Food ProductsMacmillan, 1917 - 594 sider |
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Side viii
... VEGETABLES , FRUITS , AND NUTS Legumes . Canning of peas . Digestibility and nutritive value . Physiological effects of peas greened with copper . Potatoes , sweet potatoes , and yams . Other vegetables . Composition of vegetables ...
... VEGETABLES , FRUITS , AND NUTS Legumes . Canning of peas . Digestibility and nutritive value . Physiological effects of peas greened with copper . Potatoes , sweet potatoes , and yams . Other vegetables . Composition of vegetables ...
Side 1
... vegetables contain nitrogen compounds simpler than proteins , the so - called " nitrogenous extractives " or " nitrogenous non- proteins . " In green vegetables and berries a small part of the organic material consists of coloring ...
... vegetables contain nitrogen compounds simpler than proteins , the so - called " nitrogenous extractives " or " nitrogenous non- proteins . " In green vegetables and berries a small part of the organic material consists of coloring ...
Side 6
... vegetable kingdom , being found in considerable quantity in many familiar fruits and vegetables . Usually these sweet fruits and plant juices contain glucose and fructose along with the sucrose , and also other substances which make it ...
... vegetable kingdom , being found in considerable quantity in many familiar fruits and vegetables . Usually these sweet fruits and plant juices contain glucose and fructose along with the sucrose , and also other substances which make it ...
Side 8
... vegetables , which on hydrolysis yields fructose . It is of practically no importance as food . Galactans are found ... vegetable tissues . It yields glucose on hydrolysis , but is not digested to a sufficient extent to make it of much ...
... vegetables , which on hydrolysis yields fructose . It is of practically no importance as food . Galactans are found ... vegetable tissues . It yields glucose on hydrolysis , but is not digested to a sufficient extent to make it of much ...
Side 19
... vegetables are eaten freely must be balanced by the taking of common salt . There must also be maintained in the body a proper balance between sodium and calcium . For example , the rhythmical contraction and relaxation of heart muscle ...
... vegetables are eaten freely must be balanced by the taking of common salt . There must also be maintained in the body a proper balance between sodium and calcium . For example , the rhythmical contraction and relaxation of heart muscle ...
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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