- Email: [email protected]
Advanced Dairy Science and Technology
Book Reviews
Trends in Food Science & Technology 20 (2009) 45e47
Food, Diet and Obesity edited by David J. Mela, Woodhead Publishing, 544 pages, price US$310.00
‘‘Food, diet and obesity,’’ edited by David J. Mela is a timely book which reflects the contribution of food and diet to the current obesity epidemic. The title of the book is deceptively simple but the reader will be delighted to discover a breadth and depth of thematic topics. Topics covered are relevant and reflect our current state of knowledge. Not only are the origins and determinants of obesity explored but also potential strategies for its prevention, management and treatment. Chapters are authored by experts in their fields and therefore the book offers a wealth of knowledge gleaned from years of study as well as new insight from cutting edge research. Part I of the book focuses on known factors contributing to obesity including energy balance, food intake and physical activity.
In addition, chapters extend our knowledge regarding childhood obesity, genetic contributions to obesity and both the physiology and psychology of obesity. These are interesting topics which broadly reflect the state-ofthe-art of our knowledge. Part II of the book focuses on the influence of macronutrients on weight control. In addition to chapters focusing on fats, carbohydrates and proteins, the reader will also find highly useful chapters on the effects of alcohol, fat replacers, artificial sweeteners and dietary fibre. These chapters do not merely discuss the impact of calories but take a mechanistic approach to understanding the specific effect by which nutrients contribute to obesity. Part III of the book tackles a challenging aspect of obesity related to strategies for
weight control in the prevention and management of obesity. Topics range from the effect of specific nutrients, diet strategies, to behavioural and community approaches. These chapters reflect the challenges faced in understanding how the quantity or quality of foods containing specific bioactive nutrients impact on obesity. Furthermore, challenges in developing effective diets at the individual and community level are highlighted. Overall, this is a useful reference and provides the reader with modern perspectives regarding the relationship between food, diet and obesity.
David W.L. Ma Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada E-mail: [email protected]
doi:10.1016/j.tifs.2008.07.001
Advanced Dairy Science and Technology edited by Trevor J. Britz and Richard K. Robinson, 2008. Published By Blackwell Publishing, Ames, IA. ISBN-10: 1-4051-3618-9
This 300-page book includes the following seven chapters: 1-Thermal Processing of Milk; 2-Applications of Membrane Separation; 3-Hygiene by Design; 4-Automation in the Dairy Industry; 5-Safety and Quality of Dairy Products; 6-Modern Laboratory Practices-Analysis of Dairy Products; and 7Dealing with Environmental Issues. My first impression is that the title is broader than the contents of the book itself. With the Advanced Dairy Chemistry series (Fox and McSweeney, eds.), for example, the books are a completely comprehensive coverage of the topic at an advanced level. This book, on the other hand, is not a comprehensive coverage of dairy science and technology, rather is focused quite entirely on dairy technology (dairy processing) and only on advances in certain areas within that. Thus ‘‘Advances in Dairy Technology’’ might have been clearer to the potential buyer/ reader. Nevertheless, within each of the doi:10.1016/j.tifs.2008.08.005
subject chapters, the coverage is quite comprehensive and up-to-date. Five of the chapters contain 4e6 pages of references each, whereas the analysis chapter contains 23 pages of references and the automation chapter contains none. The thermal processing chapter has a brief discussion on heat-induced changes in milk and then focuses on processes, especially design and optimization. The membrane chapter covers basic transport theory and then focuses primarily on applications with a good emphasis on novel applications. The hygiene chapter is very descriptive but comprehensive in coverage of such topics as internal environment (clean rooms), biofilms and external factors (air and water quality). The automation chapter begins with a basic review of driving forces, benefits and conceptual frameworks of automation and then concludes with a case study based on the Lotus integrated safety system and a discussion of automation at the enterprise
level (logistics and enterprise resource planning). The safety and quality chapter covers modern pathogens, chemical and physical hazards and traceability. The laboratory practices chapter is also very descriptive, covering laboratory quality assurance, sampling, methods for chemical analysis, antibiotic residues, adulteration, microbiological analyses and rapid methods, and finally sensory analysis of dairy products. The environmental chapter is focused on wastewater treatment. I could recommend this book for dairy processors as an up-to-date coverage of issues affecting dairy processing generally. It will also aid instructors of dairy processing courses to keep them up-to-date on issues in the processing sector. It is not, however, a book that covers dairy science or the technology of dairy products so would not compete, for example, with Walstra’s ‘‘Dairy Science and Technology’’ as a post-secondary text in dairy science/technology courses or as a comprehensive overview of dairy science and technology.
H. Douglas Goff University of Guelph, Canada E-mail: [email protected]
Trends in Food Science & Technology 20 (2009) 45e47
Food, Diet and Obesity edited by David J. Mela, Woodhead Publishing, 544 pages, price US$310.00
‘‘Food, diet and obesity,’’ edited by David J. Mela is a timely book which reflects the contribution of food and diet to the current obesity epidemic. The title of the book is deceptively simple but the reader will be delighted to discover a breadth and depth of thematic topics. Topics covered are relevant and reflect our current state of knowledge. Not only are the origins and determinants of obesity explored but also potential strategies for its prevention, management and treatment. Chapters are authored by experts in their fields and therefore the book offers a wealth of knowledge gleaned from years of study as well as new insight from cutting edge research. Part I of the book focuses on known factors contributing to obesity including energy balance, food intake and physical activity.
In addition, chapters extend our knowledge regarding childhood obesity, genetic contributions to obesity and both the physiology and psychology of obesity. These are interesting topics which broadly reflect the state-ofthe-art of our knowledge. Part II of the book focuses on the influence of macronutrients on weight control. In addition to chapters focusing on fats, carbohydrates and proteins, the reader will also find highly useful chapters on the effects of alcohol, fat replacers, artificial sweeteners and dietary fibre. These chapters do not merely discuss the impact of calories but take a mechanistic approach to understanding the specific effect by which nutrients contribute to obesity. Part III of the book tackles a challenging aspect of obesity related to strategies for
weight control in the prevention and management of obesity. Topics range from the effect of specific nutrients, diet strategies, to behavioural and community approaches. These chapters reflect the challenges faced in understanding how the quantity or quality of foods containing specific bioactive nutrients impact on obesity. Furthermore, challenges in developing effective diets at the individual and community level are highlighted. Overall, this is a useful reference and provides the reader with modern perspectives regarding the relationship between food, diet and obesity.
David W.L. Ma Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada E-mail: [email protected]
doi:10.1016/j.tifs.2008.07.001
Advanced Dairy Science and Technology edited by Trevor J. Britz and Richard K. Robinson, 2008. Published By Blackwell Publishing, Ames, IA. ISBN-10: 1-4051-3618-9
This 300-page book includes the following seven chapters: 1-Thermal Processing of Milk; 2-Applications of Membrane Separation; 3-Hygiene by Design; 4-Automation in the Dairy Industry; 5-Safety and Quality of Dairy Products; 6-Modern Laboratory Practices-Analysis of Dairy Products; and 7Dealing with Environmental Issues. My first impression is that the title is broader than the contents of the book itself. With the Advanced Dairy Chemistry series (Fox and McSweeney, eds.), for example, the books are a completely comprehensive coverage of the topic at an advanced level. This book, on the other hand, is not a comprehensive coverage of dairy science and technology, rather is focused quite entirely on dairy technology (dairy processing) and only on advances in certain areas within that. Thus ‘‘Advances in Dairy Technology’’ might have been clearer to the potential buyer/ reader. Nevertheless, within each of the doi:10.1016/j.tifs.2008.08.005
subject chapters, the coverage is quite comprehensive and up-to-date. Five of the chapters contain 4e6 pages of references each, whereas the analysis chapter contains 23 pages of references and the automation chapter contains none. The thermal processing chapter has a brief discussion on heat-induced changes in milk and then focuses on processes, especially design and optimization. The membrane chapter covers basic transport theory and then focuses primarily on applications with a good emphasis on novel applications. The hygiene chapter is very descriptive but comprehensive in coverage of such topics as internal environment (clean rooms), biofilms and external factors (air and water quality). The automation chapter begins with a basic review of driving forces, benefits and conceptual frameworks of automation and then concludes with a case study based on the Lotus integrated safety system and a discussion of automation at the enterprise
level (logistics and enterprise resource planning). The safety and quality chapter covers modern pathogens, chemical and physical hazards and traceability. The laboratory practices chapter is also very descriptive, covering laboratory quality assurance, sampling, methods for chemical analysis, antibiotic residues, adulteration, microbiological analyses and rapid methods, and finally sensory analysis of dairy products. The environmental chapter is focused on wastewater treatment. I could recommend this book for dairy processors as an up-to-date coverage of issues affecting dairy processing generally. It will also aid instructors of dairy processing courses to keep them up-to-date on issues in the processing sector. It is not, however, a book that covers dairy science or the technology of dairy products so would not compete, for example, with Walstra’s ‘‘Dairy Science and Technology’’ as a post-secondary text in dairy science/technology courses or as a comprehensive overview of dairy science and technology.
H. Douglas Goff University of Guelph, Canada E-mail: [email protected]