Food Composition Tables for the Near East PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Composition Tables for the Near East PDF full book. Access full book title Food Composition Tables for the Near East by Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division. Download full books in PDF and EPUB format.
Author: Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division
Publisher: Food & Agriculture Org.
ISBN: 9789251012772
Category : Social Science
Languages : en
Pages : 280
Get Book Here
Book Description
Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Author: Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division
Publisher: Food & Agriculture Org.
ISBN: 9789251012772
Category : Social Science
Languages : en
Pages : 280
Get Book Here
Book Description
Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Author: Peter L. Pellett
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 132
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 48
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Feeds
Languages : en
Pages : 356
Get Book Here
Book Description
Includes standard agricultural products and starchy roots, tubers, edible plants, animals and insects. Appendices include indexes to scientific names.
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: United Nations
Publisher:
ISBN:
Category :
Languages : en
Pages : 265
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 356
Get Book Here
Book Description
Author: Charlotte Chatfield
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 70
Get Book Here
Book Description
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.
