Bibliography

1. H. Schubert, "Food Particle Technology. Part 1: Properties of Particles and Particulate Food Systems," J. Food Technol. 6, 1-32 (1987).

2. B. Makower and W. B. Dye, "Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and Glucose," Agric. Food Chem. 4, 72-77 (1984).

3. J. M. Flink, "Transition in Dried Carbohydrates," in M. Peleg and E. B. Bagley, eds., Physical Properties of Foods, AVI Publishing, Westport, Conn., 1983.

4. E. C. To and J. M. Flink, "Collapse," J. Food Technol. 13,551594 (1978).

5. H. Schubert, "Instantization of powdered food products" Int. Chem. Eng. 33, 28-45 (1993).

6. W. Pietsch, Size Enlargement by Agglomeration, Wiley, New York, 1991.

7. P. Koenig et al., Bepex Corp. Product Literature, Bepex Corp., Minneapolis, Minn.

8. S. Hogekamp, "Über eine modifizierte Strahlagglomerationsanlage zur Herstellung schnell dispergierbarer Pulver," Ph.D. dissertation, Universität Karlsruhe, 1997.

9. S. Mignat, "Spray Drying and Instantization—A Survey," Dragoco Report, Factoring Information Service 4, Holzminden, Germany, 1988, pp. 105-116.

10. T. Yokoyama, "Mechanofusion," Micromeritics Laboratory, Hosokawa Micron Corp., Osaka, Japan, 1988.

11. D. J. Harron, "Particle Fabrication: New Method of Agglomerating Heterogeneous Powders," Proc. Fifth International Symposium on Agglomeration, Brighton, UK, Inst. Chem. Engs., Rugby, UK, 1989, pp. 175-185.

12. J. Malave-Lopez and M. Peleg, "Patterns of Size Distribution Changes during the Attrition of Instant Coffees," J. Food Sei. 51(3), 691-694 (1986).

13. U.S. Pat. 4,741,910 (May 3, 1988), J. Karwowski and A. M. Magliacano (to Nabisco Brands, Inc.).

14. U.S. Pat. 4,797,292 (Jan. 10,1989), J. DeWit (to Nestec S.A.).

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19. U.S. Pat. 4,490,403 (Dec. 25, 1984), J. Pisecky et al. (to A/S Niro Atomizer).

20. U.S. Pat. 4,441,461 (May 8, 1984), P. J. Loos et al. (to the Procter and Gamble Co.).

21. U.S. Pat. 4,310,560 (Jan. 12, 1982), R. C. Doster and S. L. Nelson (to Carnation Co.).

22. U.S. Pat. 4,571,346 (Feb. 18, 1986), D. M. Lehmann et al. (to General Foods Corp.).

23. "New Ingredients," Food Technol. 43(1), 169 (1989).

24. "A Sweetener for Specialized Applications," Food Eng. 59(9), 56 (1986).

25. "Instantizing Ingredients," Food Eng. 57(3), 58-59 (1984).

26. U.S. Pat. 5,786,008 (July 28, 1997), R. Humphry et al. (to Moorman Manufacturing Co.).

27. D. D. Duxbury, "Innovative Ingredient Properties Enhanced, Customized by Agglomeration, Coating Process," Food Processing 49(5), 96-100 (May 1988).

Stefan Hogekamp Helmar Schubert Universität Karlsruhe Karlsruhe, Germany

ALCOHOL, POLYHYDRIC. See Sugar: substitutes, bulk, reduced calorie; sweeteners: nutritive.

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