Chemistry Reference
In-Depth Information
Fernandez-Garcia,E.,J.U.McGregor,andS.Traylor.(1998).Theadditionofoatiberandnaturalalternative
sweetenersinthemanufactureofplainyogurt.
J.DairySci.,81
,655-663.
Fonseca,R.R.,andR.C.A.Neves.(1998). Elabora¾ãodeiogurtedietéticodegraviola.In:16thCongresso
Brasilero de Ciencia e Technologia de Alimentos. Rio de Janeiro, Brazil. (extracted from Pinheiro,
M. V. S.,Oliveira,M.N.,Penna,A.L.B.,andTamime,A.Y.(2005).Theeffectofdifferentsweeteners
inlow-calorieyogurts:Areview.
Int.J.DairyTechnol.,58
(4),193-199.
Freeman,T.M.(1989).Sweeteningcakesandcakemixeswithalitame.
CerealFoodsWorld,34
,1013-1015.
Frye,A.M.,andC.S.Setser.(1992).Optimizingtextureofreduced-calorieyellowlayercakes.
CerealChem.,
69
,338-343.
Gates,J.C.(1981).
BasicFoods,2ndedition
.NewYork:Holt,RinehartandWinston.
Gautneb, T., K. Steinsholt, and R. K.Abrahamsen. (1979). Effect of different sweeteners and additives on
acidiicationoffrozenyogurt.
DairyScienceAbstracts,41
(8),4232.
Godshall,M.A.(1990).Useofsucroseasasweetenerinfoods.
CerealFoodsWorld
,
35
,384-389.
Grenby,T.H.(1989).
ProgressinSweeteners:AppliedFoodScienceSeries
.NewYork:Elsevier.
Grenby,T.H.,K.J.Parker,andM.G.Lindley.(1983).
DevelopmentsinSweeteners,vol.2
.NewYork:Applied
SciencePublishers.
Grice,H.C.,andL.A.Goldsmith.(2000).Sucralose:Anoverviewofthetoxicitydata.
FoodChem.Toxicol.,
38
,S1-S6.
Groschner, P. (1998). Production of ice cream by using honey instead of sugar.
Deutsche Lebensmittel-
Rundschau,94
(7),214-217.
Happel,B.L.(1995).Crystallinemaltitolinthemanufactureofchocolate.
ManufactureConfectionery,75
(11),
96-99.
Haque,Z.,andK.J.Aryana.(2002).Effectofsweetenersonthemicrostructureofyogurt.
FoodSci.Technol.
Res.,8
(1),21-23.
Haque,Z.U.(1993).Inluenceofmilkpeptidesindeterminingthefunctionalityofmilkproteins:Areview.
J. DairySci.,76
,311-320.
Hernandez-Morales, C.,A. Hernandez-Montes, andA.Villegas de Gante. (2007). Effect of the partial sub-
Effect of the partial sub-
stitutionofsucrosebyneotameonthesensoryandconsistencycharacteristicsofplainyogurt.
Revista
MexicanadeIngenieriaQuimica,6
(2),203-209.
Herrera,M.L.,J.I.M'Cann,C.Ferrero,N.E.Zaritzky,andR.W.Hartel.(2007).Thermal,mechanicaland
molecularrelaxationpropertiesoffrozensucroseandfructosesolutionscontaininghydrocolloids.
Food
Biophysics,2
,20-28.
Hickenbottom, J. (1996). Use of molasses in bakery products.
AIB Technical Bulletin
, G. Ranhotra (Ed.),
Vol. XVIII(6),1-6.
Higgins,J.P.,T.D.Tuttle,andC.L.Higgins.(2010).Energybeverages:Contentandsafety.
MayoClin.Proc.,
85
,1033-1041.
Hodge, J. E. (1953). Dehydrated foods: Chemistry of browning reactions in model systems.
J.Agric. Food
Chem.,1
,928-943.
Holleran, J. (1996). Sweet success: Use of high-intensity sweeteners in soft drinks.
Beverage Ind
.
, 87
(4),
50-52.
Horton,S.D.,G.N.Lauer,andJ.S.White.(1990).Predictinggelatinizationtemperaturesofstarch/sweetener
systemsforcakeformulationbydifferentialscanningcalorimetry—PartII:Evaluationandapplication
ofamodel.
CerealFoodWorld,35
,734-740.
Howling,D.(1992).Glucosesyrup:Production,propertiesandapplications.In:F.W.SchenckandR.E.Hebeda
(eds.),
StarchHydrolysisProducts
(277-317).NewYork:VCHPublishers.
Hunt,J.N.,J.L.Smith,andC.L.Jiang.(1985).Effectofmealvolumeandenergydensityonthegastricempty-
ingofcarbohydrates.
Gastroenterology,89
,1326-1330.
Hyvonen,L.,P.Koivistoinen,andF.Voirol.(1982).Foodtechnologicalevaluationofxylitol.
Adv.FoodRes.,
28
,373-403.
Hyvonen,L.,andM.Slotte.(1983).Alternativesweeteningofyogurt.
J.FoodTechnol.,18
,97-112.
Innova Market Insights for FoodIngredientsFirst.com, June 2010. Global Sugars and Sweeteners Product
Trends,powerpointpresentation.
Irwin,W.E.(1990).Reduced-caloriebulkingredients:Isomalt.
Manufact.Confect.,70
(11),55-60.
Ivy,J.L.,L.Kammer,Z.Dingetal.(2009).Improvedcycling-time-trialperformanceafteringestionofacaf-
Improvedcycling-time-trialperformanceafteringestionofacaf-
feineenergydrink.
Int.J.SportNutr.Exerc.Metab.,19
,61-78.
Search WWH ::
Custom Search