Necrology

Leo Benedict MacIsaac of the Atlantic Section died earlier thisyear. Mr. MacIsaac was the Regional Director of the HealthProtection Branch (formerly the Food and Drug Directorate) inHalifax. He had been with this organization since 1949. Mr.MacIsaac was born and raised in Nova Scotia, graduated fromSt. Francis Xavier University in 1947, and later took Post-Graduatework at Dalhousie University. Ben MacIsaac interrupted hiseducation to serve with the Canadian Forces. He held a Com­mission in the First Field Regiment (RC.A.) and saw active dutyin North Africa and Italy. In addition to his intense interest indeveloping the usefulness of the Laboratories of the HealthProtection Branch to the benefit of the whole region, Ben Mac­Isaac found time to be active in his Church and the Knights ofCoIumbus, in which organization he served as Grand Knight andState Deputy. He was also a keen member of the Local Homeand School Association, the St. Stephans Holy Name Society,and the Cape Breton Club.

New Books

Bread Science and Technology. Y. Pomeranz and J. A. Shellen­berger. AVI Publishing Comp. Inc., Westport, Conn. D.s.A.1971. 262 pp. Price $18.00, in the D.S.A. $17.00.A volume dealing with the production of bread involving

the transformation from. grain to flour, the technology of breadmaking and evaluation of dough and bread properties. The bookcovers historical aspects of the bread making process and alsodeals with bread making in countries around the world.

Principles of Package Development. R C. Griffin and S. Sacha­row. AVI Publishing Comp. Inc., Westport, Conn. D.S.A.1972. 327 pp. Price $18.00, in the U.S.A. $17.00.This book covers modern package development from mate­

rials testing to package disposal and represents a sequel to theauthors earlier book Food Packaging.

Tree Fruit Production. B. J. E. Teskey and J. S. Shoemaker.AVI Publishing Comp. Inc., Westport, Conn. U.s.A. 1972.336 pp. Price $16.00, in the D.S.A. $15.00.The second edition of Tree Fruit Production is a compre­

hensive and contemporary treatise on the scientific principlesand techniques involved in the production of commercially im­portant deciduous tree fruits: apple, pear, peach, cherry, plum,apricot, and nectarine.

Progress in Industrial Microbiology. Volume 11. Edited byD. J. D. Hockenhull. Longman Canada Ltd., Don Mills,Ont. 276 pp. Price $19.75.Chapters in this volume are: The antibiotics of Bacillus

Species: Their possible roles in sporulation; Carotenoids in fungiand non-photosynthetic bacteria; Continuous brewing; EnglishCydermaking; Synchronous culture; Toxigenic algae.

Principles of Enzymology for the Food Sciences. J. R Whitaker.Marcell Dekker Inc., New York, U.S.A. 1972. 636 pp.Price $26.50.A textbook intended for undergraduate and graduate students

in food science. The first chapter of the book describes the roleof enzymes in food processing, digestion, nutrition, health anddisease,. and in analytical determinations. Subsequent chapterscover the following topics: the protein nature of enzymes, physicaland chemical properties; purification; the influence of experi­mental parameters (e.g., substrate concentration, cofactors, pH);

Can. Inst. Food Se!. Teehnol. J. Vol. 6, No. 2, 1973

and nomenclature. The latter part of the text treats the hydrolyticand oxidative enzymes that are of importance in the study offood science. All areas are thoroughly examined by means ofthe principles of organic and physical chemistry. The formatof the text is based on material developed over the last 14 yearsin a course on food enzymology given by the author.

Textured Foods and Allied Products. M. Gutcho. Food Tech­nology Review No. 1. Noyes Data Corp., Park Ridge, N. J.07656.0 D.S.A. 1973. 313 pp. Price $36.00.This book deals with the preparation of meat-like foods

from readily available protein, such as soy, peanut, and wheatgluten protein. Chapters cover edible spun protein fibers, varioustechniques for meat-like textured foods, simulated meat products,other textured simulated foods, and compatible f1avors.

Introduction to Food Science and Technology. G. F. Stewartand M. A. Amerine. Academic Press Inc., New York, U.S.A.1973. 294 pp. Price $15.00.A textbook designed for the beginning student in food

science. It gives an integrated picture of the fundamentals offood processing and preservation, including nutritional aspects.

Progress in Human Nutrition. Vo!. 1. Editor S. Margen. AVIPublishing Comp. Inc., Westport, Conn., D.S.A. 1971. 228pp. Price $16.00, in the D.S.A. $15.00.This volume represents the proceedings of two symposia,

Biochemistry and nutrition on proteins and biocatalysts, and Dys­nutrition in the seven ages of man.

Ice Cream. W. S. Arbuckle. AVI Publishing Comp. Inc., West­port, Conn., U.S.A. 1972. 474 pp. Price $20.00, in theU.S.A. $19.00.This is the second edition of the well-known textbook on

Ice Cream production. The new edition has been completelyrevised and expanded to bring up to date all the new develop­ments in the ice cream industry.

Microbiology af Food Fermentations. C. S. Pederson. AVI Pub­lishing Comp. Inc., Westport, Conn., U.S.A. 1971. 283 pp.Price $19.00, in the D.S.A. $18.00.A textbook of food microbiology dealing with the many

foods produced by fermentation processes. There are chapters onthe most important fermented foods, microorganisms of fermentedfoods, chemical changes during fermentation, and food fermen­tation as an approach to world feeding problems.

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