A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
The mission of the work is to exploit the interrelation of structure or optical science to composition or chemical science. The scientific subject matter is treated under three main heads, (1) macroscopic structure, with due regards to morphology; (2) microscopic structure, which is equivalent in most cases to histology or morphology of the tissues; and (3) chemical composition of the natural product and when practicable of its parts separated mechanically whether in the laboratory or in the factory. The classification is first by economic groups, second by parts: fruits, seeds, leaves, etc., third by families, forth by genera and fifth by species. Each natural product heads a chapter. After brief statement of origin, habitat, botanical relationship, and uses.
The early studies of nutrition led to the framing of a system of analysis in six groups, the results of which have accumulated through several generations. Somewhat later, stimulated by the passage of laws to suppress fraud, more detailed analyses of genuine products were carried out, the results of which serve as a guide in interpreting analyses of suspected articles. Investigation carried out at official and private laboratories in endeavors to widen variety, better quality, increase yield, reduce cost, and prevent waste involved numerous analyses often including determinations of lesser-known constituents.Â
Supplementing these accumulated data in the applied field are the discoveries of new constituents and of new facts, with regard to constituents previously known to exist, made by a small but devoted group of workers not seeking immediate application but imbued with the idea the fundamental knowledge is an economic asset.Â
Winton AL
555
Table of Contents..
- Introduction to Volume II
PART I
- VegetablesÂ
- MushroomsÂ
- Root VegetablesÂ
- Tuber, Corm, and Rhizome VegetablesÂ
- Leaf and Stem VegetablesÂ
- Flower VegetablesÂ
- Fruit and Seed Vegetables
PART II
- FruitsÂ
- Fruits of the Palm FamilyÂ
- Fruits of the Pineapple FamilyÂ
- Fruits of the Banana FamilyÂ
- Fruits of the Mulberry FamilyÂ
- Fruits of the Custard-Apple FamilyÂ
- Fruits of the Laurel FamilyÂ
- Fruits of Saxifrage FamilyÂ
- Fruits of the Rose FamilyÂ
- Fruits of the Pea FamilyÂ
- Fruits of the Oxalis Family
- Fruits of the Rue FamilyÂ
- Fruits of the Mahogany familyÂ
- Fruits of the Spurge FamilyÂ
- Fruits of the Cashew Family
- Fruits of the Soapberry FamilyÂ
- Fruits of the Buckthorn FamilyÂ
- Fruits of the Grape FamilyÂ
- Fruits of the Eleocarpus FamilyÂ
- Fruits of the Mallow FamilyÂ
- Fruits of the Bombax FamilyÂ
- Fruits of the Garcinia FamilyÂ
- Fruits of the Flacourtia FamilyÂ
- Fruits of the Passion-Flower FamilyÂ
- Fruits of the Papaw FamilyÂ
- Fruits of the Cactus FamilyÂ
- Fruits of the Pomegranate FamilyÂ
- Fruits of the Myrtle Family
- Fruits of the Dogwood FamilyÂ
- Fruits of the Heats FamilyÂ
- Fruits of the Sapodilla FamilyÂ
- Fruits of the Ebony FamilyÂ
- Fruits of the Dogbane FamilyÂ
- Fruits of the Madder FamilyÂ
- Fruits of the Honeysuckle FamilyÂ
Table of Contents..
Book Details
Book Title:
A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
A Handbook Of Structure And Composition Of Foods (volume 2): Vegetable, Legumes And Fruits
Book Type:
HANDBOOK
HANDBOOK
No Of Pages:
922
922
Color Pages :
0
0
Color Pages :
0
0
Book Size:
AMERICAN ROYAL (6X9)
AMERICAN ROYAL (6X9)
Weight:
1600 Gms
1600 Gms
Copyright Holder:
All Right Reserved
All Right Reserved
Imprint:
M/s AGROBIOS (INDIA)
M/s AGROBIOS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS | UG STUDENTS |
PG STUDENTS | SCIENTISTS AND RESEARCHERS | UG STUDENTS |
Associated Subjects:
Horticulture , Foods And Nutrition , Food Processing And Preservation , Food Technology , Human Health , Foods And Nutrition , Home Science ,
Horticulture , Foods And Nutrition , Food Processing And Preservation , Food Technology , Human Health , Foods And Nutrition , Home Science ,
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