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Dictionary of Food Ingredients

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Bibliography 249 Lachance, P. A. 1973. Carbohydrates as Nutrients. Food Product Development 7(6): 29–34. Lactate Esters. Technical Bulletin. Holland: C. V. Chemie Combinate Amsterdam C.C.A. Lactic Acid and Lactates. Gorinchem, Holland: C. V. Chemie Combinatie Amsterdam C.C.A. Lactic Acid and Lactates. Technical Bulletin. London, England: Croda Food Products Ltd. Lactose. 1979. San Francisco, CA: Foremost-McKesson, Inc. Lactose in Bakery Products. 1977. Technical Bulletin. San Francisco, CA: Foremost-McKesson, Inc. Lampert, L. M. 1975. Modern Dairy Products. New York: Chemical Publishing Co., Inc. Leciflow. Technical Bulletin. Chicago: Kraft Foods. Lecithin. Technical Bulletin. Chicago: Central Soya Co., Inc. Lecithin from Central Soya Naturally. Fort Wayne, IN: Central Soya Co., Inc. Lehmann, P. 1979, April. More Than You Ever Thought You Would Know About Food Additives. FDA Consumer. Lonzest Polyethoxylated Sorbitan Esters. Technical Bulletin. Fair Lawn, NJ: Lonza, Inc. Low Calorie Sweeteners. 1983. Food Engineering 55(5): 138–139. Low Sodium Flavor Enhancers. Technical Bulletin. Teaneck, NJ: Ajinomoto U.S.A., Inc. McCormick, R. D. 1975. Aspartame: A New Dimension for Controlling Product Sweetness. Food Product Development 9(1): 22, 35–36. McCormick, R. D. 1983. Food Pigment Use Governed by Broad Considerations. Processed Prepared Foods 152(1): 127, 131–132. McCormick, R. D. 1986. Ginger—The Zing in Asian Cuisine. Processed Prepared Foods 155(6): 169–171. McCormick, R. D. 1982. GRAS Emulsifier Has Broad Spectrum Antimicrobial Properties. Processed Prepared Foods 151(8): 125. McCormick, R. D. 1985. Methods for Developing Unique Textured Foods. Prepared Foods 154(3): 155–156. McDonald, R. W. Salt. Chicago: Morton Salt. Make Good Foods Better. Technical Bulletin. Fort Wayne, IN: Central Soya Co., Inc. Malic Acid. Parsippany, NJ: Alberta Gas Chemicals. Maltrin®. Muscatine, IA: Grain Processing Corp. Marks, J. 1968. The Vitamins in Health and Disease. London, England: J&A Churchill Ltd. Matz, S. A. Bakery Technology and Engineering. Westport, CT: The AVI Publishing Co., Inc.

250 Dictionary of Food Ingredients Matz, S. A. 1959. The Chemistry and Technology of Cereal as Food and Feed. Westport, CT: The AVI Publishing Co., Inc. Matz, S. A. Cookie and Cracker Technology. Westport, CT: The AVI Publishing Co., Inc. Maxarome®. Des Plaines, IL: GB Fermentation Industries, Inc. Meer Natural Colors. Technical Bulletin. North Bergen, NJ: Meer Corp. Minerals for Nutrition. Technical Bulletin. St. Louis, MO: Mallinckrodt, Inc. Monsanto Sorbic Acid and Potassium Sorbate. St. Louis, MO: Monsanto. Morris, C. E. 1981. Combines Intense Flavors with Low Salt Content. Food Engineering 53(9): 94–95. Morris, C. E. 1981. FDA Clears Aspartame. Food Engineering 53(8): 154–155. Nair, Sonia. 2010. Sea Salt vs. Table Salt. Buzzle.com. National Certified FD&C Food Colors. 1972. Morristown, NJ: Allied Chemical Corporation. Natural Fats and Oils. Technical Bulletin. Boonton, NJ: Drew Chemical Corp. Natural Spices. Madison, WI: Quality Control Spice Co., Inc. Natural Vegetable Colors. Technical Bulletin. Milwaukee, WI: Chr. Hansen’s Laboratory, Inc. Nelson, J. A., and G. M. Trout. 1964. Judging Dairy Products. Milwaukee, WI: Olsen Publishing Co. Neotame. Technical Bulletin. NutraSweet Property Holdings, Inc. Newer Knowledge of Milk. 3rd ed. Chicago: National Dairy Council. New Perspective Proven Effective in Tests. 1982. Food Engineering 54(11): 60. New Trade-Offs in Selecting Acidulants. 1974. Food Engineering 46(5): 84–85. OBI Pectin. Technical Bulletin. Switzerland: OBI Pectin AG. Ockerman, H. W. 1978. Source Book for Food Scientists. Westport, CT: The AVI Publishing Co., Inc. Official Methods of Analysis. 1975. 12th ed. Washington, DC: Association of Official Analytical Chemists. Ohr, L. M. 1998. A Sampling of Sweetness. Prepared Foods 167(3): 57–63. The Oleoresin Handbook. 1974. New York: Fritzsche Dodge & Olcutt, Inc. On Lactose. San Francisco, CA: Foremost-McKesson, Inc. Paul, P. C., and H. H. Palmer. Food Therapy and Applications. New York: John Wiley & Sons, Inc. Peanut Flour. 2010. localharvest.org. Peanut Flour. 2009. Golden Peanut Company, LLC.

Bibliography 251 Peanut Oil. Tifton, GA: Georgia Agricultural Commodity Commission for Peanuts. Peckham, G. C. 1964. Foundations of Food Preparation: A Beginning College Text. New York: The Macmillan Company. Penick Plus-A-Tives® and Flavor Materials. New York: S. B. Penick & Co. Petrowski, G. E. 1976. Emulsion Stability and Its Relation to Foods. Reprinted from Advances in Food Research 22. Petrowski, G. E. 1975. Food-Grade Emulsifiers. Food Technology 29(7): 52–62. Phosphates. 1979. Technical Bulletin. Philadelphia: FMC Corporation. Phosphoric Acid. Westport, CT: Stauffer Chemical Co. Polydextrose. 1982. New York: Pfizer, Inc. Polyglycerol polyricinoleate. 2010. Wikipedia.org. Pomalus. 1977. Morristown, NJ: Allied Chemical Corp. Potassium Chloride. Westwood, NJ: Tri-K Industries, Inc. Potassium Gluconate. Technical Bulletin. Itasca, IL: PMP Fermentation Products, Inc. Potassium Hydrogen Tartrate. FR Germany: Joh. A. Benckiser GmbH. Products Catalog 1977–1978. Harbor City, CA: Hathaway Allied Products, Inc. Product Guide Cocoa Powder. 1974. Holland: Cacaofabriek de Zaan. Product Information on Phosphates. Technical Bulletin. Westport, CT: Stauffer Chemical Company. Promine®-F. Chicago: Central Soya Co., Inc. Promine®-R. Chicago: Central Soya Co., Inc. Promosoy®-100. Chicago: Central Soya Co., Inc. Properties of Kelcogel® LT100 Gellan Gum. Technical Bulletin. San Diego, CA: The NutraSweet Kelco Co. Propylene Glycol. New York: Union Carbide Corp. The Protein Power of Soybeans. Chicago: Food Protein Council. Proteins from EEC. Erie, IL: The Erie Casein Company, Inc. Przybyla, A. 1980. Colors. Processed Prepared Food 149(9): 109–114. Przybyla, A. 1983. Oils: Oil Selection Key to Many New Products. Prepared Foods 152(4): 97–100. Przybyla, A. 1981. Polydextrose New Food Additive Approved by FDA. Processed Prepared Foods 150(8): 75–76. Pszczola, D. E. 1997. Curdlan Differs from Other Gelling Agents. Food Technology 51(4): 30. Pszczola, D. E. 1999. Sweet Beginnings to a New Year. Food Technology 53(1): 70–76. Pyridoxine Hydrochloride. Technical Bulletin. New York: Fallek Sales Inc.

252 Dictionary of Food Ingredients Questions and Answers About Phosphates in Food. Westport, CT: Stauffer Chemical Company. REB-A 99%. 2010. Food Processing 71 (9) 44. Refined Fish Oils Hold Potential for Food Fortification. 1998. Food Technology 52(4): 76. The Remarkable Story of Monosodium Glutamate. Washington, DC: International Glutamate Technical Committee. Riboh, M. 1977. Natural Colors: What Works… What Doesn’t. Food Engineering 49(5): 67–72. Ribotide®. Tokyo: Takeda Chemical Industries, Ltd. Rice, J. 1983. Yucca Plant Extract. Food Processing 44(4): 58. Robinson, R. F. 1972. What is the Future of Textured Protein Products? Food Technology 26(5): 59–63. Roche Carotenoids. 1986. Technical Bulletin. Nutley, NJ: Roche Chemical Division. Rust, R. E., and D. G. Olson. Meat Curing Principles and Modern Practice. Kansas City, MO: Koch Supplies, Inc. SAG® Silicone Antifoams. 1975. New York: Union Carbide. Sales Soar for Carob Powder Used in Candies, Cookies, Cakes, Instant Drinks … 1977. Food Engineering 49(9): 43. Salt in the Meat Industry. St. Clair, MI: Diamond Crystal Salt Co. Sanderson, G. R. 1994. Gellan Gum. Technical Bulletin. San Diego, CA: Kelco Division of Merck and Co. Saussele, H. Jr. 1982. Trends and Future of Yeast. Food Engineering 54(5): 129. SeqGuerseterennseboNroa,2 NFCo:odCibGau-iGdeeigaynCd oNrpao2raCtiaonF.ood Grade EDTA. 1985. Scott-Thomas, Carlene. 2009. FDA GRAS for sucromalt will widen market appeal, says Cargill. Food Navigator. Signorino, C. A., and E. R. Furmanski. 1975. Dyes Cause Color Problems? Try Certified Lakes. Food Engineering 47(5): 76–77. Silicone Antifoams. 1973. Skokie, IL: Hodag Chemical Corp. Sinclair, P., R. S. Vettel, and C. A. Davis. Soybeans in Family Meals. Washington, DC: U.S. Dept. of Agriculture. Sodium Bicarbonate. 1987. New York: Church & Dwight Co., Inc. Sodium Bicarbonate. 1982. Technical Bulletin. Morristown, NJ: Allied Chemical. Sodium Citrate in Foods. 1969. New York: Pfizer Chemicals Division. Sodium Saccharin Powder. 1981. Chicago: Pettibone-Chicago, Inc. Solka-Floc®. New York: Brown Company. Sorbic Acid and Potassium Sorbate. St. Louis, MO: Monsanto. Sorbitol. 1972. Technical Bulletin. Fairlawn, NJ: Lonza, Inc.

Bibliography 253 Sorbitol in Foods. 1975. New York: Pfizer Chemicals Division. Sorbitol, Sorbitol. 1971. New York: Pfizer Chemicals Division. Speciality Grains Add Interest and Nutrition. Portfolio. Fresno, CA: Sunnyland Mills. Specification for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Emulsifiers, Stabilizers, Bleaching and Maturing Agents. 1964. Geneva, Switzerland: World Health Organization. Spices, Flavors, Flavor Characterization. 1966. New York: Fritzche Dodge & Olcott, Inc. SPI Polyols. Technical Bulletin. New Castle, DE: SPI Polyols, Inc. Stadex® Dextrins. Technical Bulletin. Decatur, IL: A. E. Staley Manufacturing Company. Starch. Technical Bulletin. Bridgewater, NJ: National Starch and Chemical Company. Starch. Technical Data. Decatur, IL: A. E. Staley Mfg. Co. Star-Dri® Corn Syrup Solids. Decatur, IL: A. E. Staley Mfg. Co. Sta-Sol® Lecithin Concentrates. Technical Bulletin. Decatur, IL: A. E. Staley Mfg. Co. Sta-Sol® R Lecithin Compound. Technical Bulletin. Decatur, IL: A. E. Staley Mfg. Co. Stephenson, M. G. 1975. Textured Plant Protein Prodcuts: New Choices for Consumers. FDA Consumer 9(3): 18–23. Steviol glycoside.2010. Wikpedia.org. Straight Talk About Salt. 1982. Alexandria, VA: Salt Institute. Strike Oil. Bismarck, ND: North Dakota Sunflower Council. Sucromalt. 2010. Ingredients Wizard.com. Sugarless Syrup. 1984. Food Engineering 56(5): 68–69. Sunflower. 1982. Bismarck, ND: National Sunflower Association. Sustane® Food-Grade Antioxidants. Technical Bulletin. Des Plaines, IL: UOP Process Division. Syloid®. Baltimore, MD: W. R. Grace & Co. Syloid® Conditioning Agents for the Food Industry. Baltimore, MD: W. R. Grace & Co. Syncal® Calcium Saccharin. 1981. Cleveland, OH: Sherwin-Williams Company. Syncal® Sodium Saccharin. 1981. Cleveland, OH: Sherwin-Williams Company. Takeda-Fallek Sales, Inc. Technical Bulletin. New York: Takeda-Fallek Sales, Inc. Tannic Acid. Technical Bulletin. Flushing, NY: Aceto Chemical Co., Inc. Tapioca Starch. Technical Bulletin. Ridgefield, New Jersey. Multi-Kem Corporation.

254 Dictionary of Food Ingredients Tara Gum. Technical Bulletin. Tucson, Arizona. Gum Technology Corporation. Tenox® Food-Grade Antioxidants. 1974. Kingsport, TN: Eastman Chemical Products. Terra Alba, Calcium Sulfate Dihydrate. Technical Bulletin. Elkhart, IN: Miles Laboratories, Inc. Testing Time for Tofu. 1984. Food Manufacture 59(5): 76–77. Toops, Diana. Holy Grail of Sweeteners ? .2010. Food Processing 71(02): 18–21. Triebold, H. O., and L. W. Aurand. 1969. Food Composition and Analysis. New York: Van Nostrand Reinhold Co. Tripotassium Citrate. FR Germany: Joh. A. Benckiser GmbH. Trisodium Citrate. FR Germany: Joh. A. Benckiser GmbH. Tungland, B. C. 1998. A Natural Pre-biotic. The World of Ingredients (September): 38–41. Twigg, B. A. 1974. Ingredient Technology for Product Development. Portland, OR: IFT Short Course. U.S. Food and Drug Administration. GRAS Notice No. 000253 Rebaudioside A.2008. Valley Evaporating Company. Specification Sheet #21. Yakima, WA: Kingblossom Apple Flakes & Powders. Veltol®-Plus and Veltol®. New York: Pfizer Chemicals Division. Versene® Ca and Versene® NA Food Grade Chelating Agents. Technical Bulletin. Midland, MI: Dow Chemical Co. Wade, Marcia A. Inulin and that “Gut” Feeling. 2004. Prepared Foods. com We Make Things Taste Good. Technical Bulletin. Camden, NJ: Mafco Worldwide Corp. What is spelt flour? 2008. Bakingbites.com. Wheat Gluten. 1981. Shawnee Mission, KS: International Wheat Gluten Association. Wheat Starch. Technical Bulletin. Minneapolis, MN: Henkel Corp. Whistler, R. L., and J. N. Bemiller. 1973. Industrial Gums. New York: Academic Press. Windholz, M. 1976. The Merck Index. 9th ed. Rahway, NJ: Merck & Co., Inc. Woodin, G. B. 1981. The Elegant Egg. Food Product Development 15(4): 44–56. Worcestershire Sauce. Technical Bulletin. Dallas, TX: The Illes Co. The World of Norda Flavors. New York: Norda Essential Oil & Chemical Co., Inc.

Bibliography 255 Wouters, R. 1998. The Benefits of Inulin and Oligofructose in Ice Cream. The World of Ingredients (September): 44–45. Xylitol: Sugar’s New Rival. 1976. Business Week, September 3, p. 765. Yeasts for Wine Making. 1981. Bulletin. Milwaukee, WI: Universal Foods Corporation. Your Guide for Buying Malt Extracts and Related Syrups. Milwaukee, WI: Premier Malt Products, Inc. Zeratsky, Katherine. 2010. Nutrition and healthy eating. MayoClinic.com. Ziemba, J. V. 1975. Food Protein Research Accelerates. Food Processing 36(8): 21–27. Zind, T. 1999. Faking the Fat. Food Processing 60(8): 54–59. Zind, T. 1999. Stay Keen on the Sweetener Scene. Food Processing 60(7): 54–58. Zoller, J. M., et al. 1980. Fortification of Non-Staple Food Items with Iron. Food Technology 34(1): 38–46.


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