Journal of Food Composition and Analysis

Journal: Journal of Food Composition and Analysis

Abbreviation

J. food compos. anal.

Publisher

Elsevier

ISSN

0889-1575
1096-0481

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Publications 1 - 10 of 10

Zinc and phytic acid in major foods consumed by a rural and a suburban population in central Iran
Roohani, Nazanin; Hurrell, Richard; Wegmueller, Rita; et al. (2012)
Journal of Food Composition and Analysis
Food composition data
Bell, Simone; Colombani, Paolo C.; Pakkala, Heikki; et al. (2011)
Journal of Food Composition and Analysis
On the origins of food composition tables
Colombani, Paolo C. (2011)
Journal of Food Composition and Analysis
Identification of apples rich in health promoting flavan 3 ols and phenolic acids by measuring the polyphenol profile
Ceymann, Maria; Arrigoni, Eva; Schärer, Hans; et al. (2012)
Journal of Food Composition and Analysis
Trans fatty acid content of selected Swiss foods
Richter, Eva K.; Shawish, Karem A.; Scheeder, Martin R.L.; et al. (2009)
Journal of Food Composition and Analysis
Elemental and isotopic characterization of cane and beet sugars
Rodushkin, I.; Baxter, D.C.; Engström, E.; et al. (2011)
Journal of Food Composition and Analysis
Raw milk composition of Malian Zebu cows (Bos indicus) raised under traditional system
Bonfoh, Bassirou; Zinsstag, Jakob; Farah, Zakaria; et al. (2005)
Journal of Food Composition and Analysis
Harmonisation of recipe calculation procedures in European food composition databases
Reinivuo, Heli; Bell, Simone; Ovaskainen, Marja-Leena (2009)
Journal of Food Composition and Analysis
Within EuroFIR, the European Food Information Resource (EuroFIR) project, the European Network of Excellence on Food Composition Databank systems, a standard recipe calculation procedure has been developed for use with European food composition databases. This project reviewed the most commonly used recipe calculation procedures together with the examples of recipe calculation procedures used by European databases. The review showed that the most commonly used method was a procedure that applies a yield factor for weight at the recipe level and retention factors for nutrient values at the ingredient level. This commonly used procedure was selected as the recommended EuroFIR recipe calculation procedure. The benefits of harmonised recipe calculation procedures include improved quality, availability and compatibility of food composition data through the documentation of the recipe ingredients, the recipe calculation procedures, yield factors and retention factors.
Carotenoid database of commonly eaten Swiss vegetables and their estimated contribution to carotenoid intake
Reif, Constance; Arrigoni, Eva; Schärer, Hans; et al. (2013)
Journal of Food Composition and Analysis
Comment on “Microplastic contaminations in a set of beverages sold in France” by Chaïb et al.
Muncke, Jane; Backhaus, Thomas; Brander, Susanne; et al. (2025)
Journal of Food Composition and Analysis

Publications 1 - 10 of 10

Journal: Journal of Food Composition and Analysis

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