Search results for: mineral-components-in-foods

Mineral Components in Foods

Author : Piotr Szefer
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Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of th

Notices of Judgment Under the Federal Food Drug and Cosmetic Act Drugs and Devices

Author : United States. Food and Drug Administration
File Size : 89.14 MB
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Chemical and Functional Properties of Food Components

Author : Zdzislaw E. Sikorski
File Size : 81.69 MB
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Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Hearings Reports and Prints of the Senate Select Committee on Nutrition and Human Needs

Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
File Size : 32.60 MB
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Tables of Food Composition Giving Proximate Mineral and Vitamin Componenets of Foods on a 100 Gram Basis

Author : National Research Council (U.S.). Committee on Food Composition
File Size : 85.10 MB
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Cumulated Index Medicus

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Handbook of Nutrition and Food

Author : Carolyn D. Berdanier
File Size : 69.4 MB
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Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original

Food Analysis

Author : Yeshajahu Pomeranz
File Size : 79.97 MB
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Section I: Searching the literature; Sampling; Preparation of samples; Reporting results and reliability of analyses. Section II: Methods and instrumentation: theory of spectroscopy; The visible and ultraviolet regions; Color of foods; Fluorescence and phosphorescence; Infrared spectroscopy; Flame photometry and atomic absortion; X rays; Potentiometry; Coulometry; Conductivity; Electrophoresis; Voltammetry (Polarography); Mass spectroscopy; Nuclear magnetic resonance; Radioactivity and counting techniques; Column chromatography; Paper and thin-layer chomatography; Gas-liquid chromatography; Extraction; Centrifugation; Densimetry; Refractometry; polarimetry; Rheology; Serology, immunochemistry and immunoelectrophoresis; Enzymatic methods; Analytical microbiology. Section III: Application and chemical composition: general remarks; determination of moisture; Ash and mineral components; Carbohydrates; Lipds; Nitrogenous compounds; Objetictive versus evaluation of foods.

Hearings

Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
File Size : 63.92 MB
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Dietary Fibre and Beyond

Author : Samir Samman
File Size : 58.35 MB
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Proximate Analysis and Mineral Composition of Traditional California Native American Foods

Author : Linda Ellen Gilliland
File Size : 85.97 MB
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Encyclopedia of Food Science and Technology

Author : Yiu H. Hui
File Size : 49.54 MB
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Canned food referenc

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Modern Hospital

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File Size : 25.46 MB
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Food Science and Technology

Author : Magnus Pyke
File Size : 38.80 MB
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Medical Times

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FAO INFOODS IZiNCG Global food composition database for phytate version 1 0 PhyFoodComp1 0

Author : Food and Agriculture Organization of the United Nations
File Size : 27.91 MB
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This User Guide refers to the FAO/INFOODS Global Food Composition Database for Phytate (PhyFoodComp), and contains the documentation of the data. It has been developed to help users make the best use of the database. The PhyFoodComp database is the first global repository of analytical data on phytate in its different forms and determined by different chemical methods, as well as of iron, zinc, calcium, water, and different phytate:mineral molar ratios. This database is important as phytate, mainly contained in pulses and cereals, is considered an anti-nutrient because it interferes with the absorption of minerals, especially of iron and zinc. The PhyFoodComp database will provide food composition compilers, nutritionists and researchers with access to good quality analytical phytate data and bibliography. Emphasis is put on demonstrating variations in phytate contents and their influencing factors. The aim of PhyFoodComp is to • demonstrate best ways to reduce phytate contents in foods and recipes; • motivate users to include phytate data into national or regional food composition tables or databases; • design better diets for mineral deficiencies; • develop well-targeted nutrition projects, programmes and interventions related to mineral deficiencies such as iron and zinc; and • reconsider re-evaluating the impact of phytate in diets on the bioavailability of iron and zinc when establishing their nutrient requirements.

Colorado Medicine

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Journal of Physical Education and Recreation

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File Size : 77.2 MB
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Food Finder

Author : Elizabeth S. Hands
File Size : 34.82 MB
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