1. B. F. Szuhaj and E. F. Sipos, "Food Emulsifiers from the Soybean," p. 115, in G. Charalambous and G. Doxastakis, G, eds., Food Emulsifiers, Elsevier, New York, 1989.

2. W. E. Prosise. "Commercial Lecithin Products: Food Use of Soybean Lecithin," in B. F. Szuhaj and G. R. List, eds., Lecithins, American Oil Chemists' Society Monograph 12, 163182, 1985.

3. C. R. Scholfield, "Occurrence, Structure, Composition, and Nomenclature," in Ref. 2, pp. 1-20.

4. J. P. Cherry, "Plant Sources of Lecithin," in B. F. Szuhaj, ed., Lecithins: Sources, Manufacture and Uses, American Oil Chemists' Society, 1989, pp. 16-31.

5. Kuksis, A., "Animal Sources of Lecithin," in Ref. 4, pp. 32-71.

6. C. Ratledge, "Microbiological Sources of Phospholipids," in Ref. 4, pp. 72-96.

7. M. Ghyczy, "Synthesis and Modification of Phospholipids," in Ref. 4, pp. 131-144.

9. G. R. List, "Commercial Manufacture of Lecithin," in Ref. 4, pp. 145-161.

10. R. A. Lantz, "Industrial Methods of Analysis," in Ref. 4, pp. 162-173.

11. G. L. Dashiell, "Lecithin in Food Processing Applications," in Ref. 4, pp. 213-234.

12. S. H. Zeisel, "Lecithin in Health and Human Nutrition," in Ref. 4, pp. 225-236.

13. S. H. Zeisel, "Phosphatidylcholine: Endogenous Precursor of Choline," in Lecithin: Technological, Biological, and Therapeutic Aspects, vol. 33 in I. Hanin and G. B. Ansell, eds., Advances in Behavioral Biology, Plenum Press, New York, 1987, pp. 107-120.

Bernard F. Szuhal

Central Soya Company, Inc.

Fort Wayne, Indiana

See also Emulsifier technology in foods.

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