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Harry Johnstone Fisher

Bio: Harry Johnstone Fisher is an academic researcher from Connecticut Agricultural Experiment Station. The author has contributed to research in topics: Artificial Sweetener & Orange juice. The author has an hindex of 5, co-authored 18 publications receiving 397 citations.

Papers
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Book
01 Jan 1971
TL;DR: When the present authors entered govern in essence a modern version of "Leach" It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora tory, is assumed.
Abstract: When the present authors entered govern in essence a modern version of "Leach" It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora tory, is assumed We have endeavored to revision by Andrew L Winton had appeared in 1920 Twenty-one years later the fourth bring it up-to-date both by including newer (and last) edition of A G Woodman's Food methods where these were believed to be superior, and by assembling much new Analysis, which was a somewhat condensed text along the same lines, was published analytical data on the composition of In the 27 years that have elapsed since the authentie sam pies of the various classes of appearance of Woodman's book, no Ameri foods Many of the methods described herein can text has been published covering the same were tested in the laboratory of one of the field to the same completeness Of course, authors, and several originated in that editions of Official Methods 0/ Analysis 0/ the laboratory In many cases methods are accompanied by notes on points calling for Association 0/ Official Agricultural Chemists have regularly succeeded each other every special attention when these methods are five years, as have somewhat similar publica used"

139 citations

Book ChapterDOI
01 Jan 1971
TL;DR: A distinction between oils and fats is not sharp chemical or nutritional distinction between fats and oils, except when the context indicates otherwise, see as discussed by the authors for a discussion of such a distinction.
Abstract: There is no sharp chemical or nutritional distinction between oils and fats. Most of these products go through some sort of refining process before they enter commerce as foodstuffs. (Olive oil is the only vegetable oil that is not refined before being consumed.) At this stage they consist largely of saponifiable triglycerides of straight-chain aliphatic saturated and unsaturated “fatty acids” insoluble in water, with a very small proportion, 3 percent or less, of other substances (phospholipids, sterols, tocopherols, carotenoids, vitamins and coloring matter). In common parlance, oils are those products that are liquid at ambient temperature, while fats are solids. They may be of animal or vegetable origin. In this text “oil” includes “fat” as a generic term except when the context indicates otherwise.

138 citations

Book ChapterDOI
01 Jan 1971
TL;DR: To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state, the objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent.
Abstract: To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent. Egg yolks and whole eggs are spray-dried commercially, while egg whites may be either spray-dried (powder) or pandried (flaked).

106 citations

Book ChapterDOI
01 Jan 1971
TL;DR: According to Webster's 3rd New International Dictionary, nuts are hard-shelled, dry fruit or seed, having a more or less distinct rind or shell and an interior kernel.
Abstract: According to Webster’s 3rd New International Dictionary, nuts are hard-shelled, dry fruit or seed, having a more or less distinct rind or shell and an interior kernel. Popular nomenclature includes the peanut, which is in reality a legume whose pods grow underground. In general, they are characterized by a high oil content. An exception is the chestnut, which is a starchy fruit with less than 2 percent fat. Cashew nuts contain both fat and starch in appreciable quantities.

17 citations

Book ChapterDOI
01 Jan 1971
TL;DR: Proximate analysis is defined by H. Bennett in the Concise Chemical and Technical Dictionary as the determination of a group of closely related components together, e.g. total protein, fat.
Abstract: Proximate analysis is defined by H. Bennett in the Concise Chemical and Technical Dictionary as the “determination of a group of closely related components together, e. g. total protein, fat.” It conventionally includes determinations of the amount of water, protein, fat (ether extract), ash and fiber, with nitrogen-free extract (sometimes termed Nifext) being estimated by subtracting the sum of these five percentages from 100. In order to emphasize the group nature of the percentage of protein, fat and fiber, many chemists use the word “crude” before these three terms.

6 citations


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Journal ArticleDOI
TL;DR: Utilization of eggshell as a catalyst for biodiesel production not only provides a cost-effective and environmental friendly way of recycling this solid eggshell waste, significantly reducing its environmental effects, but also reduces the price of biodiesel to make biodiesel competitive with petroleum diesel.

527 citations

Journal ArticleDOI
TL;DR: The degree to which carbon dioxide is effective generally increases with concentration, but high levels raise the possibility of establishing conditions where pathogenic organisms such as Clostridium botulinum may survive, and it is thought that such risks can be minimized with proper sanitation and temperature control.

445 citations

Journal ArticleDOI
TL;DR: The drying and oxidative degradation of linseed oil have been investigated through exposition of samples in form of thin films to indoor laboratory conditions, or treated at a constant temperature of 80°C, or with irradiation at wavelengths >295 mm as discussed by the authors.

395 citations

Journal ArticleDOI
TL;DR: In this paper, the effectiveness of garlic extract in stabilizing sunflower oil during accelerated storage has been studied, and it was shown that garlic extract is a potent antioxidant for stabilizing Sunflower oil.

289 citations