โ Scribed by M.P. Tombs
No coin nor oath required. For personal study only.
This is a report on a conference organised by the Food Chemistry Group of the Royal Society of Chemistry, held in true Communitaire style at ENSBANA at the University of Burgundy, in Dijon. As the preface notes, they all went to Clos De Vougeot for dinner; participants at a meeting on Water in Foods also went there some years ago. It might seem somewhat audacious to hold such a meeting in the heart of Burgundy but wine is after all only very expensive flavoured water. We had trout accompanied by a Meursault with a pronounced almond flavour. It may have been the dose of cyanide that this implies, or the general level of alcohol consumption that led to the subsequent malaise. It is not all fun being a food scientist. Be that as it may, this was clearly a very good meeting, and attracted seventy eight contributions. Of these one came from Malaysia, one from the USA, two from Canada and three from Japan. The remainder came from nearly every country in Europe.
Dickinson is a very distinguished worker in this field, from an equally distinguished department, and it is no surprise that as well as co-editing the book his name appears on no less than ten of the contributions.
The papers are grouped into Adsorbed layers, Protein interactions and functionality, Emulsions, Foams, Mixed polymer biosystems, Gels and networks, Rheological and mechanical properties, and Glasses.
๐ SIMILAR VOLUMES
Compressing the world of pediatric oncology into 188 pages is a daunting task, but Pinkerton et al. have largely succeeded. Their clinically oriented text, filled with colorful histopathology, exemplary radiology, and easy-tofollow flow diagrams, is a useful teaching tool. The hardcover book is pred