Human Foods and Their Nutritive Value by Harry Snyder (red novels .txt) 📖
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15.
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.
Organic compounds, classification of, 7.
Organic matter, 6.
Oysters, 114.
Palatability of food, 228.
Parsnips, 40.
Peaches, 53.
Peanuts, 76.
fat from, 309.
Peas, 74.
canned, 75.
Pectose substances, 11.
Pepper, 198.
Phosphate baking powders, 189.
Physical changes during cooking, 30.
Physiological properties of foods, 228.
Pistachio, 77.
Plumbing, sanitary, 297.
Plums, 53.
Pork, 104.
Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.
Poultry, 112.
Predigested foods, 130.
Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.
Psychological factors in digestion, 230.
Pumpkins, 45.
Rational feeding of man, 261-267.
Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.
References, 350.
Refrigeration, 292.
Refuse, disposal of, 294.
Renovated butter, 92.
Review questions, 323.
Rice preparations, 129.
Saccharine, 70.
Saltpeter in meats, 111.
Sanitary condition of vegetables, 45.
Sanitary inspection of food, 286.
Sausage, 111.
Sodium chloride in foods, 5.
Soil, sanitary condition of, 294.
Spices, 212.
Spinach, 42.
Squash, 45.
Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.
Strawberries, 52.
Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.
Sunlight as a disinfectant, 290.
Sweet potatoes, 39.
Syrups, 66.
sorghum, 66.
Tea, 203-206.
black, 203.
green, 204.
composition of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.
Toast, 184.
Tomatoes, 43.
Underfed families, 251.
Vanilla extract, testing, 307.
Veal, 102.
Vegetable foods, 222.
Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.
Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.
Volatile matter, 6.
Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.
Water in foods, 1.
how determined, 1.
Water supply, economic value, 282.
Waters, mineral, 279.
Weighing, directions for, 302.
Wheat cereal preparations, 126.
Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.
Yeast, action of, 161.
compressed, 162.
dry, 163.
By HARRY SNYDER, B.S.
occurrence in foods, 15.
influence on digestion, 15.
use in plant economy, 15.
production during germination, 15.
Organic compounds, classification of, 7.
Organic matter, 6.
Oysters, 114.
Palatability of food, 228.
Parsnips, 40.
Peaches, 53.
Peanuts, 76.
fat from, 309.
Peas, 74.
canned, 75.
Pectose substances, 11.
Pepper, 198.
Phosphate baking powders, 189.
Physical changes during cooking, 30.
Physiological properties of foods, 228.
Pistachio, 77.
Plumbing, sanitary, 297.
Plums, 53.
Pork, 104.
Potatoes, 37.
composition, 39.
digestibility, 38.
nutritive value, 38.
sweet, 39.
Poultry, 112.
Predigested foods, 130.
Protein, composition of, 19.
properties of, 19.
combinations of, 20.
types of, 20.
crude, 21.
food value of, 22.
amount of, in ration, 246.
Psychological factors in digestion, 230.
Pumpkins, 45.
Rational feeding of man, 261-267.
Rations, wide and narrow, 245.
standard, 261.
object of, 261.
examples of, 264.
requisites of, 266.
protein requirements of, 246.
energy value of, 246.
References, 350.
Refrigeration, 292.
Refuse, disposal of, 294.
Renovated butter, 92.
Review questions, 323.
Rice preparations, 129.
Saccharine, 70.
Saltpeter in meats, 111.
Sanitary condition of vegetables, 45.
Sanitary inspection of food, 286.
Sausage, 111.
Sodium chloride in foods, 5.
Soil, sanitary condition of, 294.
Spices, 212.
Spinach, 42.
Squash, 45.
Starch, 9.
occurrence, 9.
composition, 9.
properties, 10.
food value, 10.
influence of heat on, 10.
Strawberries, 52.
Sugar, defined, 11.
beet, 58.
cane, 58.
commercial grades, 58.
manufacture of, 59.
sulphur in, 59.
digestibility of, 59.
value of, in dietary, 61.
adulteration of, 63.
maple, 62.
dextrose, 64.
Sunlight as a disinfectant, 290.
Sweet potatoes, 39.
Syrups, 66.
sorghum, 66.
Tea, 203-206.
black, 203.
green, 204.
composition of, 214.
judging of, 205.
adulteration of, 206.
physiological properties of, 206.
examination of leaves, 318.
Toast, 184.
Tomatoes, 43.
Underfed families, 251.
Vanilla extract, testing, 307.
Veal, 102.
Vegetable foods, 222.
Vegetables, 37-47.
edible portion, 47.
canned, 46.
sanitary condition of, 45.
digestibility of, 222.
Vinegar, 193-197.
preparation of, 193.
different kinds of, 195.
adulteration of, 196.
solids, 316.
specific gravity, 317.
acidity, 317.
Volatile matter, 6.
Water, drinking, 268-283.
importance, 268.
impurities in, 269.
mineral impurities, 270.
organic impurities, 271.
purification of, 272-278.
analysis, 271.
and typhoid fever, 273.
improvement of, 276.
boiling of, 276.
filtration of, 277.
distillation of, 278.
materials for softening water, 280.
testing purity of, 320.
Water in foods, 1.
how determined, 1.
Water supply, economic value, 282.
Waters, mineral, 279.
Weighing, directions for, 302.
Wheat cereal preparations, 126.
Wheat flour, 133.
spring and winter wheat flour, 133.
starchy and glutenous, 135.
composition of, 136.
process of milling, 136-140.
patent, 142.
grades of, 142.
composition of, 143.
ash content, 145.
graham, 145.
entire wheat, 145.
by-products, 146.
aging and curing, 147.
macaroni, 148.
color, 148.
granulation, 149.
capacity to absorb water, 150.
gluten, properties of, 151.
unsoundness of, 152.
baking tests, 153.
bleaching of, 155.
adulteration of, 156.
nutritive value of, 157.
water in, 304.
ash in, 305.
acidity of, 313.
moist and dry gluten, 314.
Yeast, action of, 161.
compressed, 162.
dry, 163.
By HARRY SNYDER, B.S.
Professor of Agricultural Chemistry, University of Minnesota, and Chemist of the Minnesota Agricultural Experiment Station
The Chemistry of Plant and Animal Life
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