On Food and Cooking

(Barry) #1

versus sensory factors in the satiation of
chocolate craving. Physiology and Behavior
56 (1994): 419–22.
Minifie, B. Chocolate, Cocoa, and
Confectionery: Science and Technology. 3rd
ed. New York: Van Nostrand Reinhold, 1989.
Nabors, L.O., ed. Alternative Sweeteners. 3rd
ed. New York: Dekker, 2001.
Pennington, N.L., and C.W. Baker. Sugar: A
User’s Guide to Sucrose. New York: Van
Nostrand Reinhold, 1990.
Sweeting, L.M. Experiments at home:
Wintergreen candy and other triboluminescent
materials. 1998,
http://www.towson.edu/ ̃sweeting/wg/candywww.htm.
Taylor, C.N. Truffles and pralines. The
Manufacturing Confectioner (May 1997), 90–
94.
Vinson, J.A. et al. Phenol antioxidant quantity
and quality in foods: Cocoa, dark chocolate,
and milk chocolate. J Agric Food Chem. 47
(1999): 4821–24.

Free download pdf