Food Products Their Source, Chemistry and Use

von E. H. S. Bailey, Herbert S. Bailey

584 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

"Food Products Their Source, Chemistry and Use" is a comprehensive scientific and historical survey of the global food supply. Written by E. H. S. Bailey and Herbert S. Bailey, this work delves into the chemical composition, manufacturing processes, and nutritional values of a wide array of dietary staples. From cereals and legumes to fruits, meats, and beverages, the text explores how various products are cultivated, harvested, and prepared for human consumption.The book provides a detailed look at the evolution of food technology and the industrialization of the food supply in the early 20th century. Readers will find in-depth discussions on the role of proteins, fats, and carbohydrates, as well as the chemistry of fermentation and preservation. This volume serves as both a practical reference for food scientists and a fascinating historical document for those interested in the history of nutrition and the development of modern dietary standards. By bridging the gap between agriculture and the consumer, the authors offer a holistic view of the sustenance that fuels human civilization, making it an essential resource for understanding the foundations of modern food science.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 may 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.