General References

F. LaBelle, "Taming Foam Problems in Formulations and Products," Prepared Foods 163, 75 (1994).

W. H. B. Denner, "Food Additives: Recommendations for Harmonization and Control," Food Control 1, 150-162 (1990).

P. R. Garrett, "Defoaming: Theory and Industrial Application," Marcel Dekker, New York, 1993.

E. G. Gooch, "Determination of Traces of Silicone Defoamer in Fruit Juices by Solvent Extraction/Atomic Absorption Spectroscopy," J. AOACInt. 76, 581-583 (1993).

S. Hegenbart, "Processing Aids: The Hidden Helpers," Prepared Foods 159, 83-84 (1990).

M. Holland, "Effective Foam Control in Beet Processing," International Sugar Journal 98, 347-348 (1996).

A. Monferrer and J. Villalta, "Practical Aspects of Frying II," Alimentación Equipos y Tecnología 12, 85-90 (1993).

K. Yasunaga et al., "Stabilization Mechanism for Bubbles Formed in Frying Foods," Journal of the Japanese Society for Food Science and Technology 44, 400-406 (1997).

A. A. Zotto, "Antifoams and Release Agents," in J. Smith, ed,,Food Additive's User's Handbook, Blackie and Sons Ltd., Glasgow, Scotland, 1991, pp. 236-241.

Chris Combs

Dow Corning Corporation

Midland, Michigan

You Are What You Eat

You Are What You Eat

Nutrition is a matter that people spend their careers learning about and requires volumes of books to explain. My objective is to instruct you how to consume a healthy nutritional diet that aids your body in burning off fat instead of storing it. You do not require overwhelming science to get this.

Get My Free Ebook

Post a comment