Food Chemical Composition: Dietary Significance in Food Manufacturing

Chapter 9: References

Anon (1959). The Arsenic in Food Regulations 1959, as amended. HMSO

Anon (1979). The Lead in Food Regulations 1979, as amended. HMSO

Anon (1996). The Food Labelling Regulations 1996. SI 1499, as amended. HMSO

Anstis, J. and Cauvain, S.P. (1998) The effects of sugar and alternatives in cakes. CCFRA R&D Report No. 68

Ayhan, Z., Yeom, H.W., Zhang, Q.H. and Min, D.B. (2001). Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. Journal of Agricultural and Food Chemistry, 49 (2): 669 674

Bacchem, C.W.B., Speckmann, G.J., van der Linde, P.C.G., Verheggen, F.T.M., Hunt, M.D., Steffens, J.C. and Zabeau, M. (1994) Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers. Bio/Technology 12 1101 1105.

Baker, R.T.M. (2002) Canthaxanthin in aquafeed applications: is there any risk? Trends in Food Science and Technology 12 (7): 240 243.

Banks, J.M., Hunter, E.A. and Muir, D.D. (1993). Sensory properties of low fat Cheddar cheese: effect of salt content and adjunct culture. Journal of the Society of Dairy Technology, 46(4): 119 123

Beckett, S.T. (1999). Industrial Chocolate Manufacture and Use. Publ: Blackwell Science

Bender, A.E. (1973). Nutrition and Dietetic Foods. Publ: Leonard Hill Books

Bender, D.A. and Bender A.E. (1999). Benders Dictionary of Nutrition and Food Technology. 7th edition. Publ: Woodhead Publishing

British Nutrition Foundation (1994). Food Fortification. BNF Briefing Paper

British Nutrition Foundation (2001). Selenium and Health. BNF Briefing Paper.

Caperuto L.C., Amaya-Farfan J., Camargo C.R.O. (2001)...

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