Abstract:
:Five prepared catering dishes were analysed to evaluate the proximate composition and the fatty acids, vitamin E, thiamine and riboflavin content. The correspondent values were calculated from actually available food composition tables (two from Italy, one from the UK and one from the USA). When using more than one database to calculate the composition of a complex recipe the average values were similar to the analytical ones despite the wide range reported for some variables. However, there was no significant difference in the statistical analyses between the analytical values and databases, or among the databases themselves. Therefore if the composition of a specific recipe is required, analyses would be advisable, but the available databases are quite adequate if the evaluation is for groups of people, even allowing for the seasonal variability of ingredients.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Contato R,Riso P,Ciappellano S,Oriani GA,Testolin Gdoi
10.1080/09637480020027228subject
Has Abstractpub_date
2001-01-01 00:00:00pages
71-7issue
1eissn
0963-7486issn
1465-3478journal_volume
52pub_type
杂志文章abstract::Diet is an important source of exogenous advanced glycation end products (AGEs). Dietary AGEs content depends on nutrient composition and on the way food is processed/cooked. The objective of our study was to compare AGEs intake of two different ethnic groups (Mexicans and non-Hispanic whites) with type 2 diabetes mel...
journal_title:International journal of food sciences and nutrition
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更新日期:2013-02-01 00:00:00
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pub_type: 杂志文章,随机对照试验
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abstract:OBJECTIVE:To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN:The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake f...
journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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更新日期:2002-07-01 00:00:00
abstract::The Inuit population is undergoing a rapid nutrition transition as a result of reduced consumption of traditional foods. This study aims to describe the differences in dietary adequacy between non-traditional and traditional eaters among Inuit populations in Nunavut, Canada. A cross-sectional survey was conducted usin...
journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
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journal_title:International journal of food sciences and nutrition
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doi:
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abstract::The guava pectin methylesterase (PME) specific activity and vitamin C were assayed in samples from different phases of guava fruit development. The PME enzyme from guava was extracted with borate-acetate buffer, 50 mol/l, pH 8.0, in the presence of NaCl 0.3 mol/l. The results showed PME optimum activity at pH 9 and 95...
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journal_title:International journal of food sciences and nutrition
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更新日期:1998-03-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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doi:10.3109/09637486.2011.615301
更新日期:2012-03-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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更新日期:1999-03-01 00:00:00
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journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
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更新日期:2015-07-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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更新日期:2013-05-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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pub_type: 杂志文章,随机对照试验
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