Add or Edit a Food Ingredient/Additive Danny's Story Additives Safety Biotechnology Product Labeling Kosher Certification   Bibliography   Periodicals/Pamphlets Books Database   -----------------------------------------------------------------------------------------------------------   Periodicals/Pamphlets   1. Brown, Christiane,. All About Those Fat Substitutes, The Better Way. Good Housekeeping. January. 1992. 2. Cohen, Debra Nussbaum. Kosher Products Becoming Business. The Jewish Chronicle. Vol. 67 no. 15 Worcester, MA. 3. Consumer Guide to Food Additives. General Foods Corporation. White 4. Plains, New York, 1983. 4. Rabbi E. Edlitz, editor, Food Additives. and Ingredients and Their Uses. Kashrus Concience. Kosher Information Bureau, http:/www.kashrus.org/food.html. 2-25-96 5. Food additives, who needs them? Chemical Manufacturers Association. Washington, DC. 79. 6. Keum, Kitty. A brave new world: Capturing the flavor bug. Food Processing. putnam publication. March l995. 7. Huber Janean, Kotite Erika, Sulkis Karen, What's Happening? Tracking top trends of todays and tomorrow. Entrepreneur. December, l994. 8. Leff, Judith. The Modern Food Industry and Kashrus, Todays new foods are high-tech, but are they Kosher? Jewish Action 9. Larkin, Timothy. Exploring Food Additives, Consumer. HEW pub. no. (FDA) 76-2020 U.S. Department of Health and Welfare. Reprinted from June 1976. 10. Lehman, Phyllis. More Than You Ever Thought You Would Know About Food Additives. Consumer HHS pub. no. (FDA) 79-2115. U.S. Department of Health and Human Services. Reprint April. 1979. 11. Lehman, Phyllis. More Than You Ever Thought You Would Know About Food Additives. Part III. Consumer. HHS pub. no. (FDA) 79-2119. U.S. Department of Health and Human Services. Reprint June 1979. 12. Lehman, Phyllis. More Than You Ever Thought You Would Know About Food Additives. Part II. Consumer. HHS pub. no. (FDA) 79-2118. Maryland; U.S. Department of Health and Human Services. Reprint of May 1979. 13. N-Lite B. LeanBind. Slenderlean. N-Lite F. N-Lite D. N-Lite 3LP. N- Lite L. Technical Service Bulletins. Food Products Division. National Starch and Chemical Company. Feb. 1992. 14. Olestra. Olestra Professional and Technical Relations. Proctor & Gamble Plaza. Ohio. October 1990. 15. Rabbinical Council of New England. Boston, Massachusetts 0211. 16. Stellar—A Fat Replacer Creme Samples. A.E. Staley Manufacturing Company. Decatur, Ilinois. Feb. 1992. 17. Toops Diane and Kevin Kitty, News Bites. Food Processing. May l995. 18. Tufts University. Diet & Nutrition Letter. New York. Tufts University Diet & Nutritions Letter. Vol. 10, No. 12. Feb. 1993. 19. Union of Orthodox Jewish Congregations of America. New York, New York 10018. 20. Unilever Unit Serves Up Fat Substitutes. The Wall Street Journal. January 8, 1992. 21. University of California at Berkeley. Wellness Letter. Vol 9. Issue 1. Friedman, Rodney. New York. Health Letter Associates. October 1992. 22. U.S. Announces Stringent New Labeling Rules on Nutrition in Food. Marian Burros. New York Times. New York. Dec. 3, 1992. 23. U.S. Food and Drugs. Code of Federal Regulations, 21 Parts 1–99. 1994. 24. U.S. Food and Drugs. Code of Federal Regulations, 21 Parts l00-169. l994 25. U.S. Food and Drugs. Code of Federal Regulations, 21 Parts 170–199. 1995. 26. U.S. Federal Food, Drug and Cosmetic Act, As Amended, July 1993.   -----------------------------------------------------------------------------------------------------------   Books   1. Academic American Encyclopedia, Volume 12, Danbury, Connecticut: Grolier Incorporated, 1990. 2. The American Heritage Dictionary of the English Language. Morris, William, editor. Boston: American Heritage Publishing Company Incorporated and Houghton Mifflin Company, 1969. 3. The Bantam Medical Dictionary, Editors of Market House Books Ltd., New York: Bantam Books, 1990. 4. Bellerson, Karen. The Complete Up-To-Date Fat Book. New York. Avery Publishing Group. 1991. 5. Benarde, Melvin A. The Food Additives Dictionary. New York: Simon &Shuster, 1981. 6. Brautlecht, Charles Andrew. Starch: Its Sources, Production, and Uses. New York, New York: Reinhold Publishing Corporation, 1953. 7. Brul, Caroline Vanden and Spindler, Susan. Tomorrow's World: Food. London: British Broadcasting Corporation, l984. 8. Chemicals Used in Food Processing. Washington, D.C.: National Academy of Sciences, Publication 1274, 1965. 9. CRC Handbook of Food Additives. Edited by Thomas E. Furia. Cleveland, Ohio: The Chemical Rubber Company, 1972. 10. Dresner, Samuel and Siegel, Seymour. The Jewish Dietary Laws. New York: United Synagogue Commission on Jewish Education. 1982. 11. Dunne, Lavon J. Nutrition Almanac. Third Edition. New York, McGraw Hill, 1990. 12. Eaton, David C. Dairy Flavors, Bioprocess Production of Flavor, Fragrance, and Color Ingredients. ed. Alan Gabelman. (New York: John Wiley & Sons Inc. l994) pp. 169-173 13. Ege, Seyhan. Organic Chemistry. Second edition. Lexington, Massachusetts: D.C. Heath and Company, 1989. 14. Encyclopedia American, Volumes 16 & 17, Danbury, Conneticut: Grolier Incorportated, 1995. 15. Freydberg, Nicholas and Gortner, Willis A. The Food Additives Book. New York: Bantam Books, 1982. 16. Funk and Wagnalls New International Dictionary of the English Language. Newark, New Jersey: Publishers International Press, 1984 17. Furia, Thomas E. and Bellanca, Nicolo. Fenaroli's Handbook of Flavor Ingredients, Volume 1 and 2. Cleveland, Ohio: CRC Press, Incorporated, 1975. 18. Gabelman, Alan. Genetic Engineering and Other Advanced Technologies, Bioprocess Production of Flavor, Fragrance, and Color Ingredients, ed. Alan Gabelman. (New York:John Wiley & Sons Inc. l994) pp.277-317 19. Hawleys Condensed Chemical Dictionary, twelfth edition. (rev. Richard J. Lewis Sr.) New York: Van Nostrand, Reinhold Co. l993. 20. Herbst, Sharon Tyler. Food Lovers Companion. New York. Barrons, l990. 21. Igoe, Roberts. Dictionary of Food Ingredients. Second edition. New York: Van Nostrand Reinhold, l989. 22. Isaiah, Rabbi Abraham Ben and Sharfman Rabbi Benjamin. The Pentateuch and Rashi's Commentary, Leviticus. Brooklyn, New York. SS&R Publishing Company, Inc. l950 pp. 18 v., 13. 23. Jacobson, Michael F. Eaters Digest: The Consumer's Fact Book of Food Additives. New York: Doubleday & Company, Inc., 1972. 24. Katahn, Martin. The T-Factor Diet. New York. Bantam Books, 1989. 25. Kinderlehrer, Jane. Cooking Kosher the Natural Way. New York: Johnathan David Publishers Inc., 1983. 26. Labuza, Theodore and Edman, John W. Food Science and Nutritional Health. West Publishing Company, St. Paul Minnesota. 1984. 27. Lipschutz, Rabbi Yacov, Kashruth. Mesorah Publications,ltd. Brooklyn New York. l988. 28. Manley Charles H. Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology. Bioprocess Production of Flavor, Fragrance, and Color Ingredients. ed. Alan Gabelman, (New York:John Wiley & Sons Inc. l994) pp. 20-38. 29. The Merck Manual of Diagnosis and Therapy, 16th ed. Edited by Robert Berkow, M.D. Rahway, N.J.: Merck Research Laboratories, 1992. 30. Merory, Joseph. Food Flavorings: Composition, Manufacture, and Use. Westport, CT: The Avi Publishing Company, Incorporated, 1968. 31. Mosby's Medical Dictionary, St. Louis: The C.V. Mosby Company, 1990. 32. National Research Council U.S. Subcommittee on the Tenth Edition of the RDA, Recommended Dietary Allowances. Washington D.C.: 10th rev.ed. National Academy Press, 1989. 33. The New Encyclopedia Britannica, Volume 7, Chicago: Encyclopedia Britannica, Incorporated, 1991. 34. O'Connell, Jane. Lower Your Triglycerides. Florida:Bodycology Resources, 1990. 35. Price, J.F. and Schweigert, B.S. The Science of Meat and Meat Products, 2nd edition. San Francisco: W.H. Freeman and Company, 1971. 36. The Random House College Dictionary, New York: Random House, Incorporated, 1975. 37. Rhoe, Fred. The Complete Book of Natural Foods. Boulder, Colorado: Shambhala Publications, Incorporated, 1983. 38. The Science of Meat and Meat Products. American Meat Institute Foundation. San Francisco: W.H. Freeman and Company, 1960. 39. U.S. Food and Drug Administration Center for Food Safety and applied Nutrition. Division of Toxicological Review and Evaluation. Everything Added to Food in the United States. Boca Raton, Florida; CRC Press Inc. l993. 40. Voet, Donald and Voet, Judith. Biochemistry. New York: John Wiley and Sons, 1990. 41. Webster's Third New International Dictionary. Edited by Philip Babcock Gove. Springfield, Massachusetts: G & C Merriam Company, 1965. 42. Welsh, Frank W. Overview of Bioprocess Flavor and Fragrance Production. Bioprocess Production of Flavor, Fragrance, and Color Ingredients. ed. Alan Gabelman, (New York:John Wiley & Sons Inc. l994) pp. 1-16. 43. Whitney, Eleanor, Cataldo, Corinne, and Rolfes, Sharon. Understanding Normal and Clinical Nutrition. New York: West Publishing Co, 1987. 44. Winick, Myron. The Fiber Prescription. New York: Ballantine Books, 1992. 45. Winter, Ruth. A Consumer's Dictionary of Food Additives. Definitions for the Layman of Ingredients harmful and Desirable found in Packaged Foods with complete Information for the Consumer. New York: Crown Publisher, 1978. 46. Winter, Ruth. A Consumer's Dictionary of Food Additives. New York: Crown Publisher, Third Edition. 1989.   -----------------------------------------------------------------------------------------------------------   DATA BASE   Leffingwell & Associates. Flavor Base. 2.5d for windows. Canton Georgia. l989-1995   -----------------------------------------------------------------------------------------------------------