Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Papyras Classics

Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

Read Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations by Harvey Washington Wiley online, free: 168 chapters, public domain, on Papyras.

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Contents

  1. Preface
  2. Introduction
  3. A Proper Ration
  4. Social Functions of Food
  5. Definition and Composition of Foods
  6. Classification of Foods
  7. Explanation of Chemical Terms
  8. Part I. Meats
  9. Animals Whose Flesh is Edible
  10. Classification of Meat Food as Respects Age
  11. Preparation of Animals
  12. Inspection after Slaughter
  13. Tuberculosis
  14. The Right of the Consumer
  15. Slaughter and Preparation of Carcasses
  16. Names Applied to the Different Pieces of Edible Animals
  17. Delivery of Fresh Meat to Consumers
  18. Roast Beef
  19. Beefsteak
  20. Roast Lamb
  21. Lamb chops
  22. Preservation of Fresh Meats
  23. Length of Storage
  24. Effect of Low Temperature on Enzymic Action
  25. Disposition of Fragments Arising From the Dressing of Beef
  26. Detection of Different Kinds of Meat
  27. Composition of the Flesh of Pigs
  28. Preserved Meats
  29. Special Studies of Methods of Canning Beef Made in Bureau of Chemistry
  30. Potted Meats
  31. General Observations
  32. Lard
  33. Soups
  34. Application of Name
  35. Domesticated Fowls
  36. Fish
  37. Shellfish
  38. Animal Oils
  39. Milk
  40. Butter
  41. Oleomargarine
  42. Cheese
  43. Barley (Genus Hordeum )
  44. Buckwheat ( Polygonum fagopyrum L.)
  45. Indian Corn ( Zea mays )
  46. Popcorn
  47. Sweet Corn
  48. Oats (Genus Avena )
  49. Rice ( Oryza sativa )
  50. RYE
  51. Wheat (Genus Triticum )
  52. Bread
  53. Macaroni
  54. Rolls
  55. Cakes
  56. Succulent Vegetables
  57. Canned Vegetables
  58. Starches Used as Foods
  59. Condiments
  60. Fruits
  61. Small Fruits
  62. Tropical and Subtropical Fruits. (Bulletin 87, Bureau of Chemistry.)
  63. Sugar and Acid in Fruit
  64. Canned Fruits
  65. Fruit Sirups
  66. Jams, Jellies, and Preserves
  67. Vegetable Oils and Fats
  68. Edible Vegetable Oils
  69. Vegetable Fats
  70. Nuts
  71. Mushrooms
  72. Types of Edible Mushrooms
  73. Symptoms of Mushroom Poisoning
  74. Treatment for Poisoning
  75. Removal of the Poisonous Principle
  76. Canned Mushrooms
  77. Canned Pieces and Stems of Mushrooms
  78. Adulteration of Mushrooms
  79. Truffles
  80. Food Value of Fungi
  81. Sugar
  82. Sirup
  83. Confectionery
  84. Honey
  85. Mince Meat
  86. Pie Fillers
  87. Part X. Invalids’ and Infants’ Foods
  88. Composition of Modified Milk
  89. Solid Infant’s Food
  90. Invalid Foods
  91. Standards of Purity for Food Products. Superseding Circulars Nos. 13 and 17. Supplemental Proclamation
  92. Letter of Submittal
  93. Principles on Which the Standards Are Based
  94. Food Standards
  95. Law Relating to Filled Cheese
  96. Letter of Transmittal
  97. Rules and Regulations for the Enforcement of the Food and Drugs Act
  98. The Food and Drugs Act, June 30, 1906
  99. Scope of Inspection
  100. Application for Inspection or Exemption
  101. Exemption from Inspection
  102. Official Number
  103. Designation of Inspectors
  104. Office Room
  105. Notice of Daily Operations
  106. Badges
  107. Bribery
  108. Sanitation
  109. Interpretation and Definitions of Words and Terms
  110. Labels, Tags, and Brands
  111. Reinspection
  112. Dyes, Chemicals, and Preservatives
  113. Preparation of Meats and Meat Food Products
  114. Stamps, Stamping, and Certificates
  115. Counterfeiting, Etc
  116. Reports
  117. Appeals
  118. Coöperation with Municipal Authorities
  119. Law Under Which the Foregoing Regulations Are Made
  120. Introduction
  121. (F. I. D. 1.) Laws Under Which the Food Inspection Is Conducted
  122. (F. I. D. 2.) Opinions of the Attorney-General Relating to the Scope and Meaning of the Act of July 1, 1902 (32 Stat., 632), Regulating the Branding of Dairy and Food Products for Interstate Commerce
  123. (F. I. D. 3.) Notice to Exporters of Wines. A Recent Law Passed by the Argentine Republic
  124. (F. I. D. 4.) Suggestions to Importers of Food Products
  125. General Statement
  126. (F. I. D. 5.) Proposed Regulations Governing the Labeling of Imported Food Products
  127. (F. I. D. 7.) Notice to Exporters of Desiccated Fruits
  128. (F. I. D. 8.) Notice to Importers of Liquid Egg Products
  129. (F. I. D. 9.) Notice to Importers of Dried Egg Products
  130. (F. I. D. 10.) Treasury Decision on Refunding Duties Paid on Condemned Importations of Food Products
  131. (F. I. D. 11.) Suspending Regulations Governing the Labeling of Imported Sardines and Other Food Substances Packed in Oil
  132. (F. I. D. 12.) Abolishing the Rule to Admit Importations of Food Products in the Case of First Notification
  133. (F. I. D. 13.) Provisional Standards for the Limit of Sulfurous Acid in Imported Wines
  134. (F. I. D. 14.) Analyses of Exports Must Be Made Before Shipment, on Samples Taken from Actual Cargo
  135. (F. I. D. 15.) Placing Preservatives in Vinegar
  136. (F. I. D. 16.) False Labeling of Vinegar
  137. (F. I. D. 17.) Labels Attached to Wrappers Instead of Packages; Statements Relating to Wholesomeness of Added Substance. Paster Labels
  138. (F. I. D. 18.) Statement of Quantity of Added Substance in Food Products
  139. (F. I. D. 19.) False Branding of Mushrooms
  140. (F. I. D. 20.) Statements on Labels Regarding Health Laws of Other Countries
  141. (F. I. D. 21.) Relabeling Imported Food Products After Arrival in This Country
  142. (F. I. D. 22.) Illegible or Concealed Legends on Labels
  143. (F. I. D. 23.) Labeling of Preserves Sweetened with Cane or Beet Sugar and Glucose
  144. (F. I. D. 24.) Adulteration of Domestic Food Products by the Addition of Preservatives, Coloring Matters, and Other Ingredients Not Natural to Foods, Not Regulated by Department
  145. (F. I. D. 25.) Food Products Offered for Entry and Afterward Declared to Be for Technical Purposes
  146. Food Inspection Decision 26. Labeling Imported Food Products
  147. Food Inspection Decisions 27-30
  148. Food Inspection Decision 31. Labels on Detachable Wrappers
  149. Food Inspection Decision 32. Foods Entered for the Purpose of Sale to Outgoing Ships
  150. Food Inspection Decisions 33-36
  151. Food Inspection Decisions 37-38
  152. (F. I. D. 39.) Preservatives and Artificial Colors in Macaronis
  153. Food Inspection Decisions 40-43
  154. Food Inspection Decisions 44 and 45
  155. Food Inspection Decision 46, as Amended. Fictitious Firm Names
  156. (F. I. D. 47.) Flavoring Extracts
  157. (F. I. D. 48.) Substances Used in the Preparation of Foods
  158. Food Inspection Decisions 49-53
  159. Food Inspection Decisions 54-59
  160. (F. I. D. 60.) Minor Border Importations
  161. (F. I. D. 61.) Cocoa Butter Substitutes
  162. (F. I. D. 62.) Guaranty on Imported Products
  163. (F. I. D. 63.) Use of the Word “Compound” in Names of Drug Products
  164. (F. I. D. 64.) Labeling of Sardines
  165. List of Food Inspection Decisions
  166. Books Relating to the Analysis of Various Food and Chemical Products, the Detection of Poisons, and Bacteria
  167. Foods and Diet
  168. Sanitary Science

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