The Story of FoodAvi Publishing Company, 1974 - 240 sider For students and teachers of nutrition and dietetics, food technologists, nurses, restaurant managers, and doctors. |
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Side 18
... Corn The protein of corn does not have the adhesive quality of wheat gluten , and so the ways in which corn is used for human food are different from those of wheat . The old stone mills simply ground the corn and passed it through a ...
... Corn The protein of corn does not have the adhesive quality of wheat gluten , and so the ways in which corn is used for human food are different from those of wheat . The old stone mills simply ground the corn and passed it through a ...
Side 19
... corn in 1970 was 28 lb per capita and so there are obviously other ways of eating corn besides the corn meal products . There is hominy ( grits , mostly ) and even though its use has also declined , we still ate 3 lb each in 1962 , as ...
... corn in 1970 was 28 lb per capita and so there are obviously other ways of eating corn besides the corn meal products . There is hominy ( grits , mostly ) and even though its use has also declined , we still ate 3 lb each in 1962 , as ...
Side 21
... corn sugars are not as sweet as the common sucrose , and so some manufacturers often add cane or beet sugar to make a sweeter table syrup . The label always mentions the sucrose if it has been added . Corn syrups differ in composition ...
... corn sugars are not as sweet as the common sucrose , and so some manufacturers often add cane or beet sugar to make a sweeter table syrup . The label always mentions the sucrose if it has been added . Corn syrups differ in composition ...
Vanlige uttrykk og setninger
acid activity added addition Agriculture American amount animal bananas beans became become began blood body bread butter calcium called carbon cause century changes cheese chemical Chemistry chemists color common contain corn cream daily determine developed diet digestion disease dried drugs drying early effect eggs elements energy experiments fact feed fish flavor flour fresh fruit glucose grain heat human important increased industry iodine iron kinds known less live manufacture matter meat method milk natural nutrition oxygen package passed plant present preservatives problem Professor protein published rats recommended regulation reported rickets salt Secretary solid soon standards starch stored substances sugar supply temperature tion United usually vegetables vitamin weight Wiley
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |