Food ProductsMacmillan, 1917 - 594 sider |
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Side viii
... Potatoes , sweet potatoes , and yams . Other vegetables . Composition of vegetables . Fruits and nuts . Composition of fruits and nuts . Digestibility and nutritive value . Place of nuts in the diet . Place of fruits and vegetables in ...
... Potatoes , sweet potatoes , and yams . Other vegetables . Composition of vegetables . Fruits and nuts . Composition of fruits and nuts . Digestibility and nutritive value . Place of nuts in the diet . Place of fruits and vegetables in ...
Side 7
... potatoes , bananas , and chestnuts . In the processes of digestion , starch ( especially when it has been cooked ) is ... potato , wheat , and corn ( maize ) , all magnified in the same proportion . Dextrins are formed from starch by the ...
... potatoes , bananas , and chestnuts . In the processes of digestion , starch ( especially when it has been cooked ) is ... potato , wheat , and corn ( maize ) , all magnified in the same proportion . Dextrins are formed from starch by the ...
Side 8
... Potato starch . FIG . I. — Wheat starch . 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 ...
... Potato starch . FIG . I. — Wheat starch . 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 ...
Side 13
... ( potato ) , amandin ( almonds ) , excelsin ( Brazil nuts ) . ( c ) Glutelins . Simple proteins insoluble in all neutral solvents , but readily soluble in very dilute acids and alkalies . The best known and most important member of this ...
... ( potato ) , amandin ( almonds ) , excelsin ( Brazil nuts ) . ( c ) Glutelins . Simple proteins insoluble in all neutral solvents , but readily soluble in very dilute acids and alkalies . The best known and most important member of this ...
Side 110
... potatoes , and other starchy foods , with vegetables and with sweets . The concentrated character of cheese and many cheese dishes suggests the use of succulent fruits and vegetables with them . The high percentage of fat in cheese ...
... potatoes , and other starchy foods , with vegetables and with sweets . The concentrated character of cheese and many cheese dishes suggests the use of succulent fruits and vegetables with them . The high percentage of fat in cheese ...
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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