Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching.

Abstract:

:Food composition data play a key role in many sectors and the availability of quality data is critically important. Since 1984, the International Network of Food Data Systems (INFOODS) has been working towards improving food composition data quality and availability, including the development and updating of standards, guidelines and tools for food composition. FAO/INFOODS has recently published three comprehensive guidelines to improve and harmonise the compilation of data: (1) Guidelines for Food Matching, (2) Guidelines for Checking Food Composition Data prior to Publication of a User Table/Database, and (3) Guidelines for Converting Units, Denominators and Expressions. This article describes their content and development processes. Their adoption, along with additional ones planned for the future by FAO/INFOODS, should further improve the quality of published food composition data, which in turn can lead to more accurate nutrient intake estimates and more precise food labels, as well as better-targeted programs and policies.

journal_name

Food Chem

journal_title

Food chemistry

authors

Charrondiere UR,Rittenschober D,Nowak V,Stadlmayr B,Wijesinha-Bettoni R,Haytowitz D

doi

10.1016/j.foodchem.2014.11.055

subject

Has Abstract

pub_date

2016-02-15 00:00:00

pages

75-81

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(14)01784-1

journal_volume

193

pub_type

杂志文章
  • Production of low potassium kale with increased glucosinolate content from vertical farming as a novel dietary option for renal dysfunction patients.

    abstract::The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128092

    authors: Son YJ,Park JE,Kim J,Yoo G,Lee TS,Nho CW

    更新日期:2021-03-01 00:00:00

  • Proteomic analysis of honey. Identification of unique peptide markers for authentication of NZ mānuka (Leptospermum scoparium) honey.

    abstract::Proteomics is an emerging tool in food authentication that has not been optimised for honey analysis. In this study, we present a qualitative proteomic analysis of New Zealand mānuka (Leptospermum scoparium) honey. A total of fifty bee-derived proteins were identified in the honey, the most predominant being major roy...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128442

    authors: Bong J,Middleditch M,Loomes KM,Stephens JM

    更新日期:2020-11-02 00:00:00

  • Antioxidant studies by hydrodynamic voltammetry and DFT, quantitative analyses by HPLC-DAD of clovamide, a natural phenolic compound found in Theobroma Cacao L. beans.

    abstract::Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128260

    authors: Ye N,Belli S,Caruso F,Roy G,Rossi M

    更新日期:2021-03-30 00:00:00

  • Preparation of highly crystalline nitrogen-doped carbon dots and their application in sequential fluorescent detection of Fe3+ and ascorbic acid.

    abstract::Carbon dots (CDs) have been a new class of fascinating carbon-based fluorescent nanomaterials. In the present work, new N-doped CDs with highly crystalline graphite structures are prepared from renewable precursors, chitosan and tartaric acid, and are well characterized. The prepared CDs are applied as a biocompatible...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126935

    authors: Lv X,Man H,Dong L,Huang J,Wang X

    更新日期:2020-10-01 00:00:00

  • Facile preparation of hydroxyl bearing covalent organic frameworks for analysis of phenoxy carboxylic acid pesticide residue in plant-derived food.

    abstract::The development of sensitive method for analysis ofpesticide residue is of great significance to ensure food safety and promote globalization of food trade. An original method was proposed for analysis of phenoxy carboxylic acids (PCAs) pesticide in plant-derived food. To concentrate trace PCAs, the TAPT-DHTA-COF was ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128749

    authors: Xu G,Hou L,Li B,Wang X,Liu L,Li N,Wang ML,Zhao RS

    更新日期:2020-12-01 00:00:00

  • Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy.

    abstract::In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the dis...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.043

    authors: Timilsena YP,Vongsvivut J,Tobin MJ,Adhikari R,Barrow C,Adhikari B

    更新日期:2019-03-01 00:00:00

  • The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.

    abstract::Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.12.095

    authors: Westerik N,Scholten E,Corredig M

    更新日期:2015-06-15 00:00:00

  • Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination: Physiological-biochemical change of germinated soybean induced by UV-B.

    abstract::In this study, the effects of UV-B radiation on the isoflavones accumulation, physiological and nutritional quality, water status, and characteristics of proteins in germinated soybeans were investigated. The results showed that isoflavones content in soybeans increased with appropriate intensity and time of UV-B radi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.01.051

    authors: Ma M,Wang P,Yang R,Gu Z

    更新日期:2018-06-01 00:00:00

  • Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.

    abstract::The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-olfactometry (GC-O) and Gas Chromatography-Mass Spectrometer (GC-MS). According to addition/omission analysis, seven volatile compounds amon...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.102

    authors: Niu Y,Wang P,Xiao Z,Zhu J,Sun X,Wang R

    更新日期:2019-03-01 00:00:00

  • Citrus extract or natamycin treatments on "Tzatziki" - a traditional Greek salad.

    abstract::The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populati...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.087

    authors: Tsiraki MI,Savvaidis IN

    更新日期:2014-01-01 00:00:00

  • Clarification of pomegranate juice with chitosan: changes on quality characteristics during storage.

    abstract::In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomeg...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.02.053

    authors: Tastan O,Baysal T

    更新日期:2015-08-01 00:00:00

  • High throughput quantitative volatile profiling of melons with silicone rod extraction - thermal desorption - GC-MS for plant breeding line selection.

    abstract::Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers' flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.101

    authors: Kende A,Lim PP,Lai F,Jessop M,Swindale L,Oliver M,Hurr B,Rickett D,Baxter C

    更新日期:2019-01-01 00:00:00

  • Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties.

    abstract::Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceratio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.218

    authors: Río Segade S,Paissoni MA,Giacosa S,Bautista-Ortín AB,Gómez-Plaza E,Gerbi V,Rolle L

    更新日期:2019-01-15 00:00:00

  • The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L.) affected by genotype and geographical differences.

    abstract::Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which ha...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.027

    authors: Mostafavi S,Asadi-Gharneh HA,Miransari M

    更新日期:2019-03-15 00:00:00

  • Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase.

    abstract::Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.074

    authors: Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

    更新日期:2013-06-01 00:00:00

  • Anthocyanin and antioxidant activity of snacks with coloured potato.

    abstract::Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.09.033

    authors: Nemś A,Pęksa A,Kucharska AZ,Sokół-Łętowska A,Kita A,Drożdż W,Hamouz K

    更新日期:2015-04-01 00:00:00

  • Homoarginine, β-ODAP, and asparagine contents of grass pea landraces cultivated in Turkey.

    abstract::The seeds of grass pea (Lathyrus sativus L.), a drought tolerant crop, were analysed for quantitative determination of the free amino acids β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), homoarginine and asparagine by a simple and fast capillary electrophoretic method. In boric acid (80mM, pH 8.0) running buffer sys...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.051

    authors: Onar AN,Erdoğan BY,Ayan I,Acar Z

    更新日期:2014-01-15 00:00:00

  • The reduction of toxic metals of various rice types by different preparation and cooking processes - Human health risk assessment in Tehran households, Iran.

    abstract::In this study, the effect of washing, soaking (1, 5 and 12 h), and cooking rice methods including Rinsed (boiling in excess water) and Kateh (conventional) cooking on the reduction of the arsenic (As), lead (Pb), and cadmium (Cd) were evaluated. The results showed that the rinsed cooking has higher efficiency for remo...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.12.060

    authors: Sharafi K,Yunesian M,Nodehi RN,Hossein Mahvi A,Pirsaheb M,Nazmara S

    更新日期:2019-05-15 00:00:00

  • Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets.

    abstract::The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our result...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.04.140

    authors: Cai C,Miao H,Qian H,Yao L,Wang B,Wang Q

    更新日期:2016-11-01 00:00:00

  • Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives.

    abstract::Lipophilized EGCG derivatives were synthesized by esterification of EGCG with aliphatic fatty acids and demonstrated to possess many advantages, such as higher lipophilicity and apparent health benefits over the parent EGCG. This study used a total of seven lipophilized EGCG derivatives with fatty acids of different c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.06.033

    authors: Wang M,Zhang X,Zhong YJ,Perera N,Shahidi F

    更新日期:2016-01-01 00:00:00

  • Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis.

    abstract::Chemical characterization and authentication of beeswax of Apis mellifera was performed by high temperature capillary gas chromatography coupled to electron impact mass spectrometry or to flame ionisation detection and chemometric analysis. Many major components (>50) of beeswax, odd and even hydrocarbons, oleofin, pa...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.09.003

    authors: Maia M,Nunes FM

    更新日期:2013-01-15 00:00:00

  • Study on flavonoid migration from active low-density polyethylene film into aqueous food simulants.

    abstract::The migration of flavonoids from low-density polyethylene (LDPE) film (0.4%, w/w) to aqueous food simulants over 16 weeks at 0, 15, and 30 °C was investigated. The migration amount of total flavonoids was calculated based on the rutin contents determined by high-performance liquid chromatography (HPLC). Diffusion and ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.018

    authors: Zhang S,Zhao H

    更新日期:2014-08-15 00:00:00

  • Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates.

    abstract::The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than thos...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.004

    authors: He W,Yang R,Zhao W

    更新日期:2019-03-30 00:00:00

  • Structural, physicochemical and biological properties of spray-dried wine powders.

    abstract::Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.01.115

    authors: Wilkowska A,Czyżowska A,Ambroziak W,Adamiec J

    更新日期:2017-08-01 00:00:00

  • An artificial class modelling approach to identify the most largely diffused cultivars of sweet cherry (Prunus avium L.) in Italy.

    abstract::The nutritional and commercial value of the sweet cherry provides it a great economic importance in Italy. The aim of this study was to characterize 35 sweet cherry cultivars and one of sour cherry, by analyzing values of different pomological and nutraceutical traits, identifying cultivars with antioxidant activity a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127515

    authors: Ceccarelli D,Antonucci F,Costa C,Talento C,Ciccoritti R

    更新日期:2020-12-15 00:00:00

  • Citrus phenylpropanoids and defence against pathogens. Part I: metabolic profiling in elicited fruits.

    abstract::Penicillium spp. are among the major postharvest pathogens of citrus fruit. Induction of natural resistance in fruits constitutes one of the alternatives to chemical fungicides. Here, we investigated the involvement of the phenylpropanoid pathway in the induction of resistance in Navelate oranges by examining changes ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.114

    authors: Ballester AR,Lafuente MT,de Vos RC,Bovy AG,González-Candelas L

    更新日期:2013-01-01 00:00:00

  • A simplified procedure for the determination of organochlorine pesticides and polychlorobiphenyls in edible vegetable oils.

    abstract::A one-step extraction-purification multiresidue method for the determination of 14 organochlorine pesticides (OCPs) and 7 polychlorinated biphenyls (PCBs) in edible vegetable oils based on matrix solid-phase dispersion (MSPD) has been developed. The experimental parameters affecting the recoveries and the efficiency o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.047

    authors: Li J,Liu D,Wu T,Zhao W,Zhou Z,Wang P

    更新日期:2014-05-15 00:00:00

  • Thiol-functionalized magnetic carbon nanotubes for magnetic micro-solid phase extraction of sulfonamide antibiotics from milks and commercial chicken meat products.

    abstract::Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesize...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.044

    authors: Nasir ANM,Yahaya N,Zain NNM,Lim V,Kamaruzaman S,Saad B,Nishiyama N,Yoshida N,Hirota Y

    更新日期:2019-03-15 00:00:00

  • Production of hydrogen peroxide in formulated beverages is associated with the presence of ascorbic acid combined with selected redox-active functional ingredients.

    abstract::Hydrogen peroxide (H2O2) is a reactive oxygen species (ROS) that mediates essential signaling in vivo but may cause irreversible tissue damage under dysregulated or acute exposure conditions. Beverages containing redox-active compounds might produce H2O2 during shelf storage and potentially be consumed. Concentrations...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127947

    authors: Bopitiya D,Christensen D,Martin M,Zhang J,Bennett LE

    更新日期:2021-02-15 00:00:00

  • Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix.

    abstract::The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato products and are formed alongside acrylamide in the Maillard reaction. However, the Maillard reaction can be directed in favour of aroma fo...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128024

    authors: Kocadağlı T,Methven L,Kant A,Parker JK

    更新日期:2021-03-01 00:00:00