Food ProductsMacmillan, 1917 - 594 sider |
Inni boken
Resultat 1-5 av 54
Side viii
... corn . starch and other products from corn . Oats . Rice . Rye . Wheat . Flour and bread . Breakfast cereals . Composition of grain and bakery products . Nutritive value of grain products and their value as food . References . CHAPTER ...
... corn . starch and other products from corn . Oats . Rice . Rye . Wheat . Flour and bread . Breakfast cereals . Composition of grain and bakery products . Nutritive value of grain products and their value as food . References . CHAPTER ...
Side x
... Clapp Sherman. THE THE enter and w Mo that t of con usuall The of org nearly three starch Corn o bumin meat , vegeta the SO protein organi In the tially commo 1 organi FOOD PRODUCTS : CHAPTER I THE PRINCIPAL CONSTITUENTS AND FUNCTIONS.
... Clapp Sherman. THE THE enter and w Mo that t of con usuall The of org nearly three starch Corn o bumin meat , vegeta the SO protein organi In the tially commo 1 organi FOOD PRODUCTS : CHAPTER I THE PRINCIPAL CONSTITUENTS AND FUNCTIONS.
Side 1
... corn oil , lard , and meat fat ) , and the proteins ( such as the al- bumin of egg , the curd of milk or cheese , the muscle fiber of meat , the gluten of flour or bread ) . Meat extracts and many vegetables contain nitrogen compounds ...
... corn oil , lard , and meat fat ) , and the proteins ( such as the al- bumin of egg , the curd of milk or cheese , the muscle fiber of meat , the gluten of flour or bread ) . Meat extracts and many vegetables contain nitrogen compounds ...
Side 7
... types of plants . Figure 1 represents starch granules from potato , wheat , and corn ( maize ) , all magnified in the same proportion . Dextrins are formed from starch by the action of ferments PRINCIPAL CONSTITUENTS AND FUNCTIONS OF FOOD ...
... types of plants . Figure 1 represents starch granules from potato , wheat , and corn ( maize ) , all magnified in the same proportion . Dextrins are formed from starch by the action of ferments PRINCIPAL CONSTITUENTS AND FUNCTIONS OF FOOD ...
Side 8
... Corn starch . Starch granules magnified 300 diameters . intermediary products in the hydrolysis of starch to maltose or glucose ; hence no further discussion is required here . Glycogen is the chief reserve form of carbohydrate in ...
... Corn starch . Starch granules magnified 300 diameters . intermediary products in the hydrolysis of starch to maltose or glucose ; hence no further discussion is required here . Glycogen is the chief reserve form of carbohydrate in ...
Andre utgaver - Vis alle
Vanlige uttrykk og setninger
adulterated Agricultural Experiment Station alcohol American American Chemical Society amino acids amount Animal Industry ash constituents AVERAGE COMPOSITION bacteria beef beet Bulletin Bureau of Animal Bureau of Chemistry butter calcium cane carbohydrate cent cent cent cent Per cent certificate cheese Chemical color commercial contains not less corn cows cream curd dairy Department of Agriculture diet digestion dried Drugs Act Edible portion eggs extract fermentation fiber fish flavor flour Food and Drugs FOOD INSPECTION DECISION food products food value fresh fruit FUEL VALUE Genussmittel gliadin glucose grade grain gram Industrial and Engineering juice label lean manufacture milk misbranded mixture molasses nitrogen NUMBER OF ANALYSES oleomargarine package packed peas phosphorus portion As purchased protein quantity Regulation rennet ripening salt samples Secretary of Agriculture sirup skimmed standards starch storage substances sucrose sugar TABLE temperature tion United States Department usually VALUE PER POUND vegetables vinegar wheat