Retort Pouch heat transfer, 45, 148 Saskatoon berries anthocyan ins, 107 phenolics, 107 color, 107 Scanning Electron Microscopy restructured beef, 137 Sensory Evaluation bacon, 38 bread, 114 cod, 186 fish sauce, 28 meat, 121 noodles, 114 tofu, 53 turbot, 249 Soy milk,53 Spoilage cod,3 Squid tentacle protein, 158 Stability French bean flour, 92 Canola oil, 130 Streptococci in ham, 62 thermal resistance, 62 Succinylation egg white, 17 Supplementation zinc, 82 Surimi with squid protein, 158 Texture tofu, 53 Tofu processing, 53 Trimethylamine cod,3 Turbot controlled atmosphere storage, 249 Veal colour measurement, 170 Vitamins folacin, 195 Wheat noodle processing, 114 steamed bread, 114 Whey Protein denaturation, 163 separation, 227 Wine activated carbon, 145 mono/divalent ions, 145 Zinc supplementation, 82 BOOK REVIEWS INDEX Advances in Cereal Science and Technology. Volume VII. Y. Pomeranz (Ed.). 42. Advances in Meat Research. Volume 1, Electrical Stimulation. A.M. Pearson and T.R. Dutson. 90. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F.L. Davies and B.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 and M.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 and D.R. Heldman. 1. Iron Fortification of Foods. F.M. Clydesdale (Ed.). 91. Methods of Protein Analysis. I. Kerese. 2. Microbiology of Fermented Foods. Volumes 1and 2. B.J.D. Wood (Ed.). 89. Microbiology of Frozen Foods. R.K. Robinson (Ed.). 91. Continued on page xviii
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
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.
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
