Human Foods and Their Nutritive Value | Page 2

on
Digestibility; Physical Changes during Cooking; Action of Heat on
Animal and Plant Tissues; Amount of Heat required for Cooking;
Bacteriological Changes; Insoluble Ferments; Soluble Ferments;
Bacterial Action Necessary in Preparation of Some Foods; Injurious
Bacterial Action; General Relationship of Chemical, Physical, and
Bacteriological Changes; Esthetic Value of Foods; Color of Foods;
Natural and Artificial Colors; Conditions under which Use of
Chemicals in Preparation of Foods is Justifiable.

CHAPTER III
VEGETABLE FOODS 37
General Composition; Potatoes; Chemical and Mechanical
Composition; Uses of Potatoes in Dietary; Sweet Potatoes; Carrots;
Parsnips; Cabbage; Cauliflower; Beets; Cucumbers; Lettuce; Onions;
Spinach; Asparagus; Melons; Tomatoes; Sweet Corn; Eggplant; Squash;
Celery; Dietetic Value of Vegetables; Nutrient Content of Vegetables;
Sanitary Condition of Vegetables; Miscellaneous Compounds in
Vegetables; Canned Vegetables; Edible Portion and Refuse of
Vegetables.
CHAPTER IV
FRUITS, FLAVORS AND EXTRACTS 48
General Composition; Food Value; Apples; Oranges; Lemons; Grape
Fruit; Strawberries; Grapes; Peaches; Plums; Olives; Figs; Dried Fruits;
Uses of Fruit in the Dietary; Canning and Preservation of Fruits;
Adulterated Canned Fruits; Fruit Flavors and Extracts; Synthetic
Preparation of Flavors.
CHAPTER V
SUGARS, MOLASSES, SYRUP, HONEY, AND CONFECTIONS 58
Composition of Sugars; Beet Sugar; Cane Sugar; Manufacture of Sugar;
Sulphur Dioxid and Indigo, Uses of, in Sugar Manufacture;
Commercial Grades of Sugar; Sugar in the Dietary; Maple Sugar;
Adulteration of Sugar; Dextrose Sugars; Inversion of Sugars; Molasses;
Syrups; Adulteration of Molasses; Sorghum Syrup; Maple Syrup;
Analysis of Sugar; Adulteration of Syrups; Honey; Confections;
Coloring Matter in Candies; Coal Tar Dyes; Saccharine.
CHAPTER VI

LEGUMES AND NUTS 71
General Composition of Legumes; Beans; Digestibility of Beans; Use
of Beans in the Dietary; String Beans; Peas; Canned Peas; Peanuts;
General Composition of Nuts; Chestnuts; The Hickory Nut; Almonds;
Pistachio; Cocoanuts; Uses of Nuts in the Dietary.
CHAPTER VII
MILK AND DAIRY PRODUCTS 80
Importance in the Dietary; General Composition; Digestibility;
Sanitary Condition of Milk; Certified Milk; Pasteurized Milk;
Tyrotoxicon; Color of Milk; Souring of Milk; Use of Preservatives in
Milk; Condensed Milk; Skim Milk; Cream; Buttermilk; Goat's Milk;
Koumiss; Prepared Milks; Human Milk; Adulteration of Milk;
Composition of Butter; Digestibility of Butter; Adulteration of Butter;
General Composition of Cheese; Digestibility; Use in the Dietary;
Cottage Cheese; Different Kinds of Cheese; Adulteration of Cheese;
Dairy Products in the Dietary.
CHAPTER VIII
MEATS AND ANIMAL FOOD PRODUCTS 98
General Composition; Mineral Matter; Fat; Protein; Non-nitrogenous
Compounds; Why Meats vary in Composition; Amides; Albuminoids;
Taste and Flavor of Meats; Alkaloidal Bodies in Meats; Ripening of
Meats in Cold Storage; Beef; Veal; Mutton; Pork; Lard; Texture and
Toughness of Meat; Influence of Cooking upon the Composition of
Meats; Beef Extracts; Miscellaneous Meat Products; Pickled Meats;
Saltpeter in Meats; Smoked Meats; Poultry; Fish; Oysters, Fattening of;
Shell Fish; Eggs, General Composition; Digestibility of Eggs; Use of
Eggs in the Dietary; Canned Meats, General Composition.
CHAPTER IX

CEREALS 121
Preparation and Cost of Cereals; Various Grains used in making Cereal
Products; Cleanliness of; Corn Preparations; Corn Flour; Use of Corn
in Dietary; Corn Bread; Oat Preparations; Cooking of Oatmeal; Wheat
Preparations; Flour Middlings; Breakfast Foods; Digestibility of Wheat
Preparations; Barley Preparations; Rice Preparations; Predigested
Foods; The Value of Cereals in the Dietary; Phosphate Content of
Cereals; Phosphorus Requirements of a Ration; Mechanical Action of
Cereals upon Digestion; Cost and Nutritive Value of Cereals.
CHAPTER X
WHEAT FLOUR 133
Use for Bread Making; Winter and Spring Wheat Flours; Composition
of Wheat and Flour; Roller Process of Flour Milling; Grades of Flour;
Types of Flour; Composition of Flour; Graham and Entire Wheat
Flours; Composition of Wheat Offals; Aging and Curing of Flour;
Macaroni Flour; Color; Granulation; Capacity of Flour to absorb Water;
Physical Properties of Gluten; Gluten as a Factor in Bread Making;
Unsoundness; Comparative Baking Tests; Bleaching; Adulteration of
Flour; Nutritive Value of Flour.
CHAPTER XI
BREAD AND BREAD MAKING 158
Leavened and Unleavened Bread; Changes during Bread Making; Loss
of Dry Matter during Bread Making; Action of Yeast; Compressed
Yeast; Dry Yeast; Production of Carbon Dioxid Gas and Alcohol;
Production of Soluble Carbohydrates; Production of Acids in Bread
Making; Volatile Compounds produced during Bread Making;
Behavior of Wheat Proteids in Bread Making; Production of Volatile
Nitrogenous Compounds; Oxidation of Fat; Influence of the Addition
of Wheat Starch and Gluten to Flour; Composition of Bread; Use of
Skim Milk and Lard in Bread Making; Influence of Warm and Cold

Flours in Bread Making; Variations in the Process of Bread Making;
Digestibility of Bread; Use of Graham and Entire Wheat in the Dietary;
Mineral Content of White Bread; Comparative Digestibility of New
and Old Bread; Different Kinds of Bread; Toast.
CHAPTER XII
BAKING POWDERS 186
General Composition; Cream of Tartar Powders; Residue from Cream
of Tartar Baking Powders; Tartaric Acid Powders; Phosphate Baking
Powders; Mineral and Organic Phosphates; Phosphate Residue; Alum
Baking Powders; Residue from Alum Baking Powders; Objections
urged against Alum Powders; Action of Baking Powders and Yeast
Compared;