1. G. Carson, The Cornflake Crusade, Rinehart & Co., New York, 1957, pp. 147-175.
2. J. Berry, Inside Battle Creek, rev. ed., Battle Creek Public Schools, Brochure No. 6, Battle Creek, Michigan, 1989.
3. The Staff, "State of the Food Industry, Breakfast Cereals," Food Engineering 60, 86 (1988).
4. R. Fast, "Breakfast Cereals: Processed Grains for Human Consumption," Cereal Foode World 32, 241-244 (1987).
5. R. Daniels, Breakfast Cereal Technology, Noyes Data Corp., Park Ridge, N.J., 1974.
6. R. Hosney, Principles of Cereal Science and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1986, pp. 293-304.
7. D. Tressler and W. Sultan, Food Products Formulary, Vol. 2, AVI Publishing Co., Westport, Conn., 1975.
8. N. Kent, Technology of Cereals, Pergamon Press, Elmsford, NY, 1983, pp. 144-153.
9. F. H. Webster, "Oat Utilization: Past, Present, and Future," in F. H. Webster, ed., Oats: Chemistry and Technology, American Association of Cereal Chemists, Inc., St. Paul, Minn., 1986, pp. 413-426.
10. Committee on Diet and Health, Diet & Health: Implications for Reducing Chronic Disease Risk, National Academy Press, Washington, D.C., 1989.
11. K. Morgan, M. Zabik, and G. Stampley, "The Role of Breakfast in Diet Adequacy of the U.S. Adult Population," Journal of the American College of Nutrition 5, 551-563 (1986).
12. J. Markle, F. Vellucci, and G. Coccodrilli, Food Selection Patterns of Individuals Who Consume a Food Item in the Morning, Internal Research Report, General Foods USA, White Plains, N.Y., 1985.
13. J. Heyback and F. Vellucci, Clustering Patterns of Food Intake at Breakfast, Internal Research Report, General Foods USA, White Plains, N.Y., 1985.
14. 21 CFR Part 104, Federal Register 45, 6314-6324 (1980).
15. AMA Council on Foods and Nutrition and the Food and Nutrition Board of the National Academy of Science—National Research Council "Improvement of Nutritive Quality of
Foods," Journal of the American Medical Association 205,160 (1968).
16. U.S. Pat. 4,256,772 (Mar. 17, 1981), A. Shanbhag and A. Szczesniak (to General Foods Corp.).
17. U.S. Pat. 4,103,035 (July 25, 1978), C. Fulger and T. Morfee (to Kellogg Co.).
18. U.S. Pat. 3,484,250 (Dec. 16, 1969), W. Vollink and M. Steeg (to General Foods Corp.).
19. U.S. Pat. 4,588,596 (May 13, 1986), D. Bone and co-workers (to the Quaker Oats Co.).
20. R. B. Coulter, "Extending Shelf Life by Using Traditional Phenolic Antioxidants," Cereal Foods World 33, 207-210 (1988).
21. R. Sims and J. Fioriti, "Antioxidants as Stabilizers for Fats, Oils, and Lipid Containing Foods," in T. E. Furia, ed., CRC Handbook of Food Additives, Vol. 11,2nd ed., CRC Press, Inc., Boca Raton, Fl., 1980, pp. 13-56.
22. R. H. Anderson and co-workers, "Effects of Processing and Storage on Micronutrients in Breakfast Cereals," Food Technology 30, 110-114 (1976).
23. W. Drennan, "Barrier Resins Key New Package Development," Plastics Packaging, 17-21 (July-Aug. 1988).
24. Uniform Freight Classification, Uniform Freight Classification Committee, Chicago, 111., annual.
25. National Motor Freight Classification, American Trucking Associations, Washington, D.C., annual.
26. Coordinated Freight Classification, The New England Motor Rate Bureau, Inc., Burlington, Mass., annual.
Was this article helpful?