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Food Products As Sources Op Vitamins A, B, And C — (Continued)

[table]

SUBJECT INDEX

Abalone, 280, 290.

Abattoirs, see Slaughter houses and Meat

inspection regulations.
Absinthe, 540.

"Accessory" constituents of foods, see

Vitamins.
"Accessory factor," see Vitamins.
Accredited herds, 59.
Accrediting of dairy herds by Federal

authorities, 59.
Acetic acid, 12, 13, 543.
Acid, acetic, 12, 13, 543.

benzoic, 427.

butyric, 13, 14.

capric, 13.

caproic, 13.

caprylic, 13.

citric, 12.

hydrocyanic, effect of, on baking qual-
ity of flour (reference), 348.

lactic, 12.

lauric, 13.

linoleic, 14.

linolenic, 14.

malic, 12.

myristic, 13.

oleic, 14, 15.

oxalic, 12.

palmitic, 13, 14, 15.

"pyroligneous," 543.

stearic, 13, 14, 15.

succinic, 12, 13.

tartaric, 13.
Acid-base balance in food and diet,
441.

Acid-forming elements, 408.
Acid strength of vinegars, 543.
Acidity in flour, 349.
Acids, fatty, 13-15, 81.

fruit, 406, 407.

of milk fat, 81.

of apple, 435.

of foods, 2, 6.

organic, 12.

See also Add.

Adulteration, general definitions of, 37-
55. 579-583, 586-588, 592-593,
597, 601.
of butter, 449-452.
of cheese, 123.
of confectionery, 505.
of flavoring extracts, 530.
of honey, 504.
of meat, 222-225.
of milk, 68.
of olive oil, 457.
of spices, 522.
of vinegar, 541-542.
Adulterations not corrected by label, 601.
Aging of flour, 348.

Alanine, 16, 78, 164, 234, 283, 329, 369,
309-

Albumin, commercial, 193.
egg, 181.
wheat, 298.
Albuminoids, 17.
Albumins, 17.

Alcohol, in fermented milk, 131, 132.
Alcohol-soluble proteins, 17.
Aldehyde, cinnamic, 524, 532.
Alewife, 262.

Alfalfa, as source of vitamins, 653.
Alga;, 437.

Alligator pear, see Avocado.
Allspice, 522.
Almond extract, 531.
oil, 468.

Almonds, 392, 402, 425, 426, 643, 653.

as source of vitamins, 653.
Alum baking powder, 309.
Amandin, 17, 399.
Amaranth, 611.

Amid nitrogen in mill products of wheat,
304-

Amino acids, 16-17, 78, 164, 234, 283,

329. 369. 399-
of beef, 233-234.
of egg proteins, 164.
of flesh of different species, 283.
of gelatin, 233-234.

Amino acids, Continued

of grain proteins, 328-331-

of legume proteins, 369.

of milk proteins, 77-80, 88.

of nut proteins, 390.
Amino-acid make up of proteins, 78, 79,

80, 164, 234, 283, 329, 369, 399.
Amino-acid radicles in grain, meat, and

milk compared, 330-331-
Ammonia, in cheese, 110.

in eggs, 186, 187.

in fish, 266-267.

in fowl's flesh, effect of refrigeration at
different temperatures, 258-259.
Analyses, see names of individual foods.
Analysis of foods, general, 1-2, 5, 6.
of samples taken under Food and
Drugs Act, 42, 581.
Andropogon sorghum. 344, 345.
Anemia, 24, 409.

Animals, feeding experiments with, for
the study of food values, 2, 3, 4,
25-30, 85, 93, 3*9-331, 334-340.
575-576.

Anise, 523.
extract, 531.
oil of, 531.

Annato, in butter, 446.

Announcements, service and regulatory,
55-

Antineuritic, 27, see Vitamin B.
Antirachitic vitamin, 168, 473.
Antiscorbutic, 28, 414, 418, 419, 420, 421,
422, 432, 433, 434, 435, 436, 437,
438, 439. 441-
foods, 418; see also Vitamin C and the
descriptions of individual foods.
Apple, compared with milk as supplement

to bread in nutrition, 3, 4.
Apple as antiscorbutic, 414.

juice, 427, 429.
Apple sauce, canned, 391.
Apples, 3, 4, 12, 28, 381-382, 389, 391,
396, 397, 408, 412, 413, 414, 426,
427, 428, 429, 432, 433, 434, 435,
430, 643, 653.
as antiscorbutic, 28.
canned, 391.

chemical change during ripening, 396,
397.

dried, 39i, 643.
fresh, 643.

potential alkalinity, 408.

raw, as source of vitamins, 653.
Apricot-kernel oil, 469.
Apricots, 389, 391. 392, 408, 643.

dried, 643.

fresh, 643.
Arabinose, 11.
Arachin, 399, 401, 402, 425.
Arachis, see Peanut.

Arginine, 17, 21, 78, 79, 164, 234, 283,

329, 369, 399-
Arrowroot, 508.

Artichokes, 371, 376, 380, 424, 653.

as source of vitamins, 653.

canned, 380.

globe, 424.

Jerusalem, 424.
Articles of food, definition, 7.
Ash constituents, in general, 1, 5, 6, 21-

24. 30-33-
of barley, 310.
of beef, 203-209.
of buckwheat, 321-322.
of cheese, 123.
of corn, 313, 315, 316.
of corn sirup, 319.
of eggs, 161, 162, 165, 166.
of fish, 266.
of fruits, 406-410.
of grain in nutrition, 334~335-
of meats, 235-236.
of milk, 67, 83-85, 88-00, 93-101.
of oats, 311.
of oysters, 282.
of rye, 309.

of vegetables, 406-410.
of wheat and wheat products, 302. 303.
See also individual articles of food.
Ash of milk compared with that of the
body, 84.

Asparagus, 371, 376, 380, 408, 643, 653.
as source of vitamins, 653.
canned, 380.
cooked, 643.
fresh, 643.

potential alkalinity, 408.
Aspartic acid, 16, 78, 164, 234, 283, 329,
369, 399.

Association for Improving the Condition
of the Poor, investigations of,
on optimum amount of milk for
children, 02.

Associations within the food industries.

52-

Autointoxication, meat, 247.

Autolysis in eggs, 182.

Availability of carbohydrate in certain

vegetables, 421.
Avena sativa, 311.

Avocado, 305,422,428,431,435,436,469.

Bacillus acidophilus, 87, 132, 133.

acrogenes capsulatus, 406.

bulgaricus in fermented milks, 131.

coli in eggs, 186.

entcritidis, 222.

welchii, 406.
Back, pork, 218, 220.
Bacon, 221, 461, 643.

as source of vitamins, 653.

digestibility of, 254.
Bacteria, in beef, 107, 252.

in butter, 445, 465, 460.

in cheese, 111.

in clams, 278.

in cream, 144.

in eggs, dried, 183, 185-186.

in eggs, frozen, 185-186.

in meat, 197, 225, 252.

in milk, 61-64, 75-77. 93-101.
Bacteria, intestinal, 87, 406, 408.
Bactericidal property of milk, 61.
Bacteriologists in food control, 54-55.
Bacteriology of canned foods, 438.
Bagasse, 480.
Bakery products, 322-328.
Baking powders, 308-309.
Baking technology (references), 341, 347-
354-

Balance of acids and bases, 167, 236,

247, 282, 406-410.
Bananas, 28, 389, 396, 408, 413, 414,

429, 430, 43i, 432, 434, 436, 643,

653.

as antiscorbutic, 28, 414.
as source of vitamins, 653.
potential alkalinity of, 408.
ripening of, 396.

Barley, 292, 309-311, 323, 3*0, 330, 331,
34°. 341-342, 355. 643. 653.

dietary qualities of, 340.

flour, 310, 323.

meal and flour, 323.

pearled, 323, 643.

protein, 310, 329, 330, 331.

(references), 341-342.

whole, as source of vitamins, 653.
Base-forming elements, 83, 406-410.
"Basic nitrogen," 402, 421.
Bass, 262.
Bay leaf, 523.

Beans, 358, 369, 370, 376, 380, 408, 410,
414, 416, 419, 420, 421, 423, 424,
440, 441, 643, 644, 653.

butter, 376.

canned, 643.

dried, 376, 643.

frijoles, 376.

garden, 421.

kidney, 370, 644, 653.
as source of vitamins, 653.

lima, 376, 643.

mesquite, 376.

navy, 369, 370, 421, 424, 653.

as source of vitamins, 653.
soy, 419, 424, 440, 441, 653.

as source of vitamins, 653.

industries, 424.
sprouted, as source of vitamins, 414,
653.

string, 358, 376, 410, 414, 423, 643, 653.
as source of vitamins, 358, 414, 653.
Beech nuts, 393.

as source of vitamins, 653.
Beef, 52, 193-209, 226-230, 233-235, 238,
240-245, 251, 283, 414, 644, 653.

as source of vitamins, 238, 653.

canned, 208.

classes, 52, 226-227.

cold storage of, 196-197.

cooked, 208.

corned, 208, 644.

cuts of, 201, 202, 203, 226, 227, 240-
245, 644.

cutting of, 201-203, 226-227, 240-245.

dried, 208, 644.

extract, 229-230.

fat, as source of vitamins, 653.

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