When, a few years ago, the publication of Elsevier's Encyclo pa:dia of Organic Chemistry was suspended, it seemed desirable to complete-on account of its monographic character-the steroid section in accordance with the original conception. One conside ration in favour thereof, among others, was that the steroid section of Beilstein's Handbuch will not be available for some years to come, so that also to those using Beilstein the present publication is a valuable help in bridging the gap. In view of the undiminished activity in this special field- equally important to chemists, bio chemists, and the medical world - the hope that the completion of this section will meet the needs of a wide circle of readers ap pears tobe justified. Altogether three more volumes are planned for the Supplement, the first of which, now presented, covers the steroid Oxo-com pounds, the Iiterature having been consulted up to the end of 1946 in conformity with the previous volumes of the steroid Supplement. Where, however, important additions and correc tions are concerned, Iiterature up to the most recent date has been taken into account. In treating the subject matter the same prin ciples have been followed as in the previous volumes of this section. Editorship remains in the competent hands of Dr. F. RADT, who has contributed a considerable proportion of the matter treated in this volume. He is assisted by Dr. A. GEORG and Dr. DoRA STERN.

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry