Chemistry Reference
In-Depth Information
77. Arora, S. (2003) The effect of enzymes and starch damage on wheat flour quality. Master Thesis, Texas
A&M University.
78. McDonough, C.M., Seetharaman, K., Waniska, R.D. and Rooney, L.W. (1996) Microstructure changes
in wheat flour tortillas during baking. Journal of Food Science 61 , 995-999.
79. Waniska, R.D. (1999) Perspectives on flour tortillas. Cereal Foods World 44 , 471-473.
80. Alviola, J.N. and Waniska, R.D. (2008) Determining the role of starch in flour tortilla staling using
alpha-amylase. Cereal Chemistry 85 , 391-396.
81. Fast, R.B. (2000) Manufacturing technology of ready-to-eat cereals. In: Breakfast Cereals and How
They Are Made (eds R.B. Fast and E.F. Caldwell). AACC, St Paul, MN.
82. Secrest, R. (1995) Cereal. In: How Products Are Made ,Vol. 3 (eds J.L. Longea and N. Schlager). Gale,
Detroit.
83. Buhler, A.G. (2000) Breakfast cereals: production plants from a single source. In: Breakfast Cereals .
http://www.buhlergroup.com
84. Fritze, H., Koenemann, K., Koenemann, R. (1991) Process for producing a foodstuff of cereal. Patent
Application US42541450.
85. Fulger, C.V. and Gum, E.K. (1987) Process for preparing an all grain, enzyme-saccharified cereal and
product produced. Patent Application US4656040.
86. Maselli, J.A., Neidleman, S.L., Antrim, R.L. and Johnson, R.A. (1989) Method for making cereal
products naturally sweetened with fructose. Patent Application US4857339.
87. Antrim, R.L. and Taylor, J.B. (1990) R-Enzyme-treated breakfast cereal and preparation process. Patent
Application CA2016950.
88. Spendler, T. and Nielsen, J.B. (2003) Enzymatic treatment of starchy food products for shortening the
tempering step. Patent Application WO/2003/024242.
89. International Agency for Research on Cancer (1994) Acrylamide. IARC Monographs on the Evaluation
of the Carcinogenic Risk of Chemicals to Humans . IARC, Lyon, France, pp. 389-433.
90. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and T ornkvist, M. (2002) Analysis of acrylamide, a
carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50 , 4998-5006.
91. CIAA (2005) The CIAA acrylamide “toolbox” Rev. 6. 23 September, http://www.ciaa.be
92. Taeymans, D., Ashby, P., Blank, I., Gonde, P., van Eijck, P., Lalljie, S., Lingnert, H., Lindblom, M.,
Matissek, R., M uller, D., O'Brien, J., Stadler, R.H., Thompson, S., Studer, A., Silvani, D., Tallmadge,
D., Whitmore, T. and Wood, J. (2004) A review of acrylamide: an industry perspective on research,
analysis, formation, and control. CRC Critical Reviews in Food Science and Nutrition 44 , 323-347.
93. CIAA Technical Report (2005) 'Acrylamide status report December 2004'. A summary of the efforts
and progress achieved to date by the European Food and Drink Industry (CIAA) in lowering levels of
acrylamide in food. Brussels, http://www.ciaa.be
94. FIAL (2005) FIAL meeting. ETH Z urich.
95. Stadler, R.H. (2006) The formation of acrylamide in cereal products and coffee. In: Acrylamide and
Other Hazardous Compounds in Heat-Treated Foods (eds K. Skog and J. Alexander). Woodhead
Publishing, Cambridge, pp. 23-40.
96. RHM Technologies (2005) RHM Technologies presentation at the UK FSA Process Contaminants
meeting. 19 April, London.
97. Graf, M., Amrein, T.M., Graf, S., Szalay, R., Escher, F. and Amad o, R. (2006) Reducing the acrylamide
content of a semi-finished biscuit on industrial scale. LWT - Food Science and Technology 39 , 724-728.
98. Amrein, T.M., Sch onbachler, B., Escher, F. and Amad o, R. (2004) A method for the determination
of acrylamide in bakery products using ion trap LC-ESI-MS/MS. Journal of Agricultural and Food
Chemistry 52 , 4282-4288.
99. Boer, L. de (2004) Reduction of acrylamide formation in bakery products by application of Aspergillus
niger asparaginase. In: Using Cereal Science and Technology for the Benefit of Consumers . Proceedings
of 12th International ICC Cereal and Bread Congress, 24-26 May 2004, Harrogate, Part 10.
100. Vass, M., Amrein, T.M., Sch onbachler, B., Escher, F. and Amad o, R. (2004) Ways to reduce the
acrylamide formation in cracker products. Czech Journal of Food Sciences 22 , 19-21.
101.
DSM Food Specialties (2007) Preventase TM - The proven solution to acrylamide, http://www.dsm.com/
en US/html/dfs/preventase welcome.htm
- A natural solution to a natural problem http://www.acrylaway.
novozymes.com/en/MainStructure/Acrylaway
102.
Novozymes (2007) Acrylaway R
±
applications/index.html
103.
CIAA
Acrylamide
Toolbox
key
updates
(2007)
http://www.ciaa.be/documents/brochures/CIAA
Acrylamide Toolbox Oct2006.pdf
 
Search WWH ::




Custom Search