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 31
... tion , packaging dehydrated foods , and devising new food for army rations . The food technologist distinguishes between drying and dehydra- tion although the words have the same meaning in general usage . He uses drying for the sun ...
... tion , packaging dehydrated foods , and devising new food for army rations . The food technologist distinguishes between drying and dehydra- tion although the words have the same meaning in general usage . He uses drying for the sun ...
Side 119
... tion calorimeter such as Regnault would have loved to have . Soon the money was forthcoming , and he and Edward Bennett Rose ( 1861-1921 ) , Professor of Physics at Wesleyan , built the coveted apparatus ( Fig . 10.1 ) . It was 7 ft ...
... tion calorimeter such as Regnault would have loved to have . Soon the money was forthcoming , and he and Edward Bennett Rose ( 1861-1921 ) , Professor of Physics at Wesleyan , built the coveted apparatus ( Fig . 10.1 ) . It was 7 ft ...
Side 181
... tion of foodstuffs in the body , especially the fats . Strange as it may seem , when fats are oxidized in the body they produce more than their own weight of water . For example , tripalmitin which is a com- ponent of several natural ...
... tion of foodstuffs in the body , especially the fats . Strange as it may seem , when fats are oxidized in the body they produce more than their own weight of water . For example , tripalmitin which is a com- ponent of several natural ...
Vanlige uttrykk og setninger
Agriculture amino acids amount animal atoms Avi Publishing bananas beans became began beriberi blood body boiled bread butter cacao calcium Calories carbohydrates carbon carbon dioxide cause century cereals cheese chemical Chemistry chemists chocolate chocolate liquor color compound contain corn cream diet digestion dioxide disease dried drugs drying dyes eggs elements endosperm energy enzymes evaporated experiments feed fish flavor flour fluorine food processes formula fresh fruit gelatin glucose glycerides grain heat human hydrogen industry iodine iron Lavoisier liver manufacture margarine McCollum meat method milk natural niacin nitrogen nutrients nutrition obesity oleomargarine oxygen package plant potatoes problem Professor protein rats recommended regulation rice rickets salt scurvy Secretary seeds solid soluble spoilage starch substances sucrose sugar supply syrup temperature tion tissues vegetables vitamin vitamin B12 vitamin D weight wheat whiskey Wiley yeast
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |