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Macrostructure and Nomenclature of Plant and Animal Food Sources
Author(s) -
Hsu Debbie Liang,
Jacobson Marion
Publication year - 1974
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7400300103
Subject(s) - terminology , nomenclature , fish <actinopterygii> , product (mathematics) , biology , computer science , microbiology and biotechnology , botany , mathematics , taxonomy (biology) , linguistics , fishery , philosophy , geometry
The purpose of the study was to search for accurate and generally accepted terminology to describe changes observed in the macrostructure of certain plant and animal foods. The foods selected for investigation were apple, pineapple, cabbage, bean sprouts, potato, rice, egg, fish, chicken, and beef. A survey of the available published horticultural, botanical, and zoological sources revealed many discrepancies in structural identifications. Such lack of agreement derived in part from customary usage in applied sciences. Verification of terminology thus became the essential first step in this research. Preliminary diagrams of each food product were drawn. Morphological details and nomenclature were referred to experts for verification. This was supplemented by reference to published sources. After revision, macrostructural illustrations with nomenclature were prepared. When generally accepted technical names were associated with the major tissues of the raw foods, it was possible to use this terminology to describe changes observed in cooked or preserved products.