Chemical Literature, Volume 4, Number 3, Fall 1952 Page: 8
The following text was automatically extracted from the image on this page using optical character recognition software:
erages and coffee and tea; vegetables, fruits, and nuts; and
fruit juices, jams, jellies, and preserves is noted. The food
literature of the allied fields of agrigulture; bacteriology;
biochemistry; enzymology; packaging; alcoholic beverages;
flavors, spices, condiments, and essential oils; and of sanitation
and sanitary chemicals, insecticides and rodenticides
is also noted. The more important books, journals, and trade
journals in each major category are considered. A comprehensive
bibliography is appended.
9:40- 29. A Review of Milling and Baking Literature.
MARGARET P. HILLIGAN, Librarian, General
Mills Research Department, Minneapolis 13, Minn.,
and MYRTLE J. KRAUSE, Librarian, Miller Publishing
Company, Minneapolis 2, Minn.
Flour milling and its kindred industry, baking, are the most
ancient of industries; yet it was the turn of the 19th century
before any real substantial changes in the actual process
were made. Much of the knowledge of the industry belongs
to the field of mechanical engineering, but many of the problems
involved have engaged the interest and the activity of
the chemist. Probably the first cereal chemist was an Italian,
Beccari, who in 1728, reported on what appear to be the first
investigations of wheat flour. He had discovered two distinct
substances - starch and gluten. Today there is increased
activity, not only to improve the actual milling and baking
processes, but to learn the effects of these processes on the
constituents of the products. There are now over three hundred
technical and trade associations; in the United States
alone there are over two hundred. A selected list is included
to show the many facets of the industry. Some of them provide
excellent sources of information. A representative list
of the books and journals specifically related to the literature
of milling and baking is given; and, since so large a
part of the literature is found in other sources, a secondary
list of periodicals frequently repeated in bibliographies is
also considered. Secondary sources, such as abstracting
devices, indexes, reviews, and bibliographies are evaluated
as a means of searching the literature.
10:05- 30. Dairy Industry Literature. F.L. SEYMOURJONES,
The Borden Company, New York, N. Y.
The scientific literature of the Diary Industry comprises
summaries of what is known, published as books, reviews
and bulletins, and of reports on research work, appearing in
journals, patents, bulletins, and congress reports. There are
excellent standard works covering analytical procedures but
there is room for an up-to-date book on the chemistry of milk
and dairy products. There are also good manuals covering
the technical aspects of most branches of the industry, except
possibly for some phases of cheesemaking. College textbooks
Research of interest to the dairy chemist appears in a
wide variety of journals. The leading dairy science abstract
journal obtains about two-thirds of its material from other
than dairy periodicals. Consequently the importance of a
comprehensive abstract service is obvious. Geographical
distribution is wide but some 45 per cent of abstracts are
from American publications and 26 per cent from the British
Commonwealth. The leading languages are English, German,
French, Swedish, Russian and Danish.
Published reports on research in the daity industry have
shown a marked increase. Prior to the war and immediately
thereafter abstracts of original work in dairy science averaged
1000-1500 annually. This figure has now increased
to around 3000.
10:30- 31. The Literature of Meats and Meat Packing.
BARBARA J. PAYNE and H. R. KRAYBILL,
American Meat Institute Foundation, The University
of Chicago, Chicago 37, Illinois.
The chemistry and technology of meats and meat packing,
like those of the other food industries, out across many and
varied sciences. The complexity of a field that involves
many disciplines necessarily introduces a complex literature.
There is a relatively meager literature that is devoted
entirely to meat, meat products and meat packing. This consists
essentially of a few basic texts, two or three trade
journals and publications of agricultural experiment stations
and various American and foreign research organizations and
government agencies. The bulk of the current literature ap.
pears in the literatures of food science and technology, nutrition,
fats and oil chemistry, industrial microbiology and the
like. Beyond this nucleus are the scores of diverse technical
journals and books that occasionally contain information
related to the field.
This discussion is primarily concerned with the texts and
periodical material that form the nucleus of the literature.
However, consideration is given to the resources of the broad.
er technical literature, and some techniques of their loca.
tion are indicated.
10:55- 32. The Technical Literature of the Edible Oil
Industry. RICHARD NICHOLSEN, Archer Daniels
Midland Company, Minneapolis, Minnesota.
There are frequent references to edible oil technology and
to nutritional and biological aspects of the subject in most
of the widely read technical journals, such as those of the
American Chemical Society, but the most important single
publication in this country is the Journal of the American
Oil Chemists Society. Probably the most important foreign
publications are Fette and Seifen in Germany, Oleagineaux
in France, and Olearia in Italy.
Chemical Abstracts, of course, is as important to chem.
ists in the edible oils industry as in other fields. The Journal
of the American Oil Chemists Society also includes an excellent
monthly abstracting service as well as an annual
review of the literature. One commercial abstracting service
is that of Interscience Publishers, and a very unusual bibliography
is that published on filing cards by the Quartermaster
Food and Container Institute for the Armed Forces.
Nutrition aspects are covered best by Nutrition Abstracts
and Reviews published in Scotland.
Still another important contribution to the technical literature
of the edible oil industry by. the American Oil Chemists
Society is their book of standard methods of analysis. Several
other organizations also list specifications and standard
New books are discussed.
11:20-33. Literature of Canning and Preserving. LORRAINE
CIBOCH, Librarian, Research and Technical
Department, American Can Company, Maywood,
The literature of the canning and preserving field is closely
woven into that of agriculture, food chemistry, biochemistry,
nutrition, organic chemistry and other basic sciences. While
literature and reference tools such as Chemical Abstracts
are indispensable to the literature of canning and preserving,
there are other valuable tools which are not so widely known.
Examples of these are the publications of the State Agricultural
Experiment Stations and agencies of the Federal govern'
ment such as the Department of Agriculture and the Food and
Drug Administration announced in the Federal Register.
Reference sources presenting data of particular interest to
the canning and preserving industry are cited and examples
are given of methods used in answering typical questions
brought to the library. The indexes and abstracting journals
of special interest are discussed.
2:00- 34. The Literature of Cacao and Chocolate. W
TRESPER CLARKE, Rockwood & Co., Brook'
lyn 5, N. Y.
From an historical beginning around 1500 A.D., cacao
literature has become extensive but widely scattered.
Much is not readily available. There are two general
classifications: agricultural and manufacturing, both cur
rently expanding. The former shows considerable world'
wide endeavor to extend and improve cacao production
and to control pests and diseases. The latter covers
food technology relating to chocolate and cocoa and
their further use in other foods. Trade journals, patent
literature, industrial bulletins are valuable sources o
Here’s what’s next.
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Periodical.
American Chemical Society. Division of Chemical Literature. Chemical Literature, Volume 4, Number 3, Fall 1952, periodical, Autumn 1952; Philadelphia, Pennsylvania. (digital.library.unt.edu/ark:/67531/metadc5769/m1/8/: accessed November 18, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .