General References

G. G. Birch, L. F. Green, and C. B. Coulson, eds., Glucose Syrups and Related Carbohydrates, Elsevier, Amsterdam, The Netherlands, 1970.

R. T. Foulds, Jr., "Maple Sugar," in A. H. Johnson end M. S. Peterson, eds., Encyclopedia of Food Technology, AVI Publishing Co., Westport, Conn., 1974.

R. E. Hebeda, "Corn Sweeteners," in S. A. Watson and P. E. Ram-stad, eds., Corn: Chemistry and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1987.

S. H. Hemmingsen and B. E. Norman, "Enzyme Technology in the Manufacture of Sugars from Cereals," in G. E. Inglett and L. Munck, eds., Cereals for Food and Beverages, Academic Press, New York, 1980.

D. Howling, "The General Science and Technology of Glucose Syrups," in G. G. Birch and K. J. Parker, eds., Sugar: Science and Technology, Applied Science Publishers, London, 1979.

A. Lachmann, "Molasses," in A. H. Johnson and M. S. Peterson, eds., Encyclopedia of Food Technology, AVI Publishing Co., Westport, Conn., 1974.

N. E. Lloyd and W. J. Nelson, "Glucose and Fructose Containing Sweeteners from Starch," in R. L. Whistler, J. N. BeMiller, and E. F. Paschall, eds., Starch: Chemistry and Technology, 2nd ed., Academic Press, New York, 1984.

R. V. MacAllister, "Manufacture of High Fructose Corn Syrup Using Immobilized Glucose Isomerase," in W. H. Pitcher, Jr., ed., Immobilized Enzymes for Food Processing, CRC Press, Boca Raton, Fla., 1980.

R. V. MacAllister, E. K. Wardrip, and B. J. Schnyder, "Modified Starches, Corn Syrups Containing Glucose and Maltose, Corn Syrups Containing Glucose and Fructose, and Crystalline Dextrose," in G. Reed, ed., Enzymes in Food Processing, 2nd ed., Academic Press, New York, 1975.

R. A. McGinnis, ed., Beet-Sugar Technology, 3rd ed., Beet gar Development Foundation, Fort Collins, Colo., 1982.

G. P. Meade and J. C. P. Chen, Cane Sugar Handbook, 10th ed., John Wiley & Sons, New York, 1977, pp. 359-377.

Molasses Market News, Market Summary 1966, Agricultural Marketing Service, USDA, Denver, Colo., 1966.

H. M. Pancoast and W. R. Junk, eds., Handbook of Sugars, 2nd ed., AVI Publishing Co., Westport, Conn., 1980.

F. W. Schenck and R. E. Hebeda, eds., Starch Hydrolysis Products,

VCH, New York, 1992. J. W. White, Jr. and J. C. Underwood, "Maple Syrup and Honey," in G. E. Inglett, ed., Symposium: Sweeteners, AVI Publishing Co., Westport, Conn., 1974. C. O. Willits and C. H. Hills, eds., Maple Syrup Producers Manual, Agricultural Handbook No. 134, Agricultural Research Service, USDA, Washington, D.C., 1976. "Enzyme Technology," in L. B. Wingard, Jr., E. Katchalski-Katzir, and L. Goldstein, eds., Applied Biochemistry and Bioengineering, Vol. 2, Academic Press, New York, 1979.

G. M. A. Van Beynum and J. A. Roels, eds., Starch Conversion Technology, Marcel Dekker, New York, 1985.

Fred W. Schenck Sun City, Arizona

Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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