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Book Review Handbuch der Lebensmittelchemie (Manual of Food Chemistry). Vol. V Part I High-Carbohydrate Foods. Edited by L. Acker K. G. Berner W. Diemair W. Heimann F. Kiermeier J. Schormller and S. W

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few) updating remarks in or after the translation, together
with a modern account of gas-chromatographic applications,
written by R . Kaiser and A . Prox. The result is stylistic nonuniformity. Thus, the recent supplement discusses in full even
unimportant details, while the main text has gaps, which are
sometimes caused by recent progress. Here, the phenol-ammonia atmosphere of the early days of paper chromatography lingers on, thin-layer chromatography is used only for
dinitrophenylamino acids, the higly sensitive Dansyl technique receives no mention, and the microgram-scale technique
of the Edman degradation of peptides is considered only in
solution and not on paper strips. Incidentally. thiazolidone
is invariablyshown with a trivalent sulfur. A freely suspended
high-voltage arrangement without cooling, said to be devised
in 1927 (instead of 1957), is recommended for electrophoresis,
but is described elsewhere in the book as unsuitable for the
resolution of complex peptide mixtures. Since thin-layer and
disk electrophoresis are not included, blood proteins and
their separation and characterization by diffusion methods
are discussed at length. However, this and the useful tables
for ion-exchange resins are insufficient to turn the scales in
favor of the book.
T. Wielund [NB 814IEI
Handbuch der Lebensmittelchemie (Manual of Food Chemistry). Vol. V, Part I: High-Carbohydrate Foods. Edited
by L. Acker, K. G. Berner, W . Diemair, W. Heimann,
F. Kiermeier, J. Schormiiller, and S. W . Souci. SpringerVerlag, Berlin-Heidelberg-New York 1967.1st Edit., XXIV,
819 pp.. 398 figures, 7 plates with 63 individualillustrations,
stitched DM 228.--, $ 57.00.
The completely revised Manual of Food Chemistry 111
deals mainly with foods containing carbohydrates.
The raw materials are described first, then the components of
the material in question and changes that can occur e.g.
during storage; investigation methods are then reviewed, and
this is followed by a section on legal evaluation. The volume
begins with grain and grain flour products (M. Rohrlich and
B. Thomas).This is followed by a discussion of flour products
and their use, the technique of milling grain, the chemical
composition of the products, and their investigation and
evaluation. The principles of bakability and the testing of
baking quality (Farinograph, Extensograph, Amylograph)
are discussed. The next section deals with the starches (G.
Gruefe) and products derived from them, such as swelling
starches, thin-boiling starches, dextrins, starch esters,
starch ethers, pudding powders, efc. The microscopic investigation of starch flours and mill products is described by A.
Th. Czaju.
The section “Bread, Baker’s Produce, and Baking Aids”
consists of individual chapters by different authors: “Bread”
(A. Schulz), “Baker’s Produce” and “Aids and Additives for
the Production of Bread and Baker’s Produce” (A. Rotsch),
“Investigation and Evaluation of Bread, Baker’s Produce,
and Baking Aids” (A. Rotsch and A. Menger). The microscopic investigation of these products (Th. Czaju) completes
the set of articles, which occupy a total of 400 pages. The
section on microscopy contains many extremely beautiful
and clear photomicrographs and photographs taken through
a magnifying glass.
The section on “Leguminous Plants” (L. Wassermann), which
is naturally smaller, includes information of the products obtained from soybeans in Eastern Asia, such as soy sauce,
tofu, miso, etc. The chapter “Microscopic Investigation of
Leguminous Plants” (Th. Czuju) deals not only with the few
generally used seeds, but also with flat peas, adzuki beans,
hyacinth beans, and other rare products.
The aricle “Diet Foods Based on Grain” ( R . Frunck) is short,
asmight be expected, since the raw material has already been
described in earlier articles. It deals mainly with digested
grain products and diabetic baked goods. The chapter
“Dough Products” (A. Menger and L. Acker) is very thorough, and starts with definitions and raw materials.
The next set of articles deals with sugar and products made
from it. The articles “Honey and Artificial Honey” (H. Duisberg) and “Cane and Beet Sugar” (F. Schneider) are outstanding. The discussion of the microscopic investigation of
honey (J. Evenius and E. Focke) is again accompanied by
excellent photomicrographs of pollen grains and extraneous
objects in honey. The articles on “Glucose Syrup, Glucose
and Dextrose” (G. Gruefe) and “Other Sugars and Syrups”
(G. Gruefe) are also comprehensive, the chapters on maple
syrup and sugar, on sugar alcohols (sorbitol, mannitol,
dulcitol, and iditol, xylitol), and on caramel being particularly
notable. H . Viermann’s short but very informative article on
“Malt Extract and Malt Syrup” completes the series of articles on sugars.
The article “Confectionery” (A. Fincke) describes the products made from sugar. Briefly, but extremely clearly and
systematically, the article deals with fifteen different products,
from candy to marzipan nougat, and chewing gum. and with
their general and special investigation. The series ends with
the article “Ice Cream”. which is by several authors. J. Kfose
deals with definitions and evaluation, E. Loeser with the technology of ice-cream manufacture, and W . Pelz with the investigation of ice cream. Those three chapters again constitute a short monograph. The same is true of the last article in
the volume “Baker’s Yeast” ( R . Kuutrmann and W. Zoberst).
A more or less long bibliography is given at the end of each
article, with the titles of the publications cited as well as the
usual data. This takes up more space, but it is sometimes of
interest to the user of the book to know the subject of the
article in question. The bibliography extends up to about
1966. The volume closes with a 30-page subject index. The
present, excellently presented volume is a worthy successor
to the earlier volumes. It will be of great value to all who are
concerned with the chemical, and particularly the foodchemical, problems of products based on seeds containing
starch, and on sugar.
H. Thuler [NB 819 IE]
[l] Cf. Angew. Chem. 80, 708 (1968); Angew. Chern. internat.
Edit. 7, 743 (1968).
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0 Verlag Chemie, GmbH., Weinheim 1969. - Printed in Germany by Druckerei Winter. Heidelberg.
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Editor: H. Grzinewald. Translation Editors: A. 1. Racksfraw and A, Sfimson.
Publishers: Verlag Chemie GmbH. (Presidents fQrgen Kreuzhage and Hans Schermer). Pappelallee 3. 6940 Weinbeim/Bergstr.. armany. and
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Angew. Chem. internut. Edit.
1 Vol. 8
(1969) 1 NO.8
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