Human Foods and Their Nutritive Value | Page 2

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; Keeping Qualities of Baking Powders; Inspection of Baking Powders; Fillers; Home-made Baking Powders.
CHAPTER XIII
VINEGAR, SPICES, AND CONDIMENTS 193
Vinegar; Chemical Changes during Manufacture of Vinegar; Ferment Action; Materials used in Preparation of Vinegars; Characteristics of a Good Vinegar; Vinegar Solids; Acidity of Vinegar; Different Kinds of Vinegars; Standards of Purity; Adulteration of Vinegar; Characteristics of Spices; Pepper; Cayenne; Mustard; Ginger; Cinnamon