WEwelcome Osmotic Dehydration and Vacuum Impregnation: Applica-tions in Food Industries,edited by Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter . Speiss and Diana Behsnilian to our fast growing Food Preservation Technology Series. This valuable addition to the Series covers an important topic never before treated in such a well-organized and compre-hensive manner. This carefully edited reference addresses the fundamental and applied aspects of osmotic dehydration and vacuum impregnation and includes the work of highly renowned research centers from Europe, Israel, and Canada. I am particularly impressed with the depth of each chapter and the immense contribution of new knowledge this work brings to the scientific community and practitioners.
