Food ProductsMacmillan, 1917 - 594 sider |
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Side 1
... substances which enter into its structure , which yield energy for its activities , and which regulate the processes essential to life and health . Most articles of food contain water , as shown by the fact that they lose weight on ...
... substances which enter into its structure , which yield energy for its activities , and which regulate the processes essential to life and health . Most articles of food contain water , as shown by the fact that they lose weight on ...
Side 4
... substances of which the food materials are composed . Thus the proteins , fats , and carbohydrates and the various organic and inorganic compounds of phosphorus , potassium , iron , etc. , which occur in food materials are food- stuffs ...
... substances of which the food materials are composed . Thus the proteins , fats , and carbohydrates and the various organic and inorganic compounds of phosphorus , potassium , iron , etc. , which occur in food materials are food- stuffs ...
Side 6
... substances which make it difficult to separate the sucrose in crystalline form . The juices of the sugar cane , the sugar beet , and to a less extent certain maple and palm trees , contain enough sucrose and little enough of other ...
... substances which make it difficult to separate the sucrose in crystalline form . The juices of the sugar cane , the sugar beet , and to a less extent certain maple and palm trees , contain enough sucrose and little enough of other ...
Side 11
... substances are therefore likely to be counted as fat . In this way some small quantities of mate- rials of less food value are likely to be counted along with the fat of the food . The commercial food fats are nearly free from other ...
... substances are therefore likely to be counted as fat . In this way some small quantities of mate- rials of less food value are likely to be counted along with the fat of the food . The commercial food fats are nearly free from other ...
Side 12
... substances and in no case is the chemical constitution of a natural protein fully and exactly known . It has , however , been determined that the typical proteins are essentially anhydrides of amino acids . Thus the relation of the ...
... substances and in no case is the chemical constitution of a natural protein fully and exactly known . It has , however , been determined that the typical proteins are essentially anhydrides of amino acids . Thus the relation of the ...
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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