Canning and Preserving

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

Appreciable amounts of vitamin C are loss when fruits and vegetables are cooked. When using heat to process foods such as in canning and preserving, vitamin C is lost. 

In limiting this paper to the discussion of the literature of canning and preserving, the most obvious sources, the commonly used handbooks, encyclopedias, etc., which are found in most technical libraries have been omitted. It has been necessary to limit even those references which, while not strictly a part of canning, are indispensable to the literature of the field. There are many references on foods, composition of foods, agricultural chemistry, and analytical methods which are used constantly A list of some of the more commonly used tools is presented in the bibliography of this paper. 

DuokwaJi, E. W, 1906. Canning and preserving of food products with bac-teridogical technique. Vd. 1 illus., pi, Pittsburgh, Pa. 

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