The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, 1882- · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 431
he pared fruit. The adulterants are dyes, preservatives,foreign pulp and, in the case of preserves, agar-agar, starch-paste, andother gelatinous materials. Tomato Catsup, or Ketchup, a popular sauce in the United States, ismanufactured in enormous quantities, and sold in bottles. Properlymade it… … TOMATO. 413 benzoate. Adulteration with pumpkin and apple pulp and possiblywith other foreign pulps, is also practiced. The coal-tar dyes usuallyemployed in tomato products do not remain in solution, but are takenup by the protoplasmic contents of the cells, which ordinarily have litUeor no color.…
Plant anatomy · Food adulteration and inspection · Microscopy
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