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Appendix: Literature Review Appendix: Literature review As this book was first produced in Dutch, the original Dutch references are included as an Appendix. For futher information on many of the subjects covered, the reader should consult other books in the Ellis Horwood Series in Food Science and Technology (see the list facing the title page of this book). Alternatieve Landbouwmethoden, Rapport Commissie onderzoek biologische landbouwmethoden, Pudoc, Wageningen 1977. Alternatieve Land- en Tuinbouw, Infotitel nr.2, Ministerie van Landbouw en Visserij, 's-Gravenhage 1981. Annual Abstract of Statistics, Central Statistical Office, HMSO. Bakkum, A., Kruidenboek, Het Spectrum, Utrecht/Antwerp 1976. Becht, G., Levensmiddelenhygiene, De Tijdstroom B.V., Lochem 1974. Belderok, B., Ontwikkelingen in de Franse Maalindustrie en bakkerij, Voedings- middelentechnology nr. 2, jrg. 19 (1986). Bailey, A., The blessings of bread, Paddington Press Ltd, London 1975. Bothma, F., Het brood in Nederland TNO-project, Institut voor Graan, Meel en Brood 1(9) 343-347,1973. Bouterse, M., Wie doet wat op voedingsgebied, Nederlands Institut voor de Voeding, NIVV, Wageningen 1983. Bij en honing, MellonalAdelshoeve, Santpoort. Brouwer, W., Suikerwerk en drop, Voedingsmiddelentechnologie, nr. 6, jrg. 19 (1986). Buishand, T., Groenten uit aile windstreken, Het Spectrum 1986. Champignonteelt in Nederland, Proefstation voor de Champignoncultuur, Horst. Coenders, A., Spectrum Kruiden en Specerijenatles, Het Spectrum, Utrecht! Antwerp 1979. Compendium Dieetpreparaten en Voedingsmiddelen, de Toorts, Haarlem 1986-1987. 364 Appendix: Literature review Dairy Handbook, Alfa-Laval, Sweden. Day, A. and Stuckey, L., Groot Kruidenkookboek, ed. Win a Born, Born, N.V., Assen-Amsterdam. Deelen, W. van, Enzymatische winning van groente-en vruchtesappen, Voedings­ middelentechnologie, Dr. 22, jrg. 17 (1984). Diepvries, Unilever (3) 1975. Dokkum, W. van, Additieven en contaminanten, Bohn, Scheitema en Holkema, Voeding in de practijk, March 1985. 0001, H. v.d., Aromastoffen, Voedingsinformatie, jrg. 4, Dr. 8 (1981). Dowell, P. and Bailey, A. The Book of Ingredients, Dorling Kindersley Ltd, London 1980. EEG-zoetstoffeDrapport, Committe voor de menselijke voeding, Voedingsmiddel­ entechnologie, Dr. 7, jrg. 18 (1985). Eekhof-Stork, N., The World Atlas of Cheese, Paddington Press Ltd, New York and London 1976. Fieliettaz Goethart, R. L. de, Zoetstoffen, eigenschappen en toepassingen, Voed­ ingsmiddelentechnologie, Dr. 9, jrg. 18 (1985). Franke, W., Nutzplantzenkunde, Thieme Verlag, Stuttgart 1976. Frederiks, A., Verpakt nog aan toe!, Stichting Verpakking en Milieu, 's-Gravenhage. Gabriel, J., Kruidengids, L. J. Veen, Wageningen 1970. Glucose informatie Dr. 1, jrg. 12, Vereniging van Nederlandse Glucose fabrieken. Goede, J. de. et aI., Onze Levensmiddelen, Nijgh & Van Ditmar Educatief, Den Haag 1978. Goock, R., Kruiden en specerijen van A tot Z, Strenghoit, Naarden 1974. Hartog, C. den, et af., Nieuwe Voedingsleer, Het Spectrum, Utrecht/Antwerp 1978. Hawthorn, J., Foundations of Food Science, W. H. Freeman and Company, Oxford 1981. Hempsphill, R., Kruiden, Publisher Gottmer, Haarlem, z.j. Heus, J. de, Koffie en thee, Voedingsmiddelentechnologie, Dr. 3, jrg. 14 (1981). Houwing, H. and Moerman, P. c., Het ontdooien van vis en vlees, Voedingsmiddel- entechnologie, Dr. 6, jrg. 15 (1982). Huizinga, J. et af., Handboek Vlees en Vleesproducten, Agon Elsevier, Amsterdam 1972. Jaarverslag 1982, Institut voor Graan, Meel en Brood TNO, Voedingsmiddelentech- nologie, Dr. 18, jrg. 16 (1983). Jaarverslag, Productschap voor Pluimvee en eieren, Zeist 1982. Jackson, M., Spectrum Bieratlas, Het Spectrum, Utrecht/Antwerp 1978. Jansen, L. A., Boter, Voedingsmiddelentechnologie, Dr. 25, jrg. 16 (1983). Johnson, H. The World Atlas of Wine, Mitchell Beazly, London 1971. Jukes, D. J., Food legislation of the UK-A concise guide, 2nd edn. Butterworths, Guildford, 1987. Katan, M. B. etaf., Vetzuursamenstelling, Voeding Dr. 4, jrg. 15 (1984). Koning, P. J. de, De definitie van UHT melk, product-en/of procesgebonden?, Voedingsmiddelentechnologie, Dr. 9, jrg. 17 (1984). Koorengeval, J., et af., Handboek voor de keuken, Kluwer, Amsterdam, z.j. Appendix: Literature review 365 Kwaliteitsvoorschriften verse groenten en vers fruit, Het Productschap voor Groen­ ten en Fruit. Langerak, D. and Stegeman, H. Het effect van bestralen, verpakking en bewaren op de kwaliteit van spacerijen en kruiden, Voedingsmiddelentechnologie, nr. 20, jrg. 16 (1983). Lankhuysen, H. J. van, Veranderingen in de gehaIten aan fytinezuur tijdens broodbakken met gist en met zuurdesem, Voeding nr. 3, jrg. 46 (1985). Leclerq, E., Groente als grondstof voor biotechnologische processen, Voedingsmid­ delentechnologie, nr. 8, jrg. 17 (1984) 21. Lord, T., Spectrum Drankatlas, Het Spectrum, Utrecht/Antwerp 1980. Maaker, J. de, Invloed van kleinverpakkingop het kwaliteitsbehoud van groente en fruit tijdens de afzet, Voedingsmiddelentechnologie, nr. 9, jrg. 17 (1984). Man, J. M., Principles of food chemistry, Publishing Company, Inc., Westport, Connecticut. Massart, D. L., Deelstra, H. and Hoogewijs, G., Vreemde stoffen in onze voeding, De Nederlands Boekhandel, Antwerp/Amsterdam 1980. Melkeiwiten: eigenschappen en toepassingen, Nederlands Zuivelbureau, Rijswijk. Melkveehouderij en zuivel, Infotitel nr. 12, Ministerie van Landbouw en Visserij, Den Haag 1985. Melkwegwijzer-van boerderij tot koelmeubel, Het Nederlands Zuilvelbureau, Rijswijk. Meursing, E. H., Cacao, Voedingsmiddelentechnologie, nr. 3, jrg. 14 (1981). Moore, E., Food preservation, Unilever educational book (3),1980. Nickerson, J., et aI., Elementary Food Science, Westport, Connecticut, USA 1978. Nota Voedingsbeleid, Tweede kamer vergaderjaar 1983-1984,18156 nr. 1-2. Ong, T. L., Margarine, vetten en olien, Voedingsmiddelentechnologie, jrg. 15, mei 1982. Pauli, E., Het complete leerboek voor de keuken, S.V.H., Zoetermeer, 1981. Peterson, S., Encyclopaedia of Food Science, Publishing Company, Inc., Westport Connecticut, USA 1978. Pijpers, D. et at., Fruit uit aIle windstreken, Het Spectrum, 1985. Product gegevens groente en fruit, Mededelingen nr. 30, Sprenger Institut, Wageningen. Reiningh, W. J. c., Vleeskeuringswet en Destructiewet, Edition Schuurmans & Jordens, Tjeenk Willink, ZwoIle, 1973. Rombouts, F. M. and Kampelmacher, E. H., Voedselvergiftiging, from: Natuuren Techniek cat. nr. 280, nr. 10 (1973). SamensteIling van melk en zuivelproducten, Wetenschappelijke notities op voed­ ingsgebied, nr. 1, jrg. 12 (1985). Schild, H. van de, Frites en puree, Landbouwkundig Tijdschrift nr. 11 (1985). Sluimer, P., Deegbereiding met zes verschillende snelkneders, Voedingsmiddelen­ technologie, nr. 24, jrg. 18 (1985). Smak, C., Broodbereiding in Nederland, Voedingsmiddelentechno\ogie, nr. 8, jrg. 5 (1972). Staarink, T. and Hakkenbrak, P., Het Additievenboekje, Staatsuitgeverij, Den Haag 1984. 366 Appendix: Literature review Staarink, T. and Hakkenbrak, P., Het Contaminantenboekje, Staatsuitgeverij, Den Haag 1984. Steward, G. T., Introduction to Food Science and Technology, Academic Press, London 1973. Vletter, R. de, De Suikerindustrie, Voedingsmiddelentechnologie, or. 25, jrg. 15 (1982). Vliet, C. B. van, Verpakking en distributie van lang houdbare bakkerijproducten, Voedingsmiddelentechnologie, or. 24, jrg. 18 (1985). Voedingsmiddelenjaarboek 1986-1987, Uitgave van Postbus 268,3700 AG Zeist, Nederland. Voedingsmiddelentechnologie (VMT), jrg. 13 (1980) until jrg. 20 (1987). Voedingsmiddelentabel, Voorlichtingsbureau voorde Voeding, 's-Gravenhage (34) 1983. Voedingsinformatie, Voorlichtingsbureau voor de Voeding, 's-Gravenhage, or. 1, jrg. 3 (1980) until or. 3, jrg. 10 (1987). Voedsel, gezondheid en kwaliteit, Infotitel or. 6, Ministerie van Landbouw en Visserij (3) 1978. Voedselconservering door straling, Cahiers Bio-Wetenschappen en Maatschappij, Leiden, or. 2, jrg. 10 (1985). Waard, H. de, etal., Het metabolisme van D( - )melkzuur, Voedingsmiddelentech- nologie, jrg. 16 (1983). Warenwet, Koninklijke Vermande B.V., Lelystad. Werkgroep, Voedsel (V.W.M.), Voedsel, van Gennep, Amsterdam 1983. Winkler Prins Cullinaire Encyclopedie, B.V. Uitgeversmaatschappij, Amsterdam! Brussels 1984. Zuivel en Voeding, Nederlands zuivelbureau, Rijswijk, jrg. 4 (1982) until jrg. 8 (1986). Index acacia honey, 319 angelica root, 296 acceptable daily intake (ADI), 63 angelica stalk, 281 acetic acid, 60, 361 Anisakis marina, 40, 110 acetic acid bacteria, 37 aniseed, 296 acid inoculum in cheese, 153 annatto, 153 acid rigor, 83 Anog-agriculture, 19 acrolein formation in fats, 33 anthocyanins, 255 additives, 17, 58-62 antibiotics, 64, 70 in bread, 216-17 anti-coagulants, 62 Icgislation, 27, 62-3 anti-foam compounds, 62 aduki beans, 227 anti-oxidants, 59-60 adzukibeans,227 ants, 41 aflatoxin B I, 66 aperitif wine, 347 aflatoxin M I, 66 apple banana, 275 agar-agar, 60, 205, 208 apple sauce, canned, 23 Akwarius, 22 apple snail, 131 albumen, 170 apple vinegar, 361 alcohol apples, 46, 262-3, 266 as preservatives, 52, 53-4 apples, dried, 279 in foods, 37 apricots, 271 alcohol-free fruit wine, 353 apricots, dried, 279 alcohol-free liqueur, 339 arabica coffee, 321 alcholic drink Ardennes ham, 89, 90 composition, 342 armagnac, 356 consumption, 341 aromatic salt, 303 legislation, 358-9 arrow squid, 132 aldehyde rancidity, 33 arrowfoot, 207 algae, 22 arscnic, 64, 65 algi nates, 207-8 artichoke, 250 alginic acid, 207-8 ascorbic acid, 54, 59, 62 alkaline rigor, 83 asparagus,24,241,252 Allison's bread, 220, 221 aspartame, 313-14 allspice, 297 Aspergillus flavue,
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