1983

advanced sugar chemistry, certain other areas of sugar chemistrye.g. synthesis, oxidation, reduction reactions, are not con­sidered in any detail.

Inteaz AliiDept. of Agr. Chemistry/Physics

Macdonald Campus ofMcGill University

IMPACT OF TOXICOLOGY ON FOOD PROCESSING.Edited by l.C. Ayres and l.C. Kirschman. AVI PublishingCompany, Inc., 250 Post Road East, P.O. Box 831, Westport,Connecticut 06880, U.S.A. 1981. 320 pp. $45 US, $49.50elsewhere.

This work is the fourth in the series of basic symposia on atopic of major importance to food scientists. The symposiumwas organized into four sections; one dealing with regulation bygovernment agencies, the benefits, costs, etc. of such regula­tion; the second dealing with unwanted biological substances infood including enzyme inhibitors, glycosides, and toxins; thethird treats the problem of chemical substances in foods such asintolerance, hypersensitivity and related problems with thefourth and final section evaluating vitamins, colors, processingaids, etc. for possible toxicity. There are twenty papers withtwenty-two contributors. As is expected at a symposium a num­ber of the papers are not supported by references but manypapers were literature reviews supported by 761 referencesthroughout the book. The index is good, and a definite plus for abook that has a place as a reference volume.

The opening paper has a title that sets the scene, namely adefinition of toxicology. One reads about the disciplines in­volved in toxicology and finds a plea for better and more use ofstatisticians, biochemists, nutritionists, etc. but no definition.The second paper which deals with regulatory practices openswith a definition of toxicology and a very good discussion on thefactors entering into a toxicological problem. There is a verythought-provoking section on checks and balances such as peerreview of technical decisions and the question of who reviewsthe reviewers. Reference is made to avoiding public opinionmanipulation. This theme is also voiced in the next paper dealingwith the influence of government on toxicology. The authorcomments on politically oriented individuals using the public'sanxiety for secondary gain making it difficult for governmentagencies to react in a sane fashion.

The fifth and sixth papers are a bit of a disappointment. Thefifth deals at great length with the browning reaction under thetitle of processing effects on the formation and destruction oftoxic constituents of food while the sixth paper on peptide andprotein inhibition ofenzymes becomes a tabulation of inhibitors,47 pages in the paper, 17 of them references (281 in all), with 12pages of tables. For all this it is a good coverage of a difficultsubject.

Papers on aflatoxins, food borne diseases, hypersensitivityreactions, antibiotics, and antioxidants follow in sequence.They are well written papers and each of them has excellentinformation on the specified topic. A paper on condiments,spices, and flavors reveals the lack of information as to theirpossible toxicological signifcance with only 12 having beenfingered as "possibles". Food colors are treated in paper num­ber seventeen. The author gives a good review of colors usedaround the world, outlines toxicity testing and warns that the lossof available colors for food products due to regulatory action isreaching serious levels and will worsen if there is no responsefrom scientists. The final paper gives an overview of foodpackaging from the regulatory and safety assessment aspects.Much is made of the complexity of obtaining FDA clearance.

As would be expected the papers, having been prepared for asymposium, flow in a logical sequence. Many areas of interestand concern are discussed and the book is full of useful informa-

Book Reviews / 157