Retort Pouchheat transfer, 45, 148

Saskatoon berriesanthocyanins, 107phenolics, 107color, 107

Scanning Electron Microscopyrestructured beef, 137

Sensory Evaluationbacon, 38bread, 114cod, 186fish sauce, 28meat, 121noodles, 114tofu, 53turbot, 249

Soymilk,53

Spoilagecod,3

Squidtentacle protein, 158

StabilityFrench bean flour, 92Canola oil, 130

Streptococciin ham, 62thermal resistance, 62

Succinylationegg white, 17

Supplementationzinc, 82

Surimiwith squid protein, 158

Texturetofu, 53

Tofuprocessing, 53

Trimethylaminecod,3

Turbotcontrolled atmosphere storage,

249

Vealcolour measurement, 170

Vitaminsfolacin, 195

Wheatnoodle processing, 114steamed bread, 114

Whey Proteindenaturation, 163separation, 227

Wineactivated carbon, 145mono/divalent ions, 145

Zincsupplementation, 82

BOOK REVIEWS INDEX

Advances in Cereal Science and Technology.Volume VII. Y. Pomeranz (Ed.). 42.

Advances in Meat Research. Volume 1, ElectricalStimulation. A.M. Pearson and T.R. Dutson. 90.

Advances in the Microbiology and Biochemistry ofCheese and Fermented Milk. F.L. Davies andB.A. Law (Eds.). 141.

Alcoholic Beverages. G.G. Birch and M.G.Lindley (Eds.). 2.

Analysis of Food Contaminants. J. Gilbert (Ed.). 141.An Evaluation of the Role of Microbiological

Criteria for Foods and Food Ingredients. 143.Automatic Control of Food Manufacturing

Processes. I. MacFarlane. 142.Coffee: Volume I-Chemistry. R.J. Clarke and

R. Macrae (Eds.). 197.Developments in Meat Science, 3. Ralston Lawrie

(Ed.). 197.Dictionary of Dairy Terminology. 2.Digestibility and Amino Acid Availability in Cereals

and Oilseeds. J.W. Finley and D.T. Hopkins (Eds.).198.

Encyclopedia of Emulsion Technology. Volume 2:Application. Paul Becher (Ed.). 198.

Evaluation of Cyclamate for Carcinogenicity. 43.Extrusion Cooking Technology. R. Jowitt (Ed.). 42.Food Additives Tables, Updated Edition, Classes

IX-XII. 142.Food Industries and the Environment. 142.

260

Food Microbiology and Hygiene. P.R. Hayes. 198.Food Oils and Their Uses. Second Edition. T.J. Weiss.

141.Functional Properties of Food Components. Y.

Pomeranz. 89.Fungi and Food Spoilage. J.1. Pitt and A.D.

Hocking. 199.Glucose Syrups: Science and Technology. S.Z.

Dziedzic and M.W. Kearsley. 1.Handbook of Recipe Development. E. Hullah. 89.Handbook of Vitamins. Nutritional, Biochemical and

Clinical Aspects. E. Lawrence and J. Macklin. 142.High Performance Liquid Chromatography in

Biochemistry. A. Henschen, K.P. Hupe, F.Lottspeich and W. Voelter (Eds.). 199.

Immunoassays in Food Analysis. B.A. Morris andM.N. Clifford (Eds.). 199.

Insect Management for Food Storage and Processing.First Edition. F.J. Baur (Ed.). 142.

Introduction to Food Engineering. R.P. Singh andD.R. Heldman. 1.

Iron Fortification of Foods. F.M. Clydesdale (Ed.).91.

Methods of Protein Analysis. I. Kerese. 2.Microbiology of Fermented Foods. Volumes 1 and 2.

B.J.D. Wood (Ed.). 89.Microbiology of Frozen Foods. R.K. Robinson (Ed.).

91.Continued on page xviii

MINI-LAB VACUUM * GAS * ATMOSPHERIC

Can Closing Machine e Vacuum pump rated 29.8 Hg. e Full range ad­justable regulator. e Nitrogen gas inlet. e Semi­automatic. e Chuck revolves during seaming only, reducing spillage. e Automatic seaming cycle is only (4) four seconds. e Change parts for round cans up to 603 x 700. e Change to another size can in minutes. e Simply plug into 115 volt outlet. e Instructions book with parts list. e Parts a v a i I a b I e from stock. e Only 3' x 3' floor space needed. Easily moved. e Allow two weeks for test­ing on your cans. e Bench models, too.

MODEL UV CLOSING MACHINE

RETORT AND INSTRUMENTS SYSTEM For Laboratory Applications

1-Steam cook and pressure cool. 2-Water cook and pressure cool. 3-Record time, temperature & pressure

RDTI.3 e Crate 23" dia. CANNING LABORATORY 26" deep. Holds 222

RETORT & INSTRUMENTS cans 303 x 406.

e 40 Ibs. working pressure. eASME Code stamp and papers. e Spring hi n g e d and balanced cover. e Thermometer and controller bulb well. e Openings for all pipe connections. e Recording t e m­perature I pressure controller and equip­ment for process procedures.

e Hook-up and operating instructions. e Only 4' wide x 5' deep floor space needed.

For details phone 404/549-1914 or telex 804468 ATL.

- diXie canner W equipment company INTERNATIONAL SALES OFFICE

P.O. BOX 1348, ATHENS, GA. 30603-1348 U.S.A.

Circle Reply Card No. 84

INDEX OF ADVERTISERS

Dixie Canner Equipment Company ........ xviii

Griffith Laboratories Ltd .................... xiii

1.M. Huber Corporation ..................... ix

Industrial Laboratories of Canada Inc. ..x

Ontario Centre for Farm Machinery & Food Processing Technology ............. xi

St. Lawrence Starch Company .............. iii

Stange Canada Inc. .. ......................... .IFC

Continued from page 260

Microwaves in the Food Processing Industry. R.V. Decareau. 200.

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. T.P. Labuza. 143.

Mycotoxins: A Canadian Perspective. P.M. Scott, H.L. Trenholm and M.D. Sutton (Eds.). 2.

Nefco Canning Book. First Edition. W.e. Hurst (Ed.). 141.

New Directions for Product Testing and Sensory Analysis of Foods. H.R. Moskowitz. 89.

Nutrition Update. Volume 2. 1. Weininger and G.M. Briggs (Eds.). 200.

Processing Aquatic Food Products. Wheaton and Larson. 143.

Proteines Alimentaires. 1. -e. Chef tel et al. 201 Quality Control in the Food Industry. Volume 1.

S.M. Herschdoerfer. 44. Reverse Osmosis and Ultrafiltration. S. Sourijan and

T. Matsuuara (Eds.). 43. Role of Fats in Food and Nutrition. M.1. Gurr. 1. Seeds for a Hungry World. 90. Seed Storage Proteins. A.M. Altschul and H.L. Wilche

(Eds.). 200. Sensory Evaluation Practices. H. Sto~e and 1.L.

Side!. 42. Sorption Isotherms and Water Activity of Food

Materials. W. Wolf, W.F.L. Speis and G. lung (Eds.). 201.

Starch Conversion Technology. G.M.A. Van Beynum and 1.A. Roels (Eds.). 201.

Testing Methods in Food Microbiology. Developments in Food Science Series, Volume 6. I. Kiss (Ed.). 144.

Thermal Processing and Quality of Foods. P. Zeuther et al. (Eds.). 2.

Trace Analysis. Volume 4. 1.F. Lawrence (Ed.). 91. Yogurt Science and Technology. A.Y. Tamine and

R.K. Robinson (Eds.). 90.

J. Inst. Can. Sci. Technol. Aliment. Vol. 19, No.5, 1986