The AlveoConsistograph helps one to classify, control and select wheat and flour, and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients and other additives resulting in better control of dough on the production line and more consistent end-product quality. The handbook provides an understanding of the technical data generated by this instrument and gives application examples. It explains the workings of the Chopin Consistograph and provides an insight into its coupling with the Chopin Alveograph. This is the first revision of this handbook in 20 years, and it explains major modifications and improvements of the Alveograph through new and revised chapters.

Contact: AACC International Press, 3340 Pilot Knob Road, St. Paul, MN 55121, United States of America. Tel: +1 (651) 994 3840; Fax: +1 (651) 454 0766; E-mail: aaccpress@scisoc.org

The book reviews recent advances in packaging formats and processing technologies. The first part covers novel can designs and non-traditional packaging formats, such as retort pouches. The second part examines the developments in processing and process control technology. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.

Contact: Woodhead Publishing Ltd., Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, United Kingdom. Tel: +44 (1223) 891 358; Fax: +44 (1223) 893 694; E-mail: wp@wood headpublishing.com.