On food and cooking the science and lore of the kitchen ( PDFDrive ) 1571

(1973): 271–80 Niman, S Using one of the oldest food ingredients — salt Cereal Foods World 41 (1996): 729–31 Oda, M et al Study on food components: The structure of N-linked asialo carbohydrate from the edible bird’s nest built by Collocalia fuciphaga J Agric Food Chem 46 (1998): 3047–53 Pearson, A.M., and T.R Dutson Edible Meat Byproducts London: Elsevier, 1988 Sayaslan, A et al Volatile compounds in five starches Cereal Chemistry 77 (2000): 248–53 Solyakov, A et al Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue Food and Chemical Toxicology 37 (1999): 1–11 Thebaudin, J.Y et al Rheology of starch pastes from starches of different origins: Applications to starch-based sauces Lebensmittel-Wissenschaft und Technologie 31 (1998): 354–60 Walstra, P., and I Smulders Making emulsions and foams: An overview In Food Colloids, edited by E Dickinson and B Bergenstahl, 367–81 Cambridge, UK: Royal Society of Chemistry, 1997 Ward, A.G., and A Courts, eds Science and Technology of Gelatin New York: Academic, 1977 Weel, K.G.C et al Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than release J Agric Food Chem 50 (2002): 5149–55 Westphal, G et al “Sodium chloride.” In Ullmann’s Encyclopedia of Industrial Chemistry, A24: 317–39 Weinheim: VCH, 1993 Whistler, R.L., and J.N BeMiller, eds Industrial Gums 3rd ed San Diego, CA: Academic, 1993 Whistler, R.L et al., eds Starch: Chemistry and Technology 2nd ed Orlando, FL: ...Walstra, P., and I Smulders Making emulsions and foams: An overview In Food Colloids, edited by E Dickinson and B Bergenstahl, 367–81 Cambridge, UK: Royal Society of Chemistry, 1997 Ward, A.G., and A... Courts, eds Science and Technology of Gelatin New York: Academic, 1977 Weel, K.G.C et al Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than... release J Agric Food Chem 50 (2 002): 5149–55 Westphal, G et al “Sodium chloride.” In Ullmann’s Encyclopedia of Industrial Chemistry, A24: 317–39 Weinheim: VCH, 1993 Whistler, R.L., and J.N BeMiller,