CHANGES IN COMPOSITION OF FOODS DURING COOKING AND
PREPARATION 27
Raw and Cooked Foods compared as to Composition;
Chemical Changes during Cooking; General Changes
affecting Cellulose, Starch, Sugar, Pectin Bodies, Fats,
Proteids; Effect of Chemical Changes on Digestibility;
Physical Changes during Cooking; Action of Heat on
Animal and Plant Tissues; Amount of Heat required for
Cooking; Bacteriological Changes; Insoluble Ferments;
Soluble Ferments; Bacterial Action Necessary in Preparation
of Some Foods; Injurious Bacterial Action; General
Relationship of Chemical, Physical, and Bacteriological
Changes; Esthetic Value of Foods; Color of Foods;
Natural and Artificial Colors; Conditions under which
Use of Chemicals in Preparation of Foods is Justifiable.