Book reviews

Book review in this Article Food Trends and the Changing Consumer. By Ben Senauer, Elaine Asp & Jean Kinsey. Functional Properties of Food Components. 2nd edition. Edited by Yeshajahu Pomeranz. New Technologies and the Future of Food and Nutrition. Edited by G.E. Gaull & R.A. Goldberg. The Emerging Global Food System: Public and Private Sector Issues. Edited by Gerald E. Gaull & Ray A. Goldberg. Handbook of Food Engineering. Edited by Dennis R. Heldman & Daryl B. Lund. Food Science and Human Nutrition. Edited by George Charalambous. Advances in Drying. Edited by Arun S. Majumdar. The Chemistry of Muscle‐Based Foods. Edited by D.A. Ledward, D.E. Johnston, & M.K. Knight. Methods in Enzymology, Vol. 213, Carotenoids, Part A: Chemistry, Separation, Quantitation, and Antioxidation. Edited by Lester Packer. Packaging in the environment. Edited by Geoffrey M. Levy. Industrial Gums, Polysaccharides and their Derivatives. 3rd edition. Edited by R.L. Whistler & J.N. BeMiller. Biosurfactants: Production; Properties; Applications. Edited by Naim Kosaric. Shelf Life of Foods ‐ Guidelines for its Determination and Prediction. Institute of Food Science & Technology. Fruit Juice Processing Technology. Edited by Steven Nagy, Chin Shu Chen & Philip E. Shaw. Capillary Gas Chromatography in Food Control and Research. Edited by Reiner Wittkowski & Reinhard Matissek. Elementary Food Science, 3rd edition. By Louis J. Ronsivalli & Ernest R. Vieira. Protein Interactions. Edited by H. Visser. Unsaturated Fatty Acids: Nutritional and Physiological Significance. Guidelines to Good Catering Practice. Prepared by the Institute of Food Science & Technology of the UK. Institute of Food Science & Technology (UK), London. British Standard BS EN 50087: 1993. Safety of household and similar electrical appliances ‐ particular requirements for bulk‐milk coolers. Pulses and Vegetables. Edited by J.T. Williams. Drying of Solids. Edited by Arun S. Majundar. Clostridium botulinum: Ecology and Control in Foods. Edited by Andreas H.W. Hauschild & Karen L. Cereals in Breadmaking: A Molecular Colloidal Approach. By Ann‐Charlotte Eliasson & Kåre Larsson. Predictive Microbiology: Theory and Application. By T.A. McMeekin, J.N. Olley, T. Ross & D.A. Ratkowsky. Total Quality Management: the Route to Improving Performance, 2nd edition. By John S. Oakland. ISO 9000: Preparing for Registration. By James L. Lamprecht. Implementing the ISO 9000 Series. Sy James L. Lamprecht. Quality Assurance in Tropical Fruit Processing. By A. Askar & H. Treptow. A guide to scientific writing. By David Lindsay. Flavour Science and Technology. Edited by Y. Bessiere & A.F. Thomas.