Introduction and General DiscussionâFood Industries Literature

Introduction and General Discussion— Food Industries Literature MORRIS B. JACOBS

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Bureau of Laboratories, Department of Health, City of New York, N. Y.

Literature concerning the food industries has its origins in biblical times and its growth has been concomitant with that of chemical and technological literature in general. The literature of the food industries is grouped under such major subdivisions as chemistry, composition, analysis, technology and processing, including preservation, unit operations in the food plant, nutrition, and food inspection and control. Specialized fields—fish and fish products, beverages—and allied fields—packaging, flavors, and food chemicals—are also noted. The more important books, periodicals, and trade journals in each category are considered. A comprehensive bibliography is presented.

F o o d has always been an important factor i n the lives of nations a n d individuals, and the steadily increasing population of the world and the fact that food production is apparently not keeping apace of this population increase bring the problem of an adequate food supply urgently forward. T h e literature resources of the food i n dustries are aids i n meeting this problem. T h e bibliography presented at the end of this paper has been grouped under main subdivisions such as history, chemistry, composition, analysis, etc., i n the same order these categories are discussed. Literature concerning the food industries has its origins i n biblical times and much of i t , i n a historical sense, is really part of the general literature of the particular period or era (with the exception of relatively more recent times) considered. Thus R o m a n history as such and the private lives of the Romans, i n particular, have to be studied to gain some idea of the food industry of that period. M u c h of food litera ture of early times is inextricably woven into the pharmaceutical a n d medical history of those periods. M o d e r n food literature m a y be said to have been initiated w i t h the appearance of ' O p e r a medicochymica" i n 1606 b y L i b a v i u s (1546-1616), the eminent G e r m a n iatrochemist, who considered i n this work the compositions of grain a n d wine. Possibly the next really important work was that of R e d i who wrote a book on food adulterations. I n 1702 Leméry published his "Traité des A l i m e n t s " which became the standard text on foods i n the 18th century. M a n y of the greatest chemists d i d work related to foods—Robert Boyle published analyses on m i l k , olive oil, and flour; Lavoisier was among the first to recognize that food was the fuel of the b o d y ; a n d Liebig placed the science of food chemistry and analysis on a firm basis. A l o n g w i t h the development of food chemistry from the point of view of a n alytical chemistry came the development of interest i n food chemistry from the nutritional point of view with Rubner, V o i t , A t w a t e r , a n d L u s k stressing the need for proteins, fats, and carbohydrates as essential food components. I t was i n rela tively recent times that the requirements of vitamins, minerals, a n d other essential food factors were recognized. 230

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There are a number of ways of classifying the literature of the food industries. It w i l l be convenient for the purposes of this discussion to group food industries literature under the headings of history, chemistry, composition, analysis, technol ogy, n u t r i t i o n , food poisoning, food control, chemicals or additives and flavors i n foods, and the special fields of fish and fish products, poultry and eggs, vegetables and fruits and their products, a n d alcoholic a n d nonalcoholic beverages. Other papers i n this group consider the literature of flour milling a n d baking, the dairy industry, the meat packing industry, the edible o i l industry, canning a n d preserving, cacao and chocolate, and sugar production.


History T h e literature of the modern food industry or food technology has a history which extends as far back as the history of chemistry itself. Before the beginning of the 20th century, i t was, however, not termed food industry or food technology because the significant phases of this development were considered part of chemical technology. F o r example, Wagner's " H a n d b o o k of Chemical Technology" which first appeared i n G e r m a n y about 1850 (8th edition translated into E n g l i s h b y W . Crookes i n 1872) covered the topics of starch, sugar manufacture, cane sugar, beet sugar, fermentation, wine making, beer brewing, bread baking, vinegar, and essential oils. T h e literature concerning the history of food industries is very widely scattered. A c t u a l l y there is no good book on the history of the food industries. One must seek this information i n each particular field of interest. A chronological listing of the more important texts, journals, a n d articles i n food literature is given b y Neto i n his "Subsidio à H i s t o r i a d a B r o m o t o l o g i a " published i n B a h i a , B r a z i l , i n 1946 i n Portuguese. T h e stress i n this pamphlet, however, is on the analytical chemistry aspects of food. There is a small section on history i n B l y t h a n d B l y t h , " F o o d s : Their Composition a n d A n a l y s i s " a n d i n generalized histories of chemistry such as V o n M e y e r , " H i s t o r y of C h e m i s t r y , " a n d P a r t i n g t o n , " O r i g i n s a n d Development of A p p l i e d C h e m i s t r y . " Some interesting sidelights, particularly related to baking, are given b y F i l b y i n a " H i s t o r y of F o o d A d u l t e r a t i o n and A n a l y s i s . "

Chemistry There are a n d have been available for some time a number of well-known texts which consider the chemistry of foods—their chemical character as carbohy drates, proteins, lipides, vitamins, vitagens, mineral matters, coloring matters, a n d related categories. I n some of these the stress is on the n u t r i t i o n a l aspects, as i n Sherman's " C h e m i s t r y of F o o d a n d N u t r i t i o n " a n d " F o o d P r o d u c t s " ; Bailey's " F o o d Products from A f a r " ; a n d Olsen's " P u r e Foods: T h e i r A d u l t e r a t i o n , N u t r i tive Value, a n d C o s t s . " One of the earliest of such texts was that of Richards a n d W o o d m a n , " A i r , Water, and F o o d " (1900), which stressed sanitary aspects. Possibly the first book to tie chemistry directly to food industries was " C h e m i s t r y a n d T e c h nology of F o o d and F o o d P r o d u c t s " edited b y Jacobs i n 1944. A n interesting booklet b y M o n i e r - W i l l i a m s was " C h e m i s t r y i n R e l a t i o n to F o o d . " T h e first text clearly devoted to the physical chemistry of foods from a technological point of view was that of C l a y t o n on " C o l l o i d Aspects of F o o d C h e m i s t r y a n d Technology." Consideration of the many journals i n which articles concerning the chemistry of foods appear is given i n the sections devoted to the a n a l y t i c a l chemistry of foods, the technology of foods, and i n some instances, the special topics that are discussed.

Composition T h e literature on the composition of foods is tremendous and has origins as early as a n y scientific literature. F o r instance, i n 1743, Marggraf discovered crystals of LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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sugar i n the red beet and suggested i t might be possible to extract the sugar on a commercial basis. It was not u n t i l 28 to 30 years later that oxygen was discovered. T h e most famous names i n chemistry are found among those who worked on the composition of foods: Boyle, Boerhaave, Fourcroy, Berthollet, Magendie, Prout, Berzelius, Liebig, and others. One of the first major texts on the composition of foods was that of Kônig, " C h e m i e der menschlichen N a h r u n g s - und G e n u s s m i t t e l , " which first appeared i n 1879 and was republished i n several editions. Other early texts considering this topic were B l y t h ' s " M a n u a l of P r a c t i c a l C h e m i s t r y — T h e Analysis of Foods and the Detection of Poisons" (1879), later revised as B l y t h and B l y t h , " F o o d s : Their Composition and A n a l y s i s " ; and that of Tibbies, "Foods, T h e i r Origin, Composition and M a n u f a c t u r e . " T h e classical work i n this field, work that was initiated and performed i n the U n i t e d States, was that of A t w a t e r and B r y a n t , published as a U . S. Department of Agriculture bulletin which first appeared i n 1899. A l m o s t every book considering the composition of foods published since that time has leaned heavily on this work or its revisions. T h i s Department of Agriculture bulletin was revised several times; an i m portant revision was made b y A t w a t e r and B r y a n t i n 1906. It was brought relatively up to date b y Chatfield and M c L a u g h l i n (1928) and then b y Chatfield and A d a m s (1940). A monumental work is that of the Wintons on the " S t r u c t u r e and Composition of F o o d . " T h i s is the most comprehensive book on the microscopic structure of food and is a development of their " M i c r o s c o p y of Vegetable F o o d s " (1916). T h i s four-volume treatise culminated a lifetime of work b y A n d r e w L i n c o l n W i n t o n and K a t e Barber W i n t o n i n the food field—work for which all should be grateful. T h e second volume of " C h e m i s t r y and Technology of F o o d and F o o d P r o d u c t s " (second edition) is devoted to the descriptive aspects of food and deals w i t h the composition of food. T h e chapters written b y Lee relating to vegetables and m u s h rooms and fruits and nuts are illustrative of a competent survey of the literature concerning these foods. I n all, some 1216 literature references are given. A glance at the W i n t o n s ' books or the treatise edited by Jacobs discloses the widespread journal and bulletin sources of articles on food composition. I n the Lee chapter on vegetables (in the latter treatise), there are approximately 100 journals cited i n 433 references. Those cited most frequently were: Journal of Biological Chemistry, Plant Physiology, Journal of Agricultural Research, Food Research, Biochemical Journal, Contributions from Boy ce Thompson Institute, Proceedings of the American Society for Horticultural Science, Biochemische Zeitschrift, Journal of Nutrition, and Journal of the American Chemical Society. T h e first had 36 citations and the tenth had 13 citations. A similar comparison of the sources for the Lee chapter on fruits discloses that out of approximately 800 references, 164 different journals or bulletin sources are mentioned. These are i n order of frequency: Journal of the American Chemical Society, Proceedings of the American Society for Horticultural Science, Journal of Agricultural Research, Journal of Biological Chemistry, Plant Physiology, Department of Scientific and Industrial Research (British government), U . S. Department of A g r i cultural sources, Industrial and Engineering Chemistry, Biochemical Journal, and Biochemische Zeitschrift. T h e first had 72 citations and the tenth had 22 citations. In both instances the period covered was about 50 years and the bulk of the articles in Journal of the American Chemical Society and Journal of Biological Chemistry appeared before 1935. It is likely that i n the future journals such as Food Technology and the Journal of Food Agriculture of the Science of Food and Agriculture and the Journal of Agricultural and Food Chemistry, published by the AMERICAN CHEMICAL SOCIETY, will assume greater importance as sources of information for the f o o d industries. It would be helpful if f o o d articles were not so widely dispersed. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


A great deal of the literature concerning food composition is issued from govern mental sources such as the U . S. Department of Agriculture a n d the various state agricultural experiment stations. Of the 800 references for fruits (discussed above) governmental agencies contributed 72, a n d of the 433 references on vegetables 47 were issued b y such agencies. T h i s is true not only i n this country b u t i n manyforeign countries which issue such information through analogous governmental agencies.


Analysis In the field of food analysis great strides a n d contributions have been made, particularly i n the U n i t e d States of A m e r i c a . T h e foremost text is the collaborative effort, " M e t h o d s of A n a l y s i s , " of the Association of Official A g r i c u l t u r a l Chemists. T h i s text was a n outgrowth of a bulletin of the U . S. Department of Agriculture i n which members of the association, first organized i n 1884, took a n important part. The first edition of this text appeared i n 1920, and a new edition is issued every 5 years. T h i s text has a number of significant advantages—it is a collaborative effort based on a reference system and i t has received official and legal recognition. I t could be improved, however, b y the incorporation of explanatory material, b y a more complete index, and b y reference to the original literature rather t h a n almost exclusive reference to the Journal of the Association of Official Agricultural Chemists. I t is also regrettable that the food portion is slowly being swallowed b y the other sections of the text dealing w i t h fertilizers, insecticides and fungicides, drugs, and cosmetics. I n addition to this book, four well-known texts on food analysis are published i n the U n i t e d States: L e a c h , " F o o d Inspection a n d A n a l y s i s , " first published i n 1904; and later revised b y W i n t o n ; Woodman's " F o o d A n a l y s i s , " first edition published i n 1915; W i n t o n a n d W i n t o n , " A n a l y s i s of F o o d s , " and Jacobs, " C h e m i c a l A n alysis of Foods a n d F o o d P r o d u c t s . " E a c h of these texts has its advantages. I t should, however, be noted that the last revision of L e a c h was made 32 years ago. T h e text b y Jacobs is the most recent and is more directly related to the food indus tries b y its stress on technical control methods t h a n are the other texts i n which the stress is m a i n l y on detecting adulteration. Some older texts are Leffmann a n d B e a m , "Select Methods of F o o d A n a l y s i s " (1901), the text of B l y t h a n d B l y t h , a n d Thurston's " P h a r m a c e u t i c a l a n d F o o d A n a l y s i s . " T h e book b y C o x , " C h e m i c a l Analysis of F o o d s , " has a great deal of merit b u t is written w i t h B r i t i s h food standards i n m i n d . " A l l e n ' s Commercial Organic A n a l y s i s " contains large sections devoted to the analysis of foods. There is a new book on food analysis b y J o s l y n . A study of the citations to the literature i n Jacobs' " C h e m i c a l Analysis of Foods and F o o d P r o d u c t s " indicates that out of 632 journal references covering a period of about 50 years, Industrial and Engineering Chemistry, Analytical Edition, a n d Analytical Chemistry, its successor, are cited 119 times; Journal of the Association of Official Agricultural Chemists, 70; Analyst, 53; Journal of Biological Chemistry, 39; U . S. Department of Agriculture bulletins a n d circulars, 39; a n d U . S. Federal Security Agency, F o o d a n d D r u g A d m i n i s t r a t i o n releases, 37. Others among the first 10 are Journal of the American Chemical Society, Industrial and Engineering Chemistry, Zeitschrift fiir Untersuchung der Lebensmittel, and the American Journal of Public Health. T h e wide spread of the sources is reflected i n the fact that 84 different journals were cited. T h e earliest journals i n this field were the Analyst (1876), Zeitschrift fur Untersuchung der Nahrungs- und Genussmittel sowie der Gebrauchsgegenstande (1898), Annales de falsifications et des fraudes (1908), and the Journal of the Association of Official Agricultural Chemists (1915).

Technology and Processing M o d e r n literature i n food processing and technology is often considered to have begun w i t h the publication b y A p p e r t i n 1810 of " L ' A r t de conserver pendant LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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plusieurs années les substances végétales et animales." One of the first texts to consider the food industries generally and i n the more modern sense was that of Vulté and V a n d e r b i l t , " F o o d I n d u s t r i e s " (1914). W i l e y ' s " F o o d s and Their A d u l t e r a t i o n , Origin, and M a n u f a c t u r e " stressed food adulteration. Tibbies' " F o o d s , T h e i r Origin, Composition, and M a n u f a c t u r e " and L e b b i n ' s "Allgemeine N a h r u n g s m i t t e l k u n d e " (1911) were early texts. W i t h the appearance of " F o o d T e c h n o l o g y " b y Prescott and Proctor i n 1937, the literature of food industries really came of age. Since then other valuable texts i n this field have been published. A m o n g these are " O u t l i n e s of F o o d Technology" b y V o n Loesecke, " H a n d b o o k of F o o d M a n u f a c t u r e " b y Fiene and B l u m e n t h a l , and " F o o d M a n u f a c t u r i n g " b y B l u m e n t h a l . E a c h of these books has m u c h to commend i t . T h e foremost book on food industries, processing, and technology is the three-volume, collaborative treatise, " C h e m i s t r y and Technology of F o o d and F o o d P r o d u c t s , " edited b y Jacobs. Too much praise cannot be given to the group of 40 collaborators who made this treatise possible b y contributing to i t , and to the publishers for underwriting this valuable text. Other texts and sources of value are Cruess, " C o m m e r c i a l F r u i t and Vegetable P r o d u c t s " ; " F o o d Industries M a n u a l " issued b y Food Manufacture; and " F l o w Sheets of the F o o d Processing I n d u s t r y " published b y Food Engineering, formerly Food Industries. Some other texts are " F o o d Processing" b y D u n c a n (1949), "Nahrungs- und Genussmittelkunde" (1949) b y D e l a r i c h , and " F o o d s : Production, M a r k e t i n g , C o n s u m p t i o n " b y Stewart. Some older texts i n which the stress is on preservation are Chenoweth's " F o o d P r e s e r v a t i o n " and Rector's "Scientific Preser v a t i o n of F o o d s . " A s i n the case of other aspects of the literature of the food industries, the journal sources are very widespread. T h e y w i l l be considered w i t h certain of the sub topics. Some have already been mentioned i n connection w i t h the discussion of the literature on the composition of foods. Dehydration. F e w texts are devoted solely to this method of food preservation. T h e U . S. Department of A g r i c u l t u r e has issued an excellent booklet, "Vegetable and F r u i t D e h y d r a t i o n — A M a n u a l for P l a n t Operators." There is the text b y V o n Loesecke On dehydration. A d d i t i o n a l information is available i n some of the texts mentioned previously, particularly, " C h e m i s t r y and Technology of F o o d and F o o d P r o d u c t s , " and i n sections of texts covering special fields, such as Tressler's " M a r i n e Products of C o m m e r c e " and H u n z i k e r ' s "Condensed M i l k and M i l k P o w d e r " which consider dried fish and dried m i l k products, respectively. I n a study of 109 references given i n a chapter ( M r a k and M a c k i n n e y ) devoted to this topic, the five leading journals are: Food Industries, now Food Engineering, California Agricultural Experiment Station, circulars, Journal of the Society of Chemical Industry (London), Food Technology, and Advances in Food Research. T h e latter is issued annually. I n a l l , 30 different journals comprise the sources used i n this chapter. Freezing. T h e literature on the freezing preservation of foods is also widely scattered. M u c h of i t is i n journals devoted to special food fields or to refrigeration. A m o n g the important texts are Tressler and E v e r s , " F r e e z i n g Preservation of F o o d s " and "Refrigerating D a t a B o o k — A p p l i c a t i o n s V o l u m e . " Food Industries has p u b lished a large number of articles on this topic and has made several surveys of the field. Preservation with the Aid of Microorganisms. Since only a l i m i t e d number of foods such as pickles, k r a u t , olives, a very few vegetables, and meat are preserved b y this method, most of the texts considering i t are i n specialized fields. There is the Cruess book, " C o m m e r c i a l F r u i t and Vegetable P r o d u c t s , " H a m m e r ' s " D a i r y B a c teriology," and Jensen's " M i c r o b i o l o g y of M e a t . " Another excellent book is " I n dustrial M i c r o b i o l o g y " b y Prescott and D u n n . I n a study of 67 references (as cited b y Fabian) related to this topic, those cited most frequently were New Y o r k State Agricultural Experiment Station, bulletins, Food LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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Research, Michigan Agricultural Experiment Station, bulletins, and Fruit Products Journal. I n this subtopic, 27 references were made to agricultural experiment sta tions. I n a l l , 28 different journals were used as sources. Unit Operations. O n l y one book considers food processing from the point of view of unit operations. Gaver is the author of these chapters i n " C h e m i s t r y and Technology of F o o d and F o o d P r o d u c t s . " The unit operations common to a n u m ber of industries are also indicated i n "Flow-Sheets of the F o o d Processing Indus try." Food Machines and Instruments in the Food Plant. These topics are also covered i n the Jacobs text, the former by Abrahamson. T h e y are seldom considered except i n trade journals designed for a special field, for instance, the confectionery industry, and i n the descriptive material of the manufacturer of the machine. A n important article on instrumentation i n the food plant is that of U r b a i n i n Food Technology.

Chemicals in Foods—Preservatives, Flavors, Colors, Vitamins T h e question of the use of chemicals i n and on foods is now moot. M a n y a r ticles have recently been written concerning such additions. There is one book devoted to the broadest aspect of this field covering the actual use of colors, flavors, preservatives, stabilizers, v i t a m i n s , and other food additives b y the food industries— Jacobs' " S y n t h e t i c F o o d A d j u n c t s . " Some information is also given by B l u m e n t h a l i n " F o o d M a n u f a c t u r i n g . " There are other texts w i t h more l i m i t e d scope i n this con n e c t i o n — H i r s c h , "Chemische K o n s e r v i e r u n g v o n L e b e n s m i t t l e n " (1952) i n w h i c h the stress is on E a s t G e r m a n practice; Jacobs, " C h e m i c a l A n a l y s i s of Foods and F o o d P r o d u c t s " (1951); and the m u c h older text b y F o l i n , "Preservatives and Other Chemicals i n F o o d s " (1914). A m o n g the more important articles dealing w i t h this topic i n recent years are those of K a p l a n and Korff (1946), W h i t e (1946), and L e h m a n (1950-52) i n Association of F o o d & D r u g Officials of the U n i t e d States, Quarterly Bulletin, B i n g i n American Journal of Public Health (1950), and Jacobs i n " E n c y c l o p e d i a of C h e m i c a l T e c h nology." Symposia on this topic have been published i n Food Technology (1951) and i n Chemistry & Industry (1951-52). A very important source are the Reports of the Select Committee to Investigate the Use of Chemicals i n Foods and Cos metics (1950, 1951, and 1952). I n a chapter concerning the use of chemicals i n foods, the journals listed most frequently i n a t o t a l of 104 references are Food Industries, Journal of the American Chemical Society, Industrial and Engineering Chemistry, Journal of Pharmacology and Experimental Therapeutics, Fûod Technology, and Oil & Soap, w i t h some 40 dif ferent journals mentioned. Flavors. A most important text dealing w i t h flavors as applied i n food indus tries and to their preparation is Jacobs' " S y n t h e t i c F o o d A d j u n c t s . " Older texts i n E n g l i s h are Walter's " M a n u a l for the Essence I n d u s t r y " (1916) which has re cently been reprinted; Clarke's " F l a v o u r i n g M a t e r i a l s : Natural and Synthetic"; M a r t i n ' s "Perfumes, Essential Oils, and F r u i t Essences"; Gazan's " F l a v o u r s and Essences," which is out of p r i n t ; and Kessler a n d H i g b y ' s " P r a c t i c a l F l a v o r i n g E x tract M a k e r . " Books i n G e r m a n are Wagner's "Aromastoffe" (1933), Burger's " D a s B u c h der A r o m e n , " and an older text, Cohn's " D i e Organischen Geschmacksstoffe." Other aspects of flavor i n foods are covered b y Crocker i n his text on " F l a v o r . " A n i m p o r t a n t leaflet " F l a v o r i n g E x t r a c t s " is issued b y the F o o d and D r u g A d m i n i s tration. A m o n g the journals which have specific departments on the topic of flavor and flavoring materials are the American Perfumer and Essential Oil Review and Essential Oil Perfumery Record. B o t h the Spice Mill and Flavours, a B r i t i s h journal, have been absorbed b y other journals i n recent years. Packaging. F e w texts consider the topic of food packaging adequately. A principal text is " M o d e r n Packaging E n c y c l o p e d i a " edited by Browne. A m o n g the LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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journals considering food packaging are Modern Packaging and the Food Field Reporter. T h e various trade journals consider the problems of their field from time to time.


Nutrition I t is beyond the scope of this discussion to consider the texts dealing w i t h n u t r i t i o n adequately, b u t a worker i n the field of food industries should know of M c C o l l u m and coworkers, " F o o d , N u t r i t i o n , and H e a l t h " and " N e w e r Knowledge of N u t r i t i o n " ; Silver, " F o o d s and N u t r i t i o n " ; Rose, " T h e Foundations of N u t r i t i o n " and " F e e d i n g the F a m i l y " ; a n d Sherman and L a n f o r d , " E s s e n t i a l s of F o o d a n d N u t r i t i o n . " " C a n n e d F o o d Reference M a n u a l , " issued b y the A m e r i c a n C a n Co., is also of interest. A m o n g the important journals i n this field are the Journal of Nutrition, Journal of the American Medical Association, particularly the section of the C o u n c i l on Foods, Journal of Home Economics, Journal of the American Dietetic Association, and the American Journal of Public Health. A n interesting quarterly is the Nutritional Observatory, published b y the H e i n z C o . There are also a host of pamphlets, articles, bulletins, circulars, and reports published b y governmental agencies—federal, state, and m u n i c i p a l . M a n y trade journals publish such articles. #

Food Control—Governmental, Sanitary, and Quality Governmental Regulation. T h e impact of governmental regulation on the food industries cannot be m i n i m i z e d . These controls include (1) protection of citizens from deleterious foods and from being defrauded b y adulterated and sophisticated foods; (2) exaction of taxes and duties on foods and beverages for revenue and re strictive control; (3) purchase of foods to specifications of governmental agencies; and (4) resolution of the conflicting interests of various food industries and sections of the country. T h e notion that m a n y of the ills of m a n k i n d are the result of the ingestion of adulterated foods is not new, and publications stressing this aspect have had marked influence i n the development of regulations for the protection of the people. I n 1660 Francesco R e d i was writing about adulterated foods. I t was i n 1820 that A c c u m stirred a l l of L o n d o n and E n g l a n d w i t h his " D e a t h i n the P o t — A Treatise on the A d u l t e r a t i o n of F o o d a n d C u l i n a r y Poisons." Throughout the 19th century a stream of such books was published i n many countries: G a m i e r a n d H a r e l , " D e s falsifications des substances alimentaires et les moyens, chimiques de les reconnaître" (1844); Hassall, " F o o d and its A d u l t e r a t i o n " (1855, first started i n " L a n c e t " i n 1851); Soubeiran, " N o u v e a u dictionnaire des falsifications et des altérations des aliments." Other texts have already been mentioned i n the section on analysis. Neto's chronological summary shows the stress of articles and books on the topic of adulteration. I n the performance of its functions, the U . S. F o o d and D r u g A d m i n i s t r a t i o n has issued Service and Regulatory Announcements 2, as revised from time to time, on "Definitions a n d Standards of F o o d s , " N o . 3 on certification of colors, a n d also Notices of Judgement under the Federal Food, Drug, and Cosmetic Act, w h i c h con tains information necessary for nearly a l l food processors. M a n y states and cities have sanitary codes to regulate the production and sale of foods. There are a v a i l able legal texts which cover this phase of the subject. A n interesting book, though now somewhat outdated, is B r o o k s ' " C r i t i c a l S t u d ies i n the L e g a l C h e m i s t r y of F o o d s . " Sanitation. A n important aspect of food production is manufacture under sani t a r y conditions. Great stress has been placed i n recent years on this topic, and there has been a significant advance i n the detection a n d estimation of filth i n foods. T h e principal texts covering this subject are " M e t h o d s of A n a l y s i s " of the Association of Official A g r i c u l t u r a l Chemists and Circular 1, " M i c r o a n a l y s i s of F o o d and D r u g LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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P r o d u c t s , " issued by the F o o d and D r u g A d m i n i s t r a t i o n . Jacobs considers this topic i n " C h e m i c a l Analysis of Foods and F o o d P r o d u c t s . " Articles concerning the detection of filth i n foods have been published i n the Journal of the Association of Official Agricultural Chemists, Food Industries, and F o o d & D r u g Officials of the U n i t e d States, Quarterly Bulletin. There is an excellent article b y M a r q u e z i n Revista de Sanidad y Asistencia Social of Venezuela. I n order to achieve good sanitation, the food industries have a number of a d d i tional texts: A d a m s , " M i l k and F o o d Sanitation P r a c t i c e " ; K l e i n e r and Coleman, " S a n i t a t i o n M a n u a l — A Guide for M a n a g e m e n t " ; Parker, " F o o d - P l a n t S a n i t a t i o n , " Shrader, " F o o d C o n t r o l " ; C l a y and Jameson, " S a n i t a r y Inspector's H a n d b o o k " ; and Geiger, " H e a l t h Officers' M a n u a l . "

Food Poisoning and Toxicology T h e food industries are concerned m a i n l y w i t h one type of poisoning—food poisoning—and its prevention. Ideas on food poisoning covering, i n the broadest sense, food infections, food intoxications, and the transmission of disease b y food, have undergone considerable change w i t h i n the past decade so that more modern texts are generally preferred. T h e p r i n c i p a l books discussing this topic are: D a c k , " F o o d P o i s o n i n g " ; D a m o n , " F o o d Infections and F o o d I n t o x i c a t i o n s " ; Hull, "Diseases T r a n s m i t t e d from A n i m a l s to M a n " ; Jordan, " F o o d Poisoning and F o o d Borne Infections"; Savage, " F o o d Poisoning and F o o d Infections"; and Tanner, " F o o d - B o r n e Infections and Intoxications." T h e only text discussing chemical food poisoning systematically is Jacobs' " C h e m i c a l A n a l y s i s of Foods and F o o d P r o d u c t s . "

Vegetables, Mushrooms, Fruits, Nuts, and Their Products F o o d literature concerning vegetables, mushrooms, fruits, nuts, and their products has already been evaluated i n connection w i t h the discussion concerning the composition of such foods. Books i n which other phases of this field, such as the manufacture of juices, jams, jellies, and preserves, are described are " F r u i t and Vegetable J u i c e s " b y Tressler, J o s l y n , and M a r s h ; the text b y Cruess; " A p p l e s and A p p l e P r o d u c t s " b y Smock and N e u b e r t ; " F r u i t Juices and Related P r o d u c t s " by Charley and H a r r i s o n ; " B a n a n a s " b y V o n Loesecke; and " C i t r u s P r o d u c t s " by Braver m a n . A number of texts dealing w i t h canning and food preservation also discuss the manufacture of jams and jellies.

Fish and Fish Products M u c h of the literature on fish and fish products is issued from governmental sources because considerable research i n this field is carried on by such agencies. I n the U n i t e d States of A m e r i c a a p r i n c i p a l literature source is the D i v i s i o n of C o m mercial Fisheries of the F i s h and W i l d l i f e Service of the Department of the Interior which puts out such publications as Commercial Fisheries Reviews, Research Reports, and Fishery Bulletins. I n C a n a d a m a n y of such reports are published i n the Journal of the Fisheries Research Board of Canada which is the successor to the Journal of the Biological Board of Canada and Contributions to Canadian Biology and Fisheries. Tressler's " M a r i n e Products of C o m m e r c e " is the most comprehensive text i n this field. A m o n g the more important journals are Fishing Gazette and Pacific Fisherman which issue important yearbooks. M u c h information concerning fish and fish products is also found i n articles and books on the freezing preservation of foods and on the spoilage of foods.

Tea, Coffee, and Beverages These divisions of the food industries are fairly well supported w i t h texts and journals. T h e best k n o w n , relating to tea and coffee, are thoses of U k e r s , " A l l A b o u t LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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Coffee," " R o m a n c e of Coffee," " A l l A b o u t T e a , " and " R o m a n c e of T e a . " There is also the chapter on coffee and tea b y Ukers and Prescott i n the Jacobs treatise. N e u m a n n , i n 1735, wrote " V o m Tee, Caffee, Bier, u n d W e i n . " W i l e y ' s "Beverages and T h e i r A d u l t e r a t i o n " was a well-known text. T h e topic Genussmittel looms large i n G e r m a n literature. T h e subject of alcoholic beverages is fairly well covered i n texts. A comprehen sive work is that of Herstein and Jacobs, " C h e m i s t r y and Technology of Wines and L i q u o r s . " A recent book is that of Valaer, " W i n e s of the W o r l d . " There is the wellk n o w n book b y Cruess, " P r i n c i p l e s and Practice of W i n e M a k i n g . " Considerable information is issued b y the W i n e A d v i s o r y B o a r d and the W i n e Institute w i t h headquarters i n California. Several firms issue journals and information relating to yeast, enzymes, hops, and the like, of interest to the fermentation industries—e.g., Wallerstein Laboratories Communications and Yeast (Anheuser-Busch). T h i s industry is well supplied w i t h trade journals. T h e topic of carbonated beverages is not so well documented. There are the old books of Sulz, "Treatise on Beverages" (1888) and W a l t e r , " M a n u a l for the E s sence I n d u s t r y " (1916) and the relatively recent text of M o r g a n , "Beverage M a n u facture" ( B r i t i s h ) . A m e r i c a n Bottlers of Carbonated Beverages has issued the pamphlets " P l a n t Operation M a n u a l " and the one b y M e d b e r g , " M a n u f a c t u r e of Carbonated Beverages." There is also the chapter b y Jacobs i n " C h e m i s t r y and Technology of F o o d and F o o d P r o d u c t s . " There are a number of trade journals serving this i n d u s t r y .

Trade Journals T h e food industries are well supplied with trade journals. W h i l e no attempt was made to make a really comprehensive survey, there are some 60 such publications which have their offices i n the N e w Y o r k area. Of these, 16 serve the b o t t l i n g and alcoholic and nonalcoholic beverage industries; nine, b a k i n g and m i l l i n g ; six, candy and confectionery; six, fruits and vegetables; four, coffee and tea; four, sugar; three, foods i n general; three, poultry and eggs; three, fish and fisheries; three, canning; two, meats; two, frozen foods; and four publications serve other aspects of the food industries.

Abstract Services A principal abstract service related to the food industries is the section on foods of Chemical Abstracts. Other sections of this journal occasionally bear germane mate rial, particularly the sections on flavors and on analysis. Food Technology contains an abstract section, as does Food Engineering. British Abstracts has a section on food and agriculture and on occasion i t is well to consult Biological Abstracts, Index Medicus, and the U . S. A r m y M e d i c a l L i b r a r y listings. T h e F i s h and W i l d l i f e Serv ice offers an abstract service, Commercial Fishery Abstracts. There are also Nutrition Abstracts and Reviews and abstracts i n the Nutritional Observatory. M a n y of the trade journals carry abstracts, often reprinted from other journals, pertaining to their specialty. Subscription abstract services are available i n the fields of fats, oils, and detergents, and legal aspects of the food industries. Specialized food survey serv ices are offered b y some consulting firms.

Cookery and Allied Fields I t has not been possible to go into the vast literature concerning food cookery or the fields allied to food—agriculture, biochemistry, enzymes, bacteriology, sanitary chemicals, and insecticides and rodenticides. A n y o n e working i n the food industries should, however, be aware of the large number of such texts and journals treating such topics. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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Conclusion The literature resources of the food industries are vast and widespread. This is a field that is growing very rapidly. For instance it was in checking through Chemical Abstracts for 1951 and 1952, that approximately 50 journals were noted, mainly in Spanish, Italian, French, Russian, and German, which are not mentioned in this paper nor in the chapters which were surveyed reference by reference. It has become an urgent problem to survey and digest this literature properly. Bibliography Downloaded by UNIV OF CALIFORNIA SAN DIEGO on March 17, 2017 | http://pubs.acs.org Publication Date: June 17, 1954 | doi: 10.1021/ba-1954-0010.ch025

Early Literature BOOKS

Leméry, Louis, "Traité des Aliments," Paris, J.-B. Cusson et P. Witte, 1702. Libavius, Andreas, "Opera medicochymica," Francofurti, J. Saurius, 1606. Redi, Francesco, "Opere," Vol. III, Milano, 1809-11.

History BOOKS

Blyth, A. W., and Blyth, M. W., "Foods: Their Composition and Analysis," New York, D. Van Nostrand Co., 1903. Filby, F., "History of Food Adulteration and Analysis," London, Geo. Allen & Unwin, Ltd., 1934. Neto, Tobias, "Subsídio à História da Bromotologia," Bahia, Brazil, Tipografia Naval, 1946.. Partington, T, R., "Origins and Development of Applied Chemistry," New York, Longmans, Green, & Co., 1935. Von Meyer, E., "History of Chemistry," New York, Macmillan Co., 1891. Wagner, R., "Handbook of Chemical Technology," 8th ed., trans. by W. Crookes, New York, D. Appleton & Co., 1872.

Chemistry BOOKS

Bailey, E. H. S., "Food Products, Their Source, Chemistry and Use," 3rd ed., rev., Philadelphia, P. Blakiston's Son & Co., 1928. Bailey, E. H.S., and Bailey, H. S., "Food Products from Afar," New York, Century Co., 1912. Clayton, W., "Colloid Aspects of Food Chemistry and Technology," London, J. & A. Churchill Ltd., 1932. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vol. I, 1st ed., New York, Interscience Publishers, 1944; Vol. I, 2nd ed., 1951.

PERIODICALS

See Composition, Analysis, Technology. Composition BOOKS

Blyth, A. W., "Manual of Practical Chemistry—Analysis of Foods and Detection of Poisons," 2nd ed., London, C. Griffin, 1882. Blyth, A. W., and Blyth, M. W., "Foods: Their Composition and Analysis," New York, D. Van Nostrand Co., 1903. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vol. II, 2nd ed., New York, Interscience Publishers, 1951. König, J., "Chemie der menschlichen Nahrungs- und Genussmittel," Berlin, J. Springer Co., 1898. Lee, Frank, in "Chemistry and Technology of Food and Food Products," Vol. II, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Tibbies, W., "Foods, Their Origin, Composition and Manufacture," London, Baillière, Tindall and Cox, 1912. Winton, A. L., Moeller, J., and Winton, Κ. B., "Microscopy of Vegetable Foods," 2nd ed., New York, J. Wiley & Sons, 1916. Winton, A. L., and Winton, Κ. B., "Structure and Composition of Foods," 4 Vols., New York, J. Wiley & Sons, New York, 1932.

BULLETINS

Atwater, W. O., and Bryant, Α., U. S. Dept. Agr., Bull. 28 (1899). Ibid., 28, rev. (1906). Chatfield, C., and Adams, G., U. S. Dept. Agr., Circ. 146 (1931). Ibid., 549 (1940). Chatfield, C., and MçLaughlin. L. I., U. S. Dept., Agr., Bull. 28, rev. (1928). LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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ADVANCES IN CHEMISTRY SERIES Dept. Sci. Ind. Research (Brit.), Bull, Comm. Repts., etc. U. S. Dept. Agr., Bull, Circ, etc.


PERIODICALS.

Biochemical Journal. Biochemische Zeitschrift. Contributions from Boyce Thompson Institute. Food Research. Food Technology. Industrial and Engineering Chemistry. Journal of Agricultural and Food Chemistry. Journal of Agricultural Research. Journal of the American Chemical Society. Journal of Biological Chemistry. Journal of Nutrition. Journal of the Science of Food and Agriculture. Plant Physiology. Proceedings of the American Society for Horticultural Science. Analysis BOOKS

Association of Official Agricultural Chemists, Washington, D. C., "Methods of Analysis,'' l-7th ed., (1920 to 1950). Blyth, A. W., and Blyth, M. W., "Foods: Their Composition and Analysis," New York, D. Van Nostrand Co., 1903. Cox, H. E., "Chemical Analysis of Food," London, J. & A. Churchill Ltd., 1946. Jacobs, M. B., "Chemical Analysis of Foods and Food Products," 2nd ed., New York, D. Van Nostrand Co., 1951. Joslyn, Μ. Α., "Methods in Food Analysis Applied to Plant Products," New York, Academic Press, 1950. Leach, A. E., "Food Inspection and Analysis," 1st ed., New York, J. Wiley & Sons, 1906; with A. L. Winton, 4th ed., 1920. Leffmann, H., and Beam, W., "Select Methods of Food Analysis," Philadelphia, P. Blakiston's Son & Co., 1901. Mitchell, V. Α., et al.," Allen's Commercial Organic Analysis," 5th ed., Philadelphia, P. Blakiston's Son & Co., 1932. Thurston, Α., "Pharmaceutical and Food Analysis," New York, D. Van Nostrand Co., 1922. Winton, A. L., and Winton, Κ. B., "Analysis of Foods," New York, J. Wiley & Sons, 1945. Woodman, A. G., "Food Analysis," New York, McGraw-Hill Book Co., 1945.

BULLETINS

U. S. Dept. Agr., Bull. 50 (1898); Bull. 65 (1902); Bull. 107 (1912). Precursors of "Methods of Analysis," Association of Official Agricultural Chemists, Washington, D. C. U. S. Dept. Agr., Bull., Circ., etc. U. S. Dept. Agr., Food Drug Admin., Tech. Bull., etc.

PERIODICALS

American Journal of Public Health. Analytical Chemistry. Analyst. Annales des falsifications et des fraudes. Industrial and Engineering Chemistry. Industrial and Engineering Chemistry, Analytical Edition (now Analytical Chemistry Journal of the American Chemical Society. Journal of the Association of Official Agricultural Chemists. Journal of Biological Chemistry. Zeitschrift fur Untersuchung der Lebensmittel. Zeitschrift fur Untersuchung der Nahrungs- und Genussmittel.

Technology and Processing BOOKS

Appert, C., "L'Art de conserver pendant plusiers annees les substances vegetales et animales," 2nded.,Paris, Patrie, 1811. Blumenthal, S., "Food Manufacturing," 2nded.,Brooklyn, Chemical Publishing Co., 1949. Chenoweth, W. W., "Food Preservation," New York, J. Wiley & Sons, 1930. Crosbie-Walsh, T., "Food Industries Manual," 17thed.,London, Leonard Hill, 1951. Cruess, W. V., "Commercial Fruit and Vegetable Products," New York, McGraw-Hill Book Co., 1939. Delarich, H., "Nahrungs- und Genussmittelkunde," Vienna, F. Deuticke, 1949. Duncan, A. O., "Food Processing," 2nd ed., Atlanta, T. E. Smith & Co., 1949. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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241

Fiene, F., and Blumenthal, S., "Handbook of Food Manufacture," New York, Chemical Pub lishing Co., 1938. Food Engineering, "Flow Sheets of the Food Processing Industry," New York, McGraw-Hill Book Co., 1951. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vol. Ill, 2nd ed., New York, Interscience Publishers, 1951. Lebbin, G., "Allgemeine Nahrungsmittelkunde," Berlin, L. Simon, Nf., 1911. Prescott, S. C., and Proctor, Β, E., "Food Technology," New York, McGraw-Hill Book Co., 1937. Rector, T. M., "Scientific Preservation of Foods," New York, J. Wiley & Sons, 1925. Stewart, J. J., and Edwards, A. L., "Foods: Production, Marketing, Consumption," 2nd ed., New York, Prentice-Hall, Inc., 1948. Tibbies, W., "Foods, Their Origin, Composition, and Manufacture," London, Baillière, Tindall and Cox, 1912. Von Loesecke, H. W., "Outlines of Food Technology," 2nd ed., New York, Reinhold Publishing Co., 1949. Vulte, H., and Vanderbilt, S., "Food Industries," Easton, Pa., Chemical Publishing Co., 1916. Wagner, R., "Handbook of Chemical Technology," trans, by W. Crookes, New York, D. Appleton & Co., 1872. Monier-Williams, G. W., "Chemistry in Relation to Food," London, Ernest Benn, Ltd., 1924. Olsen, J. C., "Pure Foods—Their Adulteration, Nutritive Value, and Cost," Boston, Ginn, 1911. Richards, E. H. S., and Woodman, A. G., "Air, Water, Food; from a Sanitary Standpoint," New York, J. Wiley and Sons, 1909. Sherman, H. C., "Chemistry of Food and Nutrition," New York, Macmillan Co., 1941. Sherman, H. C., "Food Products," New York, Macmillan Co., 1933. Wiley, H. W., "Foods»and Their Adulteration, Origin and Manufacture," Philadelphia, J. P. Blakiston's Son & Co., 1917. Dehydration BOOKS

Hunziker, O. F., La Grange, Ill., "Condensed Milk and Milk Powder," 1946. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vol. III, 2nd ed., New York, Interscience Publishers, 1951. Mrak, Ε. M., and Mackinney, G., in "Chemistry and Technology of Food and Food Products," Vol. III, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Tressler, D. K., "Marine Products of Commerce," New York, Chemical Catalog Co., 1923; 2nd ed., 1952. Von Loesecke, H. W., "Drying and Dehydration of Foods, New York, Reinhold Publishing Corp., 1943.

BULLETINS

Calif. Agr. Expt. Sta., Circ., etc. U. S. Dept. Agr., Bibliographical Bull. 6 (1945). U. S. Dept. Agr., Circ. 619 (1941). U. S. Dept. Agr., Misc. Publ. 540 (1944). U. S. Dept. Agr., Misc. Publ. 647 (1948).

PERIODICALS

Advances in Food Research, New York, Academic Press (annually). Food Engineering. Food Industries (now Food Engineering). Food Manufacture. Food Technology. Journal of the Society of Chemical Industry (London).

Freezing BOOKS

American Society of Refrigerating Engineers, New York and Menasha, Wis., "Refrigerating Data Book. Applications Volume," 2nd ed., 1946. Brown, H. D., Kunkle, L. E., and Winter, A. R., "Frozen Foods, Processing and Handling," Columbus, Ohio State Univ., 1946. Pennington, M. E., and Tressler, D. K., in "Chemistry and Technology of Food and Food Products," Vol.III,2nd ed., ed. by M. B. Jacobs, New York, Intescience Publishers, 1951. Tressler, D. K., and Evers, C. F., "Freezing Preservation of Foods," New York, Avi Publishing Co., 1943.

PERIODICALS

Food Engineering. Food Industries (now Food Engineering). Food Technology. Ice and Refrigeration. Refrigerating Engineering. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

242


Preservation with Aid of Microorganisms BOOKS

Cruess, W. V., "Commercial Fruit and Vegetable Products," New York, McGraw-Hill Book Co., 1939. Fabian, F. W., in "Chemistry and Technology of Food and Food Products," Vol. III, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Hammer, B. W., "Dairy Bacteriology," 3rd ed., New York, J. Wiley & Sons, 1948. Jensen, L. B., "Microbiology of Meats," 2nd ed., Champaign, Ill., Gerrard Press, 1945. Prescott, S. C., and Dunn, C. G., "Industrial Microbiology," New York, McGraw-Hill Book Co., 1950.

BULLETINS

Michigan Agr. Expt. Sta., Bulletins. Ν. Y. State Agr. Expt. Sta., Bulletins.


PERIODICALS

Food Engineering. Food Industries (now Food Engineering). Food Packer. Food Research. Food Technology. Fruit Products Journal. Journal of Bacteriology.

Unit Operations and Instruments in the Food Plant BOOKS

Abrahamson, A. E., in "Chemistry and Technology of Food and Food Products," Vol. I, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Food Engineering, "Flow Sheets of the Food Processing Industry," New York, McGraw-Hill Book Co., 1951. Gaver, Κ. M., in "Chemistry and Technology of Food and Food Products," Vol. 1, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951.

PERIODICALS

Food Engineering. Food Industries (now Food Engineering). Food Technology. Urbain, W. M., and Clardy, L., Food Technol., 1, 178 (1947).

Chemicals in Foods—Preservatives, Flavors, Colors, Vitamins BOOKS

Blumenthal, S., "Food Manufacturing," 2nd ed., Brooklyn, Chemical Publishing Co., 1949. Chenoweth, W. W., "Food Preservation," New York, J. Wiley & Sons, 1930. Folin, O., "Preservatives and Other Chemicals in Foods: Their Use and Abuses," Cambridge, Harvard University Press, 1914. Hirsch, P., "Chemische Konservierung von Lebensmitteln," Dresden und Leipzig, Th. Steinkopff 1952. Jacobs, M. B., "Chemical Analysis of Foods and Food Products," New York, D. Van Nostrand Co., 1951. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vol. III, 2nd ed., New York, Interscience Publishers, 1951. Jacobs, M. B., "Synthetic Food Adjuncts," New York, D. Van Nostrand Co., 1947.

SYMPOSIA, SPECIAL ARTICLES, REPORTS

Bing, F. C., Am. J. Public Health, 40, 156 (1950). Chemistry & Industry (1951-52). Food Technol. (1951). Jacobs, M . B., in Vol. VI, "Encyclopedia of Chemical Technology," ed. by R. Kirk and D. Othmer, New York, Interscience Publishers, 1951. Kaplan, E., and Korff, F. Α., Assoc. Food & Drug Officials U. S., Quart. Bull. 10, 88 (1946). Lehman, A. J., Assoc. Food & Drug Officials U. S., Quart. Bull. 14, No. 3 (1950). U. S. House of Representatives, Select Committee to Investigate the Use of Chemicals in Foods and Cosmetics, House Resolution 323, 81st Congress, 2nd Session; House Resolutions 74, 447, 82nd Congress (1950-52). White, W. B., Assoc. Food & Drug Officials U. S., Quart. Bull. 10,127 (1946).

PERIODICALS

Assoc. Food & Drug Officials U. S., Quarterly Bulletin Chemistry & Industry. Food Engineering. Food Industries (now Food Engineering). Food Technology. Industrial and Engineering Chemistry. Journal of the American Chemical Society. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


243

Journal of the American Oil Chemists Society. Journal of Pharmacology and Experimental Therapeutics. Oil & Soap (now Journal of American Oil Chemists Society) Flavors


BOOKS

Burger, A. M., "Das Buch der Aromen," Wadenswil, Switzerland, Jak. Villiger & Cie, 1935. Clarke, Α., "Flavouring Materials: Natural and Synthetic," London, Henry Frowde and Hod der and Stoughton, 1922. Cohn, G., "Die organischen Geschmacksstoffe," Berlin, F. Siemenroth, 1914. Crocker, E. C., "Flavor," New York, McGraw-Hill Book Co., 1945. Gazan, M., "Flavours and Essences," New York, D. Van Nostrand Co., 1936. Jacobs, M. B., "Synthetic Food Adjuncts," New York, D. Van Nostrand Co., 1947. Kessler, E. J., and Higby, R. H., "Practical Flavoring Extract Maker," New York, Spice Mill, 1927. Martin, G., "Perfumes, Essential Oils, and Fruit Essences," London, Crosby Lockwood, 1929. Wagner, Α., "Aromastoffe," Dresden und Leipzig, Th. Steinkopff, 1933. Walter, E., "Manual for the Essence Industry," New York, J. Wiley & Sons, 1916.

BULLETINS

U. S. Federal Security Agency, Food & Drug Admin., "Flavoring Extracts."

PERIODICALS

American Perfumer and Essential Oil Review. Coffee and Tea Industries. Essent. Oil Perfumery Record. Flavours. Spice Mill (now Coffee and Tea Industries.)

Packaging BOOKS

Browne, C., ed., "Modern Packaging Encyclopedia," New York, Breskin & Charlton Publish ing Corp., 1946/47 to date.

PERIODICALS

Food Field Reporter. Modern Packaging.

Nutrition BOOKS

American Can Co., New York, "Canned Food Reference Manual," 3rd ed., 1947. American Medical Association, Chicago, "Handbook of Nutrition," 1943. H. J. Heinz Co., Pittsburgh, "Nutritional Charts," 12th ed., 1950. McCollum, Ε. V., Orent-Keiles, E., and Day, H. G., "Newer Knowledge of Nutrition," 5th ed. New York, Macmillan Co., 1939. McCollum, Ε. V., and Becker, J. E., Baltimore, Md., "Food, Nutrition, and Health," 5th ed., 1942. Rose, M. S., "Feeding the Family," 4th ed., New York, Macmillan Co., 1940. Rose, M. S., "Foundations of Nutrition," 3rd ed., New York, Macmillan Co., 1938. Rosenberg, H. R., "Chemistry and Physiology of the Vitamins," New York, Interscience Pub lishers, 1945. Sherman, H. C., "Chemistry of Food and Nutrition," 7th ed., New York, Macmillan Co., 1946. Sherman, H. C., "Food and Health," New York, Macmillan Co., 1939. Sherman, H. C., and Lanford, C. S., "Essentials of Nutrition, 2nd ed., New York, Macmillan Co., 1943. Silver, Fern, "Foods and Nutrition," New York, D. Appleton-Century, 1941.

BULLETINS

Natl. Research Council (U. S.), Food and Nutrition Board, Bulletins.

PERIODICALS

Advances in Protein Chemistry, New York, Academic Press, Inc. (annually). American Journal of Public Health. Federation Proceeding. Journal of the American Dietetic Association. Journal of the American Medical Association. Journal of Biological Chemistry. Journal of Home Economics. Journal of Nutrition. Journal of Physiology. Nutritional Observatory (H. J. Heinz Co., Pittsburgh, Pa.). Zeitschrift für Physiologische Chemie.



244 Food Control


BOOKS

Accum, F. C., "Death in the Pot—A Treatise on the Adulteration of Food and Culinary Poisons," London, Longman & Co., 1820; Philadelphia, A. Small, 1820. Adams, H. S., "Milk and Food Sanitation Practice," New York, Commonwealth Fund, 1947. Association of Official Agricultural Chemists, Washington, D. C., "Methods of Analysis," 7th ed., 1950. Benmeyr, R. S., "Sanitation for Food Handlers and Sellers," Los Angeles, American Institute of Sanitary Science, 1945. Brooks, R. O., "Critical Studies in the Legal Chemistry of Food Products," New York, Chemical Catalog Co., 1927. Clay, H. H., and Jameson, W. W., "Sanitary Inspectors' Handbook," 2nd ed., London, Lewis & Co., 1936. Gamier, J., and Harel, C., "Des falsifications des substances alimentaires et les moyens chimique de les reconnaître," Paris, J.-B. Bailliere, 1844. Geiger, J. C., "Health Officers' Manual," Philadelphia, Saunders, 1939. Hassall, A. H., "Lancet," (Reports of the Analytical Sanitary Commission) 1851-1854; "Food and its Adulteration," London, 1855; "Adulterations Detected," London, Longman, Brown, Green, Longmans and Roberts, 1857. Jacobs, M. B., "Chemical Analysis of Food and Food Products," 2nd ed., New York, D. Van Nostrand Co., 1951. Jacobs, M. B. ed., "Chemistry and Technology of Food and Food Products," Vol. I, 2nd ed., New York, Interscience Publishers, 1951. Kleiner, M. J., and Coleman, S. Α., "Sanitation Manual—A Guide for Management," New York, Ν. Y. State Restaurant Association, Inc., 1948. Neto, Tobias, "Subsídio à História da Bromotologia," Bahia, Brazil, Tipografia Naval, 1946. Parker, M. E., "Food-Plant Sanitation," New York, McGraw-Hill Book Co., 1948. Shrader, J. H., "Food Control," New York, J. Wiley & Sons, 1939. Soubeiran, J. L., "Nouveau dictionnaire des falsifications et des altérations des aliments," J.-B. Baillière, 1874.

BULLETINS

U. S. Federal Security Agency, Food & Drug Admin., Circ. 1, 1948. U. S. Federal Security Agency, Food & Drug Admin., Notices of Judgment under,theFederal Fo Drug, and Cosmetic Act. U. S. Federal Security Agency, Food Drug Admin., Service and Regulatory Announcements rev. 1 (1951). U. S. Federal Security Agency, Food Drug Admin., Service and Regulatory Announcements 3 (1

PERIODICALS

Assoc. Food & Drug Officials U. S., Quarterly Bulletin. Federal Register. Food Engineering. Food Industries (now Food Engineering). Food Technofogy. Journal of the Association Official Chemists. Journal of Milk and Food Technology. Marquez, V. M., Revista de Sanidad y Asistencia Social, 10, 599 (1945). Modem Sanitation.

Food Poisoning and Toxicology BOOKS

Dack, G. M., "Food Poisoning," 2nded.,Chicago, University of Chicago Press, 1949. Damon, S. R., "Food Infections and Food Intoxications, Baltimore, Williams & Wilkins Co., 1928. Hull, T. G., "Diseases Transmitted from Animals to Man," Baltimore, C. C. Thomas Publisher, 1941. Jacobs, M. B., "Chemical Analysis of Foods and Food Products," New York, D. Van Nostrand Co., 1951. Jordan, E. O., "Food Poisoning and Food-Borne Infection," Chicago, University of Chicago Press, 1931. Savage, W. G., "Food Poisoning and Food Infections," London, Cambridge University Press, 1920. Tanner, F. W., "Food-Borne Infections and Intoxications, Champaign,Ill.,Gerrard Press, 1933.

Plant Foods and Their Products BOOKS

Braverman, J. B. S., "Citrus Products," New York, Interscience Publishers, 1949. Charley, V. L. S., and Harrison, T. H. J., "Fruit Juices and Related Products," East Mailing, Kent, Eng., Imperial Bureau of Horticultural and Plantation Crops, 1939. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


245

Cruess, W. V., "Commercial Fruit and Vegetable Products," 3rd ed., New York, McGraw-Hill Book Co., 1948. Jacobs, M. B., ed., "Chemistry and Technology of Food and Food Products," Vols. II, III, 2nd ed., New York, Interscience Publishers, 1951. Smock, R. M., and Neubert, A. M., "Apples and Apple Products," New York, Interscience Publishers, 1950. Tressler, D. K., Joslyn, Μ. Α., and Marsh, G. L., "Fruit and Vegetable Juices," New York, Avi Publishing Co., 1939. Von Loesecke, H. W., "Bananas," 2nded.,New York, Interscience Publishers, 1950.

PERIODICALS

See Composition.


Fish and Fish Products BOOKS

Stansby, M., in "Chemistry and Technology of Food and Food Products," Vols. II, III, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Tressler, D. K., "Marine Products of Commerce," 2nd ed., New York, Chemical Catalog Co., 1952.

BULLETINS

U. S. Fish Wildlife Service, Circ., Fishery Bull., Research Rept., Commercial Fisheries Re

PERIODICALS

Contributions to Canadian Biology and Fisheries (now Journal of the Biological Board Fishing Gazette. Journal of the Biological Board of Canada. Journal of the Fisheries Research Board of Canada. Journal of Nutrition. Pacific Fisherman.

Beverages BOOKS

American Bottlers of Carbonated Beverages, Washington, D. C., "Plant Operation Manual," 1940. Cruess, W. V., "Principles and Practice of Wine Making," New York, Avi Publishing Co., 1934. Herstein, Κ. M., and Jacobs, M. B., "Chemistry and Technology of Wines and Liquors," New York, D. Van Nostrand Co., 1948. Jacobs, M. B., "Synthetic Food Adjuncts," New York, D. Van Nostrand Co., 1947. Jacobs, M. B., and Valaer, P., in "Chemistry and Technology of Food and Food Products," Vol. Ill, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Medberg, H. E., "Manufacture of Bottled Carbonated Beverages," American Bottlers of Car bonated Beverages, Washington, D. C., 1945. Morgan, R. H., "Beverage Manufacture," London, Attwood & Co., 1938. Neumann, Caspar, "Lectiones publicae von vier subjectis diaeteticis nehmlich von...... viereley Geträncken, Vom Thee, Caffee, Bier, und Wein," Leipzig, 1735. Sulz, C. H., "Treatise on Beverages," New York, Dick & Fitzgerald, 1888. Ukers, W. H., "All About Coffee," 2nd ed., New York, Tea and Coffee Trade Journal Co., 1935. Ukers, W. H., "All About Tea," New York, Tea and Coffee Trade Journal Co., 1935. Ukers, W. H., "Romance of Coffee," New York, Tea and Coffee Trade Journal Co., 1948. Ukers, W. H., "Romance of Tea," New York, Knopf, 1936. Ukers, W. H., and Prescott, S. C., in "Chemistry and Technology of Food and Food Products." Vol. II, 2nd ed., ed. by M. B. Jacobs, New York, Interscience Publishers, 1951. Valaer, P., "Wines of the World, New York, Abelard Press, 1950. Vogel, E. H., Schwaiger, F. H., Leonhardt, H. G., and Merten, J. Α., "Practical Brewer," St. Louis, Master Brewers Association of America, 1946. Walter, E., "Manual for the Essence Industry," New York, J. Wiley & Sons, 1916. Wiley, H. W., "Beverages and Their Adulteration," Philadelphia, P. Blakiston's Son & Co., 1919.

PAMPHLETS

Wine Advisory Board, 717 Market St., San Francisco, Calif.; 60 East 42 St., New York, Ν. Y. Wine Institute, 717 Market St., San Francisco, Calif.; 60 East 42 St., New York, Ν. Y.

PERIODICALS

Yeast (Anheuser-Busch, Inc., St. Louis, Mo.) Wallerstein Laboratories Communications (Wallerstein Co., New York, Ν. Y.).

Abstract Services Biological Abstracts. British Abstracts. Chemical Abstracts. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

246


Commercial Fishery Abstracts. Food Engineering. Food Industries (now Food Engineering). Food Technology. Index Medicus. Nutrition Abstracts and Reviews. Nutritional Observatory (H. J. Heinz Co., Pittsburgh, Pa.). U. S. Army, Medical Library, "Current List of Medical Literature." RECEIVED October 14, 1952. Presented before the Division of Chemical Literature and Agricultural and Food Chemistry, Symposium on Literature Resources of the Food Industries, at the 122nd Meeting of the AMERICAN


CHEMICAL SOCIETY, Atlantic City, N. J.


Introduction and General DiscussionâFood Industries Literature

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