Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/14

196-200; Grading Cheese, 200; Cream Cheese, 201; Foreign Types, 201-202;
Sage Cheese, 203; English Cheese, 203-205; French Cheese, 206-208;
Limburger, 208; Edam, 210; Bacterial Activity, 211; Chemical Changes in
Ripening, 212-214; Digestibility, 214; Effect of Cold Storage, 215; Preparations
of Casein, 215.

Part V.—Cereal Foods 217-273

Barley, 217-218; Buckwheat, 219-221; Indian Corn (Maize), 222-232;
Oats, 232-236; Rice, 236; Rye, 237-239; Wheat, 239-242; Wheat Flour,
243-245; Gluten, 245-247; Bleaching, 247; Adulterations, 248; Standard
Age and Substitutes, 248; Bread, 249; Yeast, 250; Ferments, 250; Chemical
Aerating Agents, 251; Baking Powders, 251-254; Composition of Bread, 254-255;
Comparative Nutritive Properties, 256-257; Biscuit, 258; Sugar Lost
in Fermentation, 259; Texture of Loaves, 259; Macaroni, 260-264; Cakes,
265-267; Breakfast Foods, 267-271.

Part VI.—Vegetables, Condiments, Fruits 273-388

Succulent Vegetables, 273; Artichoke, 274; Asparagus, 275; Bean, 275-276;
Beets, 277; Brussels Sprouts, 278; Cabbage, 278; Carrot, 279; Cauliflower,
279; Celery, 280; Chicory, 280; Cranberry, 281; Cress, 281; Cucumbers,
281; Egg-plant, Garlic, and Gourds, 282; Horseradish, Jerusalem Artichoke,
and Kale, 282; Leek, Lettuce, Melons, and Cantaloupe, 284-286;
Okra and Onion, 286; Parsnip, 287; Peas, 287; Potatoes, 288-298; Potato
Starch, 296-299; Rhubarb, 299; Squash, 299; Sweet Potato, 299-304;
Turnip, 304; Yam, 304; Canned Vegetables, 305-315; Ketchup, 316;
Use of Refuse in Ketchup, 317; Starches as Foods, 317-321; Condiments,
321-326; Fruits, 326-329; Apples, 330-335; Cherries, 336; Grapes, 337-338;
Peaches, 339-341; Plums, 341; Quince, 342; Small Fruits, 342-343; Tropical
and Subtropical Fruits, 343-348; Citrus Fruits, 348-369; Composition
of Pineapple, 363-364; Ash of Tropical Fruits, 367; Sugar and Acid in
Fruit, 369; Canned Fruits, 370-372; Fruit Sirups, 373-374; Jams, Jellies,
and Preserves, 375-381; Manufacture of Jellies, 381-382; Compound
Jams and Jellies, 383; Preserves, 384; Fruit Butter, 385; Brandied Fruit,
386; Importance of Preserving Industry, 386-388.

Part VII.—Vegetable Oils and Fats, and Nuts 389-428

Definition, 389; Chemical Characteristics, 390; Drying and Non-drying Oils,
391; Physical Characters, 392-393; Edible Vegetable Oils, 394-413; Cottonseed
Oil, 397-401; Olive Oil, 402-405; Peanut Oil, 406; Rape Oil, 407;
Sesame Oil, 408; Sunflower Oil, 409; Cacao-butter, 410; Coconut Oil, 411;
Palm Oil, 412; Nuts, 413-428; Acorn, 414; Beechnuts, Brazil-nut, 415;
Butternut, Chestnut, 416; Chinese Nut, 417; Coconut, Filbert, 418; Hazelnut,
Hickory-nut, 419; Peanuts, 420-424; Pecan, 424-425; Pistachio, 426;
Walnut, 426-428.

Part VIII.—Fungi as Foods 429-454

Mushrooms, Production, 429-430; Varieties, 430; Food Value, 430; Distinction
between Edible and Poisonous, 433-439; Types of Edible Mushrooms,
440; Horse Mushroom, 441; Shaggy Mushroom, 443; Fairy Ring
Mushroom, 443; Puff-ball, 444; Cepe, 445; Fly Amanita, 446; Poisoning
by Mushrooms, 448; Canned Mushrooms, 449; Truffles, 450-453; Food
Value of Fungi, 454.

Part IX.—Sugar, Sirup, Confectionery, and Honey 455-494

Sugar, Origin of Sugar, 455; Beet Sugar, 456-465; Cane Sugar, 466; Maple
Sugar, 467-468; Sugar Refining, 468-470; Sugar Production, 471; Adulteration
of Sugar, 471; Sugar as Food, 472; Sirup, Maple, 472-473; Cane, 475;
Sorghum, 476; Molasses, 477-478; Mixed Sirups, 479; Adulteration of
Sirups, 480; Confectionery, 482; Materials, 482; Manufacture, 483; Crystallized
Fruits and Flowers, 483; Food Value of Candy, 483; Adulteration
of Confections, 483-486; Honey, Definition, Historical, 486; Preparation
of Honey, 487; Beehives, 488; Distribution of Honey Industry, 489; Comb