Food ProductsMacmillan, 1917 - 594 sider |
Inni boken
Resultat 6-10 av 79
Side 5
... carbohydrates are of very great , and others of relatively little , practical importance . Glucose is widely distributed in nature , occurring abundantly in many fruits and plant juices , often mixed with other sugars . Since most of ...
... carbohydrates are of very great , and others of relatively little , practical importance . Glucose is widely distributed in nature , occurring abundantly in many fruits and plant juices , often mixed with other sugars . Since most of ...
Side 7
... carbohydrate material . It constitutes over one half of the solid matter of the cereal grains and an even larger proportion of the total solids of some other starchy foods such as potatoes , bananas , and chestnuts . In the processes of ...
... carbohydrate material . It constitutes over one half of the solid matter of the cereal grains and an even larger proportion of the total solids of some other starchy foods such as potatoes , bananas , and chestnuts . In the processes of ...
Side 8
... carbohydrate in animals as starch is in plants . For this reason and because of its physi- cal properties and its chemical relationship to maltose and glucose , it is often called " animal starch . " It is stored prin- cipally in the ...
... carbohydrate in animals as starch is in plants . For this reason and because of its physi- cal properties and its chemical relationship to maltose and glucose , it is often called " animal starch . " It is stored prin- cipally in the ...
Side 9
... carbohydrate as might be contained in the food of one day . A surplus of carbohydrate , in addition to being stored as glycogen , may also be converted into fat , and this transformation of carbohydrate into fat can be carried on to a ...
... carbohydrate as might be contained in the food of one day . A surplus of carbohydrate , in addition to being stored as glycogen , may also be converted into fat , and this transformation of carbohydrate into fat can be carried on to a ...
Side 10
Henry Clapp Sherman. are often not determined nor are the carbohydrates determined directly , but all of the material not found to be moisture , protein , fat , or ash is often considered to be carbohydrate for the purposes of ordinary ...
Henry Clapp Sherman. are often not determined nor are the carbohydrates determined directly , but all of the material not found to be moisture , protein , fat , or ash is often considered to be carbohydrate for the purposes of ordinary ...
Andre utgaver - Vis alle
Vanlige uttrykk og setninger
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