European Food Composition Tables in Translation PDF Download
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Author: Leonore Arab
Publisher: Springer Science & Business Media
ISBN: 3642829899
Category : Technology & Engineering
Languages : en
Pages : 155
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Book Description
The limited resources available for chemical analyses of components of interest in food has forced scientists to bor row data from published food composition works of other countries. Due to language barriers, this is often undertaken without due knowledge of the background and the instruc tions for use. This collection of introductions, translated in to English, of frequently cited, published food tables has been compiled with the assistance and cooperation of many collaborators throughout the world. We hope that the result will facilitate a more appropriate and extensive use of foreign food tables for scientific purposes. Lenore Arab Marion Wittler Gotthard Schettler Introduction The following is a compilation of the introductory material included in the most recent edition of 19 of the published food composition tables of 14 European countries. In most cases these translations were graciously provided by the pro ducers of the tables or native-speaking people working closely with the information concerned. Recognition of the authors is given on each of the title pages. The title page also includes full publication details of the various tables and summary information on the number of foods contained in the latest edition as well as the number of food components within the tables. It should be noted that a complete list of components is not always given for each food, either because the component is not present, or data is not avail able.
Author: Leonore Arab
Publisher: Springer Science & Business Media
ISBN: 3642829899
Category : Technology & Engineering
Languages : en
Pages : 155
Get Book Here
Book Description
The limited resources available for chemical analyses of components of interest in food has forced scientists to bor row data from published food composition works of other countries. Due to language barriers, this is often undertaken without due knowledge of the background and the instruc tions for use. This collection of introductions, translated in to English, of frequently cited, published food tables has been compiled with the assistance and cooperation of many collaborators throughout the world. We hope that the result will facilitate a more appropriate and extensive use of foreign food tables for scientific purposes. Lenore Arab Marion Wittler Gotthard Schettler Introduction The following is a compilation of the introductory material included in the most recent edition of 19 of the published food composition tables of 14 European countries. In most cases these translations were graciously provided by the pro ducers of the tables or native-speaking people working closely with the information concerned. Recognition of the authors is given on each of the title pages. The title page also includes full publication details of the various tables and summary information on the number of foods contained in the latest edition as well as the number of food components within the tables. It should be noted that a complete list of components is not always given for each food, either because the component is not present, or data is not avail able.
Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251304459
Category : Medical
Languages : en
Pages : 256
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Book Description
Food composition data provides food and nutrition sector, both private and public with the important guidelines in food labelling, assessment of nutrient intake to determine nutrition adequacy, diet formulation as well as in research and breeding. The information generated is also used to establish food-based dietary guidelines for dietary diversification and food fortification. They also help program managers in determining the relationships between disease outcome and nutrient intakes. The resultant information provides the evidence base for nutrition and health & agricultural policies in establishing how to meet the nutrient requirements in the population through diet. The Kenya Food Composition Tables [FCT] (2018) was developed following international guidelines from INFOODS considering all the required quality checks. It has three main sections: the first part of the book contains an introduction and user notes; the second section presents the actual food composition tables; the third section features photographies and descriptions of foods, to facilitate food identification. This publication will guide both county and national authorities in setting priorities in the implementation of food-based approaches to reduce the burden of malnutrition in the population and support nutrition-sensitive agricultural production.
Author: María de Cortes Sánchez-Mata
Publisher: Springer
ISBN: 1493933299
Category : Science
Languages : en
Pages : 477
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Book Description
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.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318751
Category : Technology & Engineering
Languages : en
Pages : 42
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Book Description
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Author: Annabel Laura Merrill
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 126
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Book Description
Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 296
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Book Description
Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76
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Book Description
Author: Leonard W. Aurand
Publisher: Springer Science & Business Media
ISBN: 9401573980
Category : Science
Languages : en
Pages : 699
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Book Description
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Author: Cecily A. Dignan
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 176
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Book Description
Contains information for 22 nutrients in more than 800 commonly-consumed foods, including root crops, coconuts, green leaves, fruit, fish and seafood. Of interest to dietitians, nutritionists, health educators, agriculturalists, home economists, researchers, doctors, nurses, and those in the food industry. Will also assist families in their everyday food selection and meal planning. Contains some recipes.
