The Chemical Analysis of Foods and Food Products PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Chemical Analysis of Foods and Food Products PDF full book. Access full book title The Chemical Analysis of Foods and Food Products by Morris Boris Jacobs. Download full books in PDF and EPUB format.
Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000
Get Book Here
Book Description
Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000
Get Book Here
Book Description
Author: Morris B. Jacobs
Publisher:
ISBN:
Category :
Languages : en
Pages : 537
Get Book Here
Book Description
Author: M.B. Jacobs
Publisher:
ISBN: 9788123906430
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 970
Get Book Here
Book Description
Author: MORRIS B. JACOBS
Publisher:
ISBN: 9781033529072
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 902
Get Book Here
Book Description
Author: W. O. Atwater
Publisher: Forgotten Books
ISBN: 9780656308323
Category : Business & Economics
Languages : en
Pages : 94
Get Book Here
Book Description
Excerpt from The Chemical Composition of American Food Materials, 1899 Until about the year 1880 those who wished to know about the chemical composition and nutritive values of food materials were compelled to depend upon analyses of European products and most of those analyses had been made in German laboratories. During the last two decades American investigations have accumulated and the results have been collated from time to time. Bulletin N o. 28 of this Office, entitled The Chemical Composition of American Food Materials, and issued in 1896, gave minimum, maximum, and average figures from a compila tion of the analyses of American food materials that were found on record up to July 1, 1895. Since that time the number of analyses of food materials has increased to such an extent that a revision of that bulletin seems desirable. The present bulletin includes American analyses of materials used as food by man, which the compilers have found on record up to January This table is intended to replace previous ones, and to serve as a standard of reference until it 'shall, in its turn, be replaced by a larger and more complete com pilation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: A. G. Woodman
Publisher:
ISBN: 9781332231331
Category : Science
Languages : en
Pages : 528
Get Book Here
Book Description
Excerpt from Food Analysis: Typical Methods and the Interpretation of Results This book has grown out of the courses given to the authors students in food analysis during the last few years. Experience with these classes, which have used as textbooks mainly Leach's Food Analysis and Bulletin 107 of the Bureau of Chemistry, has shown the need of a book which should cover distinctly less ground than either of these, but should give to the student a more detailed discussion of the analytical processes involved, their suitability and limitations. Further, an attempt has been made to lay greater emphasis on the interpretation of the analytical results. To the author's mind the principal asset to be gained by the student from any detailed consideration of the methods employed to detect adulteration in foods is the exercise of judgment and the training of the sense of discrimination, which is derived from a critical balancing of the data obtained in a food analysis. Substances are being examined which are usually capable of wide natural variations in composition, and an exceptional opportunity is afforded for a critical study of the analytical factors in order to determine whether or not they imply artificial manipulation of the product. Because the primary intention has been to write a book of the character outlined no effort has been made to include a great variety of food materials, nor necessarily those of greatest economic importance or which are most widely used. Certain typical foods have been selected to illustrate important methods of attack or characteristic methods of food analysis. In a word, the book has been written and the material selected primarily for the undergraduate student of analytical chemistry rather than for the practising chemist. The fact that certain typical foods have been selected should not be considered as implying any intention to limit the student to the particular examples cited. Other products, similar in general character to those discussed, involving the same or different forms of adulteration, will readily suggest themselves. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry Edward Cox
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 504
Get Book Here
Book Description
CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -
Author: E. H. S. Bailey
Publisher: Forgotten Books
ISBN: 9780243272822
Category : Business & Economics
Languages : en
Pages : 538
Get Book Here
Book Description
Excerpt from Food Products: Their Source, Chemistry, and Use On account of the numerous changes that have recently taken place in the Food Supply of the world, especially on account of the world war, and because of the new food products that have been put upon the market and the by-products that have been utilized as human food, a second edition of this book seemed to be demanded. The curtailment of brewing and distilling in the United States, on account of the passage of the 18th. Amendment to the Federal Constitution, has made the manufacture of alcohol and alcoholic liquors of much less importance than formerly, therefore the sec tions devoted to these topics have been considerably condensed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
