Chapter 2

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.