[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Other Articles
January 7, 1939

The Chemical Analysis of Foods and Food Products

JAMA. 1939;112(1):80-81. doi:10.1001/jama.1939.02800010082029

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


Methods of food analysis have been developed in order to obtain information about the composition of foods for nutritional and dietetic purposes, to aid in the standardization of production and manufacture of products, and for regulatory purposes to protect the people against deleterious, harmful or adulterated foods. This book was written to give a "systematic coverage to the salient facts of the chemical analysis of foods and food products." There is first a discussion of general methods and physicochemical methods of analysis, followed by chapters on coloring matters, preservatives and metals in foods. There follow separate chapters on various classes of foods, including milk and cream, milk products, oils and fats, sugar foods and carbohydrates, gums, cereals, starch and other polysaccharides, jams, jellies and fruit, spices, flavors and condiments, nonalcoholic beverages and allied products, alcoholic beverages, meat, meat products, fish and eggs, vitamins and inorganic determinations. Many of the methods

First Page Preview View Large
First page PDF preview
First page PDF preview