500 Chapter 18
Kuntz , L.A. 1996. Seasoning Secrets for Salty Snacks.
Food Product Design , (January), 5 ( 10 ), 53 – 66.
Matz , S. 1996. Ingredients for Bakers. 2nd ed. Pan Tech
International, Inc. McAllen, TX.
Pyler , E.J. 1988. Baking Science and Technology , 3rd ed.
Vols. I and II. Sosland Publishing Co. , Merriam, KS.
Sanders , M.E. 2007. Probiotics: Strains matter. Func-
tional Foods and Nutraceuticals. June. http://www.ffnmag.
com.
Snack Food Association. 1988. Corn Quality Assurance
Manual. Alexandria, VA.
Spanier , H.C. 1986. Cheese Sauce. U.S. Patent number
4,568,555. Feb. 4, 1986.
Stoliar , M. 2009. “ U.S. Whey Ingredients in Bakery
Products. ” U.S. Dairy Export Council. Arlington, VA.
22201 – 3061.
Swanson , R.B. 2004. “ Bakery: Yeast - leavened Breads. ”
Chapter 9. Food Processing and Applications. Smith ,
J.S. , and Hui , Y.H. (eds). Blackwell Publishing , Ames,
IA. 183 – 201.
Toldra , F. , and Flores , M. 2007. “ Sensory Quality of
Meat Products. ” Chapter 62 in Handbook of Food
Products Manufacturing, Vol. 2. Health, Meat, Milk,
Poultry, Seafood, and Vegetables. Hui Y.H. , Chandan ,
R.C. , Clark , N. , Cross , J. , Dobbs , W.J. , Hurst , L.M. ,
Nollet , I. , Shimoni , E. , Sinha , N. , Smith , E.B. , Suripat ,
S. , Tilchenal , A. , and Toldra , F. (eds). John Wiley and
Interscience Publishers , New York, NY. 303 – 328.
Van den Hoven , M. , and Van Valkengoed , B. 1992.
“ Dairy Ingredients: Applications in Meat, Poultry
and Seafoods. ” Encyclopedia of Food Science and
Technology , Vol. 1. by Hui , Y.H. (ed). John Wiley ,
New York, NY.Dairy Management, Inc. 1996a. “ Milk Fat and Butter
Ingredients. ” Dairy Ingredients Applications Guide.
Rosemont, IL.
Dairy Management, Inc. 1996b. “ Whey Ingredients. ”
Dairy Ingredients Applications Guide. Rosemont, IL.
Dairy Management, Inc. 1997. “ Cheese as an Ingredient. ”
Dairy Ingredients Applications Guide. Rosemont, IL.
Dairy Management, Inc. 1998. “ Lactose. ” Dairy
Ingredients Applications Guide. Rosemont, IL.
Dairy Management, Inc. 2003. “ Concentrated and Dry
Milk Ingredients. ” Dairy Ingredients Applications
Guide. Rosemont, IL.
De Wit , J.N. 2003. Dairy Ingredients in Non - Dairy
Foods. Encyclopedia of Dairy Sciences , Vol. 2.
Roginski , H. , Fuquay , J.W. , and Fox , P.F. (eds).
Academic Press , New York, NY. Pp. 718 – 727.
Duval , D.F. , Kruhmar , K.C. , and Ratcliff , C.E. 1994.
Retort - stable Low Solid Cheese Base Composition.
U.S. Patent 5,320,860. June 14, 1994.
Edwards , W.P. 2007. The Science of Bakery Products.
The Royal Society of Chemistry , Cambridge, U.K.
108 – 113.
Gamay , A.Y. , Gammons , C. , and Smith , E.B. 2009. Low -
Cost, Shelf - stable Cheese Sauce. Patent Application
IPC8 class: AA23C1900F1 , USPC class: 426 87. July
23, 2009
Jackson , C. - J.C. , and Paliyath G. 2007. “ Functional
Foods and Ingredients. ” Chapter 40. Handbook of
Food Manufacturing. Volume 1. Hui , Y.H. (ed),
Chandan , R.C. , Clark , S. , Cross , N. , Dobbs , J. , Hurst ,
W.J. , Nollet , L.M.L. , Shimoni , E. , Sinha , N. , Smith ,
E.B. , Surapat , S. , Titchenal , A. , Toldra , F. (assoc.
editors). Wiley - Interscience , New York, New York.
Pp. 903 – 937.