Human Foods and Their Nutritive Value, Harry Snyder [free e books to read TXT] 📗

volatile compounds, 167.
production of volatile nitrogenous compounds, 172.
wheat proteids, part taken by, 169.
oxidation of fat, 173.
starch, influence of, addition of, 173.
composition of bread, 174.
temperature of flour, 176.
use of skim milk, 176.
process of bread making, 177.
digestibility of bread, 178.
graham bread, use in the dietary, 179.
white and graham bread compared, 180.
mineral content of, 182.
new and old, 183.
action of heat on, 184.
different kinds of, 184.
Breakfast foods, 121-132.
Broth, 109.
Butter, composition, 91.
digestibility, 91.
adulteration, 92.
coloring, 92.
renovated, 92.
water in, 305.
Buttermilk, 88.
Cabbage, 41.
Candies, 69.
Canned meats, 118.
vegetables, 46.
peas, 75.
Carbohydrates defined, 8.
Carrots, 40.
Cauliflower, 41.
Cellars, storage of food in, 283.
Cellulose and properties, 8.
Cereals, 121-132.
preparation of, 121.
cost of, 121.
value of, 131.
use of, in dietary, 131.
corn preparations, 122.
oat preparations, 124.
wheat preparations, 126.
barley preparations, 128.
rice preparations, 129.
predigested, 130.
phosphates in, 131.
mineral matters of, 131.
coffees, 210.
Cesspools, 289.
Cheese, 92-96.
general composition, 92.
digestibility, 93.
use of, in dietary, 94.
cottage, 95.
different kinds of, 95.
adulteration, 96.
Chemical changes during cooking, 27-30.
Chemicals, use of, in preparation of foods permitted, 36.
Chestnuts, 76.
Chicory, detection in coffee, 319.
Chocolate, 212.
adulteration of, 213.
Cinnamon and cassia, 201.
Cloves, 201.
Coal tar dyes, testing for, 308.
Cocoa, 210.
Cocoanuts, 77.
Coffee, composition of, 207.
detection of chicory in, 319.
glazing of, 208.
substitutes, cereal, 210.
types of, 209.
Combustion of foods, 6.
Cooking, changes during, 27.
chemical, 27-30.
physical, 30-32.
bacteriological, 32.
Corn, sweet, 41.
preparations, 122.
Cream, 87.
Cream of tartar, 187.
Crude fiber of foods, 9.
Crude protein, 21.
Cucumbers, 42.
Dairy products, 80-97.
use of, in dietary, 96.
Dextrose, 64.
Dietary standards, 245.
Dietary studies, 244-260.
object of, 244.
mixed, desirable, 250.
of families compared, 253.
in public institutions, 259.
Digestibility of foods, 214.
of animal foods, 220.
of vegetable foods, 222.
Digestion, combination of foods, 223.
factors influencing, 223.
amount of food, 224.
method of preparation of food, 225.
mechanical condition of foods, 226.
psychological factors, 230.
individuality, 229.
Digestion and health, 219.
Dishcloth, unclean, 292.
Disinfectants, 281, 289, 295.
Drying of foods, 2.
Dry matter, 2.
Egg plant, 44.
Eggs, 114-118.
composition, 114.
digestibility, 116.
cooking of, 116.
use of, in dietary, 117.
Elements in foods, 7.
Energy, available, 217.
Energy value of rations, 246.
Entire wheat, 145.
Essential oils, 15.
occurrence, 15.
composition of, 16.
food value, 16.
Esthetic value of foods, 36.
Fat, occurrence in food, 12.
composition, 13.
physical properties, 14.
food value, 14.
individual fats, 14.
oxidation of, during bread making, 173.
Ferments, soluble, 34.
insoluble, 34.
Figs, 54.
Fish, 113.
Flavoring extracts, 56.
Flavors, composition of, 48.
occurrence of, 49.
food value, 49.
Flies, contamination of food by, 286, 295.
Foods, 215.
digestibility of, 215.
mechanical condition of, 226.
palatability of, 228.
physiological properties of, 228.
ash of, 4.
predigested, 130.
sodium chloride in, 4.
cost of, 231.
market price and nutritive value, 231-234.
composition of, 234-263.
comparative nutritive value, 231.
economy of production, 250.
habits, 250.
notions, 252.
relation to mental and physical vigor, 258.
amount consumed, 262.
injurious compounds in, 284.
contamination of, 284, 292.
sanitary inspection of, 286.
storage in cellars, 288.
infection from impure air, 287.
utensils for storage, 291.
raw, 27.
cheap and expensive, 252.
Fruits, composition of, 48.
canned, 54.
dried, 54.
canned and adulterated, 55.
Fruit extracts, 56.
Fruit flavors, 55.
Ginger, 200.
Gliadin, 314.
Gluten, addition of, to flour, 173.
moist and dry, 314.
Gluten properties of flour, 151.
Graham bread, 179.
use in dietary, 180.
Graham flour, 144.
Grape fruit, 51.
Grapes, 53.
Heat, action on foods, 30.
Hickory nuts, 77.
Honey, 68.
Ice, 279.
Inspection of food, 286.
Inversion of sugar, 64.
Kitchen refuse, 294.
Koumiss, 88.
Laboratory practice, 299.
Lard, 106.
substitutes, 107.
Legumes, 71-76.
Lemon extract, testing, 307.
Lemons, 51.
acidity of, 305.
Lettuce, 42.
Macaroni flour, 148.
Mace, 202.
Malted foods, 121.
Maple sugar, 62.
Meals, number of, per day, 248.
Measuring, directions for, 302.
Meat broth, 109.
Meats, 98-120.
general composition, 98.
proteids of, 99.
fat of, 100.
water of, 98.
texture of, 107.
cooking of, influence of, on composition, 108.
extractive materials, 110.
smoked, 111.
boric acid in, 312.
saltpeter in, 111.
canned, 118.
Melons, 43.
Microscope, use of, 304.
Milk, importance in dietary, 80.
general composition, 80.
souring of, 86.
condensed, 87.
digestibility, 81.
sanitary condition, 82.
certified milk, 84.
pasteurized, 84.
color of, 85.
preservatives in, 86.
goat's, 88.
human, 89.
adulteration of, 89.
prepared, 88.
formaldehyde in, 310.
Mineral matter, 4.
in ration, 5.
Mineral waters, 279.
Miscellaneous compounds, 16.
Mixed nitrogenous compounds, 25.
Mixed non-nitrogenous compounds, 16.
Moisture content of foods, variations in, 1.
Moisture in foods, how determined, 2.
Molasses, 65.
Mustard, 199.
testing for turmeric, 318.
Mutton, 103.
Nitrates in foods, 45.
Nitrites in foods, 111.
Nitrogen free extract, 11.
defined, 11.
composition, 12.
how determined, 12.
variable character of, 12.
Nitrogenous compounds, 17.
general composition, 17.
Non-nitrogenous compounds, classification of, 7.
Nutmeg, 202.
Nutrients, available, 216.
Nutritive value of nitrogenous compounds, 16.
starch, 9.
sugar, 11.
nitrogen free extract, 11.
fat, 12.
protein, 19.
amids, 23.
Nuts, 76-79.
use of, in dietary, 78.
Oat preparations, 124.
Oleomargarine, 92.
detecting, 310.
Olive oil, testing, 308.
Olives, 54.
Onions, 42.
Oranges, 50.
Organic acids,