Changes In Food Value Of Vegetables Due To Cooking
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Changes In Food Value Of Vegetables Due To Cooking
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Author : Minna Caroline Denton
language : en
Publisher: Forgotten Books
Release Date : 2018-02-10
Changes In Food Value Of Vegetables Due To Cooking written by Minna Caroline Denton and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-10 with House & Home categories.
Excerpt from Changes in Food Value of Vegetables Due to Cooking: A Dissertation Recent progress in nutrition is emphasizing heavily the inadequacies of a diet with a preponderance of cereal products and vegetable fats - our cheapest sources of protein and calories - at the same time that food scarcity puts some of their most effective supplements, such as eggs, milk, meat, and animal fats, very nearly out of the reach of all except the well-to-do classes. It seems that many of the fresh vegetables and fruits have some value, in several respects, as supplements to inadequate diets of certain types. But at most seasons of the year these, too, are considered to be out of reach of the limited purse, with a few exceptions, prominent among which are vegetables which may be canned in time of plenty, and the winter vegetables. If these local products are to be more largely used in the diet, both as supplements to the cereals and meats and as substitutes for them, an extended knowledge of their value with regard to various dietary factors is desirable. This study is concerned with the factors which are usually the first ones to be determined - their fuel values and ash content - these being determined from the vegetables as served to us at the table, after household manipulation, possibly also after commercial manipulation, as in the case of canned foods. With the exception of potatoes, the winter vegetables are mostly strong-juiced or highly flavored, and their flavors do not commend themselves to all persons, particularly often not to those of highly dis criminating or of irritable nervous organizations, unless the flavor can be somewhat modified. Partly for this reason and partly for purposes of convenience, the methods very generally employed in cooking and in canning them have involved the use of a greater or less excess of water, which has considerable extractive power at the temperatures employed. 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.
Changes In Food Value Of Vegetables Due To Cooking
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Author : Minna Caroline Denton
language : en
Publisher:
Release Date : 1919
Changes In Food Value Of Vegetables Due To Cooking written by Minna Caroline Denton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1919 with Vegetables categories.
Changes In Food Value Of Vegetables Due To Cooking
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Author : Minna Caroline [From Old Catalo Denton
language : en
Publisher: Palala Press
Release Date : 2016-05-24
Changes In Food Value Of Vegetables Due To Cooking written by Minna Caroline [From Old Catalo Denton and has been published by Palala Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-24 with categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Changes In Food Value Of Vegetables Due To Cooking A Dissertation Submitted The Degree Of Doctor Of Philosophy By Minna Caroline Denton
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Author : Minna Caroline Denton
language : en
Publisher:
Release Date :
Changes In Food Value Of Vegetables Due To Cooking A Dissertation Submitted The Degree Of Doctor Of Philosophy By Minna Caroline Denton written by Minna Caroline Denton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Vitamin And Mineral Values Of Vegetables As Served In An Army Mess
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Author : Elsa Orent-Keiles
language : en
Publisher:
Release Date : 1947
Vitamin And Mineral Values Of Vegetables As Served In An Army Mess written by Elsa Orent-Keiles and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1947 with Armies categories.
This investigation was undertaken to determine the vitamin and mineral values in several commonly used vegetables served in the typical Army mess, and to determine also, insofar as possible, the changes occurring in the content of these nutrients during preparation.
Nutritional Evaluation Of Food Processing
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Author : Endel Karmas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Nutritional Evaluation Of Food Processing written by Endel Karmas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.
Handbook Of Food Chemistry
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Author : Peter Chi Keung Cheung
language : en
Publisher: Springer
Release Date : 2015-10-19
Handbook Of Food Chemistry written by Peter Chi Keung Cheung and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-19 with Technology & Engineering categories.
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Conserving The Nutritive Values In Foods
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Author :
language : en
Publisher:
Release Date : 1983
Conserving The Nutritive Values In Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cookery categories.
Abstract: The effects of handling and preparation practices on the nutrients in different foods, and ways that nutrients can best be conserved are discussed in this Home and Garden Bulletin developed by the U.S. Department of Agriculture. Nutrients in foods vary greatly in their stability; some are hardly affected by ordinary handling and others are relatively stable in some foods, but readily lost from others. Handling and preparation practices that affect nutrient levels in foods include trimming, storing, cooking, holding, and reheating. The effects of processing methods such as canning and freezing on nutrients in foods are also discussed. Categories of foods that are discussed include: 1) vegetables, 2) fruits and fruit juices, 3) canned foods, 4) frozen foods, 5) meat, poultry, and fish, 6) milk, 7) eggs, and 8) cereals. Key nutrients found in foods in each group and effects of usual preparations and cooking practices on specific foods are presented. (aj).
The Nutritive Value Of Fruits Vegetables And Nuts
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Author : Robert Alexander McCance
language : en
Publisher:
Release Date : 1936
The Nutritive Value Of Fruits Vegetables And Nuts written by Robert Alexander McCance and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with Chemical analysis of fruit categories.
Conserving Food Value Flavor And Attractiveness In Cooking Vegetables
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Author : Rosemary Loughlin
language : en
Publisher:
Release Date : 1933
Conserving Food Value Flavor And Attractiveness In Cooking Vegetables written by Rosemary Loughlin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1933 with Cooking (Vegetables) categories.