Pearson's Composition and Analysis of Foods, 9th ed.PEARSON'S COMPOSITION and ANALYSIS of FOODS by Ronald S Kirk and Ronald Sawyer. 9th edition. 708 pages with index. Price: 59.00 [pounds]. (UK: Longman Scientific and Technical)
This well known text started life as long ago as 1926 under the title Chemical Analysis of Foods and in that long period of years has been edited and written by a distinguished series of authors including H E Cox, David Cox, David, 1783–1859, English landscape painter, a follower of John Constable. He is best known for his watercolors of Welsh scenery, of which he produced a great number. Pearson and Harold Egan. In fact, one issue became so well known that the author's name Noun 1. author's name - the name that appears on the by-line to identify the author of a work
name - a language unit by which a person or thing is known; "his name really is George Washington"; "those are two names for the same thing" has now been incorporated in the book's title.
This unique compilation of reference information on food legislation, composition and analysis has been fully revised and updated. To fit in with modern requirements, a new appendix giving nutritional composition data has been added. As readers or users will know, this text covers both the basic text and the more complex instrumental techniques, and includes information on both national and international legislation. Although a lot of changes have been made, this book has retained its essentially practical emphasis, allowing its use on a day-to-day basis
Whilst the book carries thirteen appendices, the main sections are entitled; Introduction, legislation, standards and nutrition; General chemical methods; General instrumental methods; Food additives food additives, substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value. By quantity, the most common food additives are flavorings, which include spices, vinegar, synthetic flavors, and, in the ; Contaminants; Sugars and preserves; Fruit and vegetable products; Cereals and flour; Starch products - baking powders, eggs, salad cream Noun 1. salad cream - a creamy salad dressing resembling mayonnaise
dressing, salad dressing - savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
Britain, Great Britain, U.K. ; Beverages and chocolate; Herbs and spices, salt; Fermentation products; Flesh foods; Dairy products dairy products dairy npl → produits laitier
dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl - 1; Dairy products - 2; and Oil and fats. The various appendices are: Organisations which issue standard analytical methods for food commodities; Codex codex
Manuscript book, especially of Scripture, early literature, or ancient mythological or historical annals. The earliest type of manuscript in the form of a modern book (i.e. Standards; EC Directives and Regulations; Food composition and labelling - UK Reports and Regulations; Food additives and contaminants - UK Reports and Regulations; UK Codes of Practice; Food Surveillance Papers; Serial numbers of permitted food additives; Atomic weights; Titrimetric ti·tri·met·ric
Of or relating to measurement by titration.
[titr(ation) + -metric.]
ti analysis data, indicators; Freezing mixtures, humidities of salt solutions, sieve sizes, The SI system of units, equivalents, and Composition of foods.
For anyone with an interest in food analysis, this text is almost a 'must' and will certainly bring back memories for many of our readers.