The Effects of Nitrogen-peroxide on the Constituents of Flour in Relation to the Commercial Practice of bleaching Flour with that Reagent
Year: 1914
Type: article
Abstract: The process of subjecting flour to the whitening action of dilute nitrous fumes has grown so extensively during the past ten or twelve years, that it is estimated that more than half of the enormous amount of flour utilised for making bread and for other purposes is now bleached or tinted by this method. Yet none of this bleached or artificially whitened flour is sold to the public as such specifically, or marked by any distinctive label, to show that it has passed through a chemical process.
Source: Epidemiology and Infection
Authors: Benjamin Moore, John T. Wilson
Institution: University of Liverpool
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2101640687