Predicting the functionality of direct food additives

Food Technology

Volumn 52, Issue 11, 1998, Pages 56-60

  Pariza, Michael W ^a   Ponakala, Subbarao V ^b   Gerlat, Paula A ^b   Andress, Sue ^c  

^a UNIVERSITY OF WISCONSIN   (United States)

^b Nutrition and Consumer Sector   (United States)

^c Regulatory Affairs Morsarto Co   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002999554     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (13)

1. FDA. 1982. "Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food"("Redbook"). Food and Drug Admin., Washington, D.C.
2. Fellows, J.W., Chang, S.W., and Keller S.E. 1991a. Effect of sundae-style yogurt fermentation on the aspartame stability in fruit preparation J. Dairy Sci. 74: 3345-3347.
3. Fellows, J.W., Chang, S.W., and Shazer, W.H. 1991b. Stability of aspartame in fruit preparations used in yogurt J. Food Sci 56: 689-691.
4. Foegeding, E. A., Lanier, T.C., and Hultin. H.O., 1996. Characteristics of edble muscle tissue. Chpt. 15 in 'Food Chemistry' 3rd ed. O.R.Fennema, pp. 879-942 Marcel Dekker, Inc., New York.
5. Haard, N.F. and Chism, G.W. 1996. Characteristics of edble plant tissues Chpt. 16 in 'Food Chemistry,' 3rd ed., ed. O.R. Fennema, pp. 943-1012. Marcel Dekker, Inc., New York.
6. Homier, B.E., Deis R.C, and Shazer, W.H. 1991. Aspartame. 'In Alternative Sweeteners' 2nd ed., ed. L.O. Nabors and R.C. Gelard, pp. 39-69. Marcel Dekker, Inc. New York.
7. FBC 1990. Biotechnologies and food: Assuring the safety of foods produced by geneic engineering Int. Food Biotechnology Council. Reg. Toxicol Pharmacol. 12(3. part 2): S1-S196.
8. Kotsonis, F.N. Burdock. G.A., and Ramm, W.G. 1996. Food toxicology. In 'Casarett &Doull's Toxicology: The Basic Science of Poisons,' ed. C.D. Klaassen, pp.909-949. McGraw-Hill, New York.
9. Prodolliet, J. and Brueharat, M. 1993. Determination of food JAOAC Int. 76:275-282.
10. Stegink, L.D. and Fler, L.J. Jr. 1984. 'Aspartame' Marcel Dekker,Inc., New York.
11. Tanaka, N., Traisman, E., Plantinga, P., Frn, L., Rom, W., Meske, L., and Guggisberg, J. 1986. Evaluation of factors involved in antibotuinal properties of pasteurized process cheese spreeds. J. Food Protect 49:526-531.
12. Taoukis P. and Labuza, T.P. 1996. Summary: Integrative concepts. Chpt 17 in 'Food Chemistry' 3rd ed., ed. O.R. Fernema, pp. 1013-1042. Marcel Dekker, Inc., New York.
13. Tschanz, C, Butchko,H.H., Stargel, W.W., and Kosonis, F.N. 1996.'The Clinical Evaluation of a Food Additve' CRC Press,Inc., New York.