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Food and beverage mycology
76
BOOK REVIEWS
conception to old age with much useful detail and background information for anyone with a general interest in human nutrition. At the other end of the scale are papers on one particular health hazard, such as the last paper of all, by Professor D. Bryce-Smith on lead and brain function in which very little is said about lead in food. The papers tend to fall into two main groups, one on general considerations in nutrition and health, and the other on technology and processing in relation to food quality and safety. An unusual feature in a nutrition symposium report of this type is the inclusion of a paper on health foods by Mr M. Hanssen, challenging some current practices in food science and technology in the UK. Many of the contributions have been well researched and will provide useful reference lists for anyone requiring more detailed information, for example Dr R. S. Kirk's paper on erucic acid and a detailed review originating from the MIT on the use of microbial systems for examining the biological activity of foods. No one person will agree with all the views expressed in these 31 diverse contributions, but at least they may stimulate further interest in food/health issues and assist workers and students in the specific fields covered at the Symposium. T. GRENBY
Food and Beverage Mycology. Edited by L. R. Beuchat. A.V.I. Publishing Co., Connecticut. 1978, second printing 1979. 527pp. Price: US$28.00. This book offers a comprehensive survey of the roles of fungi in the food and beverage industries as spoilage organisms, as useful contributors in food and drink fermentations and as producers of metabolites and biomass. In addition, there are chapters on classification, effects of water availability, mycotoxins, and general methodology. The fact that it has already been reprinted indicates the need that existed for a general source book on food mycology and the success of this book at meeting that need. Its rapid acceptance is, I am sure, very largely due to the well written and very informative chapters that deal with the roles of fungi associated with specific product types. Certain of the other chapters, while contributing to the comprehensive nature of the book, are less valuable because they deal with topics that are equally well or better reviewed in other publications. Nevertheless, I know of no other book covering the same ground and have no hesitation in recommending it as a source of first recourse for students, food technologists, educators and others wanting information about fungi in the food and beverage industries. J. D. OWENS
BOOK REVIEWS
conception to old age with much useful detail and background information for anyone with a general interest in human nutrition. At the other end of the scale are papers on one particular health hazard, such as the last paper of all, by Professor D. Bryce-Smith on lead and brain function in which very little is said about lead in food. The papers tend to fall into two main groups, one on general considerations in nutrition and health, and the other on technology and processing in relation to food quality and safety. An unusual feature in a nutrition symposium report of this type is the inclusion of a paper on health foods by Mr M. Hanssen, challenging some current practices in food science and technology in the UK. Many of the contributions have been well researched and will provide useful reference lists for anyone requiring more detailed information, for example Dr R. S. Kirk's paper on erucic acid and a detailed review originating from the MIT on the use of microbial systems for examining the biological activity of foods. No one person will agree with all the views expressed in these 31 diverse contributions, but at least they may stimulate further interest in food/health issues and assist workers and students in the specific fields covered at the Symposium. T. GRENBY
Food and Beverage Mycology. Edited by L. R. Beuchat. A.V.I. Publishing Co., Connecticut. 1978, second printing 1979. 527pp. Price: US$28.00. This book offers a comprehensive survey of the roles of fungi in the food and beverage industries as spoilage organisms, as useful contributors in food and drink fermentations and as producers of metabolites and biomass. In addition, there are chapters on classification, effects of water availability, mycotoxins, and general methodology. The fact that it has already been reprinted indicates the need that existed for a general source book on food mycology and the success of this book at meeting that need. Its rapid acceptance is, I am sure, very largely due to the well written and very informative chapters that deal with the roles of fungi associated with specific product types. Certain of the other chapters, while contributing to the comprehensive nature of the book, are less valuable because they deal with topics that are equally well or better reviewed in other publications. Nevertheless, I know of no other book covering the same ground and have no hesitation in recommending it as a source of first recourse for students, food technologists, educators and others wanting information about fungi in the food and beverage industries. J. D. OWENS