Compiling Data for Food Composition Data Bases
Compiling Data for Food Composition Data Bases

Author: William M. Rand

Publisher:

Published: 1991

Total Pages: 84

ISBN-13:

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A guideline on methods for analyzing foods, the organization and content of food composition tables and data bases, and procedures for the accurate international interchange of data. Focuses specifically on the issues involved in gathering, and estimating where necessary, the data for such tables and data bases. Its goal is to make future food composition data bases more consistent, more compatible, and more useful to a wider audience. Directed toward both the developers and the users of the data bases.

Food Composition Data
Food Composition Data

Author: Heather Greenfield

Publisher: Food & Agriculture Org.

Published: 2003

Total Pages: 308

ISBN-13: 9789251049495

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Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.

Extractable and Non-Extractable Antioxidants
Extractable and Non-Extractable Antioxidants

Author: Alessandra Durazzo

Publisher: MDPI

Published: 2019-09-20

Total Pages: 234

ISBN-13: 3039214373

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The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.

Food Composition Table
Food Composition Table

Author:

Publisher: Pearson

Published: 2010

Total Pages: 0

ISBN-13: 9780321667939

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In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.

Assessing Changing Food Consumption Patterns
Assessing Changing Food Consumption Patterns

Author: National Research Council

Publisher: National Academies Press

Published: 1981-02-01

Total Pages: 295

ISBN-13: 0309031354

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The Food and Nutrition Board of the National Academy of Sciences under contract from the Food and Drug Administration (FDA) was charged to study the sources of data on food consumption and to suggest a system for integrating these data with data on nutrition and health status.

Mediterranean Wild Edible Plants
Mediterranean Wild Edible Plants

Author: María de Cortes Sánchez-Mata

Publisher: Springer

Published: 2016-04-12

Total Pages: 477

ISBN-13: 1493933299

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This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects. One of the novelties of the book would be the publication of complete food composition tables of more than 40 species, which are not usually included in nutrient databases of foods. Many of the data included comes from the chemical analysis of representative samples of these species and other are compiled from the scientific literature. Since this topic had not been fully studied, this book provides an interesting tool to be used with the purpose of the revalorization of wild food species, preservation of their traditional uses, and also as alternatives to improve the diversity of modern Mediterranean diets.​