EuroFIR Guideline on calculation of nutrient content of foods for food business operators.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.103
Abstract: This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food business operators and presents data on compliance between calculated values and analytically determined values. In the EU, calculation methods… read more here.
Keywords: nutrient content; food; calculation; content foods ... See more keywords
Availability and quality of published data on the purine content of foods, alcoholic beverages, and dietary supplements
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DOI: 10.1016/j.jfca.2019.103281
Abstract: Abstract Gout, the most common type of inflammatory arthritis and associated with elevated uric acid levels, is a global burden. “Western” dietary habits and lifestyle, and the resulting obesity epidemic, are often blamed for the… read more here.
Keywords: quality; purine; content foods; beverages dietary ... See more keywords
Fluoride Content in Foods and Beverages From Mexico City Markets and Supermarkets
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DOI: 10.1177/0379572119858486
Abstract: Background: Sources of fluoride exposure for Mexicans include foods, beverages, fluoridated salt, and naturally fluoridated water. There are no available data describing fluoride content of foods and beverages consumed in Mexico. Objective: To measure the… read more here.
Keywords: fluoride content; foods beverages; content; content foods ... See more keywords