The Analysis Of Nutrients In Foods

Author : D. R. Osborne,P. Voogt
Publisher : Unknown
Page : 251 pages
File Size : 41,6 Mb
Release : 1978-01-01
Category : Health & Fitness
ISBN : 0125291507

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The Analysis of Nutrients in Foods by D. R. Osborne,P. Voogt Pdf

The chemistry, biological role and analysis of nutrients in food; Chemistry and biological role of macronutrients; Chemistry and biological role of micronutrients; Analysis of nutrients in food; Recommended intake of nutrients and interpretation of nutritional data; Food composition tables; Reference works for further reading; Methods for the analysis of nutrients in food; General sample preparation; Moisture and total solids; Proteins and nitrogenous compounds; Carbohydrates; Lipids; Ash, elements and inorganic constituents; Fat-soluble vitamins; Water-soluble vitamins; Calculation of calorific value.

Author : George Pounis
Publisher : Academic Press
Page : 408 pages
File Size : 42,7 Mb
Release : 2018-10-19
Category : Health & Fitness
ISBN : 9780128145579

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Analysis in Nutrition Research by George Pounis Pdf

Analysis in Nutrition Research: Principles of Statistical Methodology and Interpretation of the Results describes, in a comprehensive manner, the methodologies of quantitative analysis of data originating specifically from nutrition studies. The book summarizes various study designs in nutrition research, research hypotheses, the proper management of dietary data, and analytical methodologies, with a specific focus on how to interpret the results of any given study. In addition, it provides a comprehensive overview of the methodologies used in study design and the management and analysis of collected data, paying particular attention to all of the available, modern methodologies and techniques. Users will find an overview of the recent challenges and debates in the field of nutrition research that will define major research hypotheses for research in the next ten years. Nutrition scientists, researchers and undergraduate and postgraduate students will benefit from this thorough publication on the topic. Provides a comprehensive presentation of the various study designs applied in nutrition research Contains a parallel description of statistical methodologies used for each study design Presents data management methodologies used specifically in nutrition research Describes methodologies using both a theoretical and applied approach Illustrates modern techniques in dietary pattern analysis Summarizes current topics in the field of nutrition research that will define major research hypotheses for research in the next ten years

Author : Semih Otles
Publisher : CRC Press
Page : 451 pages
File Size : 52,8 Mb
Release : 2005-04-26
Category : Technology & Engineering
ISBN : 9780203503751

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Methods of Analysis of Food Components and Additives by Semih Otles Pdf

With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.

Author : Institute of Medicine,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 192 pages
File Size : 49,8 Mb
Release : 2010-11-29
Category : Medical
ISBN : 9780309158831

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Providing Healthy and Safe Foods As We Age by Institute of Medicine,Food and Nutrition Board,Food Forum Pdf

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Author : W. Jeffrey Hurst
Publisher : CRC Press
Page : 548 pages
File Size : 43,6 Mb
Release : 2008-03-17
Category : Technology & Engineering
ISBN : 9781420007152

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Methods of Analysis for Functional Foods and Nutraceuticals by W. Jeffrey Hurst Pdf

In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low levels, and sometimes as part of a matr

Author : George F.M. Ball
Publisher : CRC Press
Page : 820 pages
File Size : 52,5 Mb
Release : 2005-11-01
Category : Medical
ISBN : 9781420026979

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Vitamins In Foods by George F.M. Ball Pdf

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

Author : Carolyn D. Berdanier,Johanna T. Dwyer,David Heber
Publisher : CRC Press
Page : 1136 pages
File Size : 55,5 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781466505728

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Handbook of Nutrition and Food by Carolyn D. Berdanier,Johanna T. Dwyer,David Heber Pdf

The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi

Author : Institute of Medicine,Food and Nutrition Board,Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols (Phase II)
Publisher : National Academies Press
Page : 180 pages
File Size : 48,7 Mb
Release : 2012-01-30
Category : Medical
ISBN : 9780309218238

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Front-of-Package Nutrition Rating Systems and Symbols by Institute of Medicine,Food and Nutrition Board,Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols (Phase II) Pdf

During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Author : Heather Greenfield,D. A. T. Southgate
Publisher : Food & Agriculture Org.
Page : 308 pages
File Size : 43,9 Mb
Release : 2003
Category : Technology & Engineering
ISBN : 9251049491

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Food Composition Data by Heather Greenfield,D. A. T. Southgate Pdf

Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.

Author : Leo M. L. Nollet
Publisher : CRC Press
Page : 912 pages
File Size : 47,7 Mb
Release : 2004
Category : Technology & Engineering
ISBN : 0824750365

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Handbook of Food Analysis: Physical characterization and nutrient analysis by Leo M. L. Nollet Pdf

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Author : Leonard W. Aurand,A. Edwin Woods,Marion R. Wells
Publisher : Springer
Page : 712 pages
File Size : 55,9 Mb
Release : 1987-06-30
Category : Juvenile Nonfiction
ISBN : CORNELL:31924018729065

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Food Composition and Analysis by Leonard W. Aurand,A. Edwin Woods,Marion R. Wells Pdf

Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition, compsition-related processing effects, spoilage, preservation, and additives. Legal requirements and standard analytical methods also are covered. The 14 text chapters address: food law and regulations; sampling coupled with proximate and instrumental analysis methods; the physico-chemical properties, nutritional value, and analysis of various nutrients (carbohydrates, lipids, proteins, enzymes, vitamins), additives (flavorings, colorants), and foods (wheat, milk, meat, poultry, and fish and their products); and the types of food spoilage, their prevention, food contaminants, and analytical methods for their characterization. Numerous data tabulations and illustrations are given throughout the text, and a list of selected references is appended to each chapter.

Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publisher : National Academies Press
Page : 765 pages
File Size : 50,8 Mb
Release : 1989-01-01
Category : Medical
ISBN : 9780309039949

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Diet and Health by National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health Pdf

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Author : Catharine Powers,Cheryl Dolven
Publisher : Unknown
Page : 240 pages
File Size : 49,8 Mb
Release : 2015-07-15
Category : Electronic
ISBN : 0981676987

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Recipe Nutrient Analysis by Catharine Powers,Cheryl Dolven Pdf

Recipe Nutrient Analysis: Best practices for calculated and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven have worked with a team of registered dietitians and food professionals with years of experience analyzing recipes, to bring you practical advice and a collection of resources you won't find anywhere else. This resource is a must have for anyone who calculates the nutrients in recipes - especially cookbooks authors, newspaper and magazine food editors and professionals analyzing recipes for restaurants or other food service venues.

Author : Herbert Irving Abelson
Publisher : Unknown
Page : 486 pages
File Size : 52,9 Mb
Release : 1974
Category : Nutrition surveys
ISBN : MINN:319510000924590

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Food and Nutrition, Knowledge, Beliefs: Main findings. Detailed tabulations by Herbert Irving Abelson Pdf

Author : Susan E. Gebhardt,Ruth H. Matthews
Publisher : DIANE Publishing
Page : 74 pages
File Size : 51,8 Mb
Release : 1997-11
Category : Electronic
ISBN : 9780788144592

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Nutritive Value of Foods by Susan E. Gebhardt,Ruth H. Matthews Pdf