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A Handbook Of Structure And Composition Of Foods (volume 1): Cereals, Starch, Oil Seeds, Nuts, Oil, Forage Plants


Edition:
1
Volume:
1
Publishing Year:
2013
Publisher:
M/s AGROBIOS (INDIA)
Author/s:
Winton AL , Winton KB
Language:
English

Availability:

In stock

Hard Bond
ISBN:   9788177545029
Publishing Year:  

Rs 3500.00


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. 
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. 

Winton AL

555
Table of Contents..
  1. Introduction

PART I:

  1. Cereals
  2. Starch
  3. Seeds of the ginkgo family
  4. Cereals and weed Seeds of the Family
  5. Nuts of the Oak Family
  6. Buckwheats and Weed Seed of the Buckwheat Family 
  7. Weed Seeds of the Goosefoot Family 
  8. Weed Seeds of the Amaranth Family 
  9. Weed Seeds of the Pink Family 
  10. Seeds of the Water-Lily Family 
  11. Seeds of the Pea Family 
  12. Nuts of the Horse-Chestnut Family 
  13. Nuts of the Water Chestnut Family 

PART II

  1. Oil Seeds 
  2. Vegetable Oils 
  3. Oil Cakes 
  4. Nuts of the Pine Family 
  5. Nuts of the Palm Family 
  6. Nuts of the Walnut Family 
  7. Nuts of the Birch Family 
  8. Nuts of the Beech Family 
  9. Seeds of the Mulberry Family 
  10. Weed Seeds of the Buttercup Family
  11. Seeds of the Poppy Family 
  12. Seeds of the Mustard Family 
  13. Seeds of the Rose Family 
  14. Seeds of the Pea Family 
  15. Seeds of the Flax Family
  16. Fruits and Nuts of the Bursera Family 
  17. Nuts of the Spurge Family 
  18. Nuts of the Cashew Family 
  19. Seeds of the Mallow Family 
  20. Seeds of the Bombax Family 
  21. Nuts of the Lecythia Family 
  22. Weeds Seeds of the Parsley Family 
  23.  Fruit of the Olive Family 
  24. Seeds of the Pedalium Family 
  25. Weed Seeds of the Plantain Family 
  26. Seeds of the Composite Family 

 PART III

  1. Forage Plants 
  2. Forage Grasses 
  3. Forage Legumes 
  4. Forage Cacti 

Book Details

Book Title:
A Handbook Of Structure And Composition Of Foods (volume 1): Cereals, Starch, Oil Seeds, Nuts, Oil, Forage Plants
Book Type:
HANDBOOK
No Of Pages:
724
Color Pages :
0
Color Pages :
0
Book Size:
AMERICAN ROYAL (6X9)
Weight:
1300 Gms
Copyright Holder:
All Right Reserved
Imprint:
M/s AGROBIOS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS |

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