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Food Composition Database
Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs). In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940)McCance RA & Widdowson EM (1940) The Chemical Composition of Foods, Medical Research Council Special Report Series No. 235. His Majesty’s Stationery Office: London. and in the first edition the authors stated that: ‘A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’. This demonstrates the main reason for establishing FCD at that time. To this day, food composition studies remain central to nutrition research into the role of food compon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Sampling
Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present. A food sample is carried out by subjecting the product to physical analysis. Analysis may be undertaken by or on behalf of a manufacturer regarding their own product, or for official food law enforcement or control purposes, or for research or public information. To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling. In most cases with food to be analysed there are two levels of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Food Code (IFC)
{{unreferenced, date=October 2016 The International Food Code (IFC) is a code which uniquely identifies foods from national food composition databases (FCDBs) around the world. It has also become popular among suppliers and manufacturers to uniquely identify their food products (see "Use on barcodes and numeric systems" below). Structure of an IFC The IFC begins with a database identifier: An ISO 3166-1 alpha-2 code which identifies the source country, followed by a two digit code which represents the year of publication of the source database. A dot is usually used to separate the database identifier from the food code used by the publisher. The publisher's code can be up to 8 characters long, so the maximum length for an IFC is 12 characters, excluding the optional dot. Examples GB15.14-318 The code above shows "''Bananas, flesh only''" from UK published "''COFIDS Includes McCance & Widdowson 7th ed. 2015''" IE09.5068 The code above shows "''Porridge, made with low fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrition Analysis
Nutrition analysis refers to the process of determining the nutritional content of foods and food products. The process can be performed through a variety of certified methods. Methods Laboratory analysis Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: * moisture (water) by loss of mass at 102 °C * protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods * total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR * crude ash (total inorganic matter) by combustion at 550 °C * estimated dietary fibre by various AOAC methods such as 985.29 * sodium (and thereby salt) either by flame photometry, AA or ICP-OES; * total sugars, normally by a liquid chromatography technique, such as IC-HPAED or HPLC-RI; * fatty acids by GC-FID. Carbohydrates and energy values are normally calculated from these analytical values. Software Software is available as an alternati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Agriculture Organization
The Food and Agriculture Organization of the United Nations; . (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger and improve nutrition and food security. Its Latin motto, , translates to "let there be bread". It was founded on 16 October 1945. The FAO comprises 195 members, including 194 countries and the European Union. Its headquarters is in Rome, Italy, and it maintains regional and field offices worldwide, operating in over 130 countries. It helps governments and development agencies coordinate their activities to improve and develop agriculture, forestry, fisheries, and land and water resources. It also conducts research, provides technical assistance to projects, operates educational and training programs, and collects agricultural output, production, and development data. The FAO is governed by a biennial conference representing each member country and the European Union, which elects a 49-member executive cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morveau
Louis-Bernard Guyton, Baron de Morveau (also Louis-Bernard Guyton-Morveau after the French Revolution; 4 January 1737 – 2 January 1816) was a French chemist, politician, and aeronaut. He is credited with producing the first systematic method of chemical nomenclature. Early career Guyton de Morveau was born in Dijon, where he served as a lawyer, then '' avocat général'', of the Dijon ''parlement''. In 1773, already interested in chemistry, he proposed use of "muriatic acid gas" for fumigation of buildings and as a result is sometimes given credit for having suggested chlorine in this use. However, chlorine was not well characterized at that time, and hydrogen chloride (made by reacting sodium chloride and sulfuric acid) was actually the active gaseous fumigation agent. He was criticized by Jean Pierre Chardenon who told him that he should rest in his literary achievements and stay way from chemistry. This challenge led to his resigning his post in 1782 to dedicate himself t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenol-Explorer
Phenol-Explorer is a comprehensive database on natural phenols and polyphenols including food composition, food processing, and polyphenol metabolites in human and experimental animals. See also * Food composition data Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food c ... References External links Phenol-Explorer Polyphenols Natural phenols Food databases Biological databases {{Biodatabase-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoflavone
Isoflavones are a type of naturally-occurring isoflavonoids, many of which act as phytoestrogens in mammals. Isoflavones occur in many plant species, but are especially high in soybeans. Although isoflavones and closely-related phytoestrogens are sold as dietary supplements, there is little scientific evidence for either the safety of long-term supplementation or of health benefits from these compounds. Some studies indicate that isoflavone supplementation may help lower the risk of hormone-related cancers. Organic chemistry and biosynthesis Isoflavone is an isomer of flavone, which is chromone substituted with a phenyl group in the 2-position. In isoflavone, the phenyl group is in the 3-position. Substituted isoflavone derivatives are related to the parent by the replacement of two or three hydrogen atoms with hydroxyl groups. Isoflavone differs from flavone (2-phenyl-4''H''-1-benzopyr-4-one) in location of the phenyl group. Isoflavones are produced via a branch of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bioactive Compound
A bioactive compound is a compound that has an effect on a living organism, tissue or cell, usually demonstrated by basic research in vitro or in vivo in the laboratory. While dietary nutrients are essential to life, bioactive compounds have not been proved to be essential as the body can function without them or because their actions are obscured by nutrients fulfilling the function. Bioactive compounds lack sufficient evidence of effect or safety, and consequently they are usually unregulated and may be sold as dietary supplements. Origin and examples Bioactive compounds are commonly derived from plants, animal products, or can be synthetically produced. Examples of plant bioactive compounds are carotenoids, polyphenols, or phytosterols. Examples in animal products are fatty acids found in milk and fish. Other examples are flavonoids, caffeine, choline, coenzyme Q, creatine, dithiolthiones, polysaccharides, phytoestrogens, glucosinolates, and prebiotics. In the diet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutein
Lutein (;"Lutein" . from ''luteus'' meaning "yellow") is a xanthophyll and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants, and like other xanthophylls is found in high quantities in green le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lycopene
Lycopene is an organic compound classified as a tetraterpene and a carotene. Lycopene (from the Neo-Latin '' Lycopersicon'', the name of a former tomato genus) is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and vegetables. Occurrence Aside from tomatoes or tomato products like ketchup, it is found in watermelons, grapefruits, red guavas, and baked beans. It has no vitamin A activity. In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photoprotection. Like all carotenoids, lycopene is a tetraterpene. It is soluble in fat, but insoluble in water. Eleven conjugated double bonds give lycopene its deep red color. Owing to the strong color, lycopene is used as a food coloring (registered as E160d) and is approved for use in the US, Australia and New Zealand (register ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoid
Carotenoids () are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). All are derivatives of tetraterpenes, meaning that they are produced from 8 isoprene units and contain 40 carbon atoms. In general, carotenoids absorb wavelengths ranging from 400 to 550 nanometers (violet to green light). This causes the compounds to be deeply colored yellow, orange, or red. Carotenoids are the dominant pigment in autumn leaf coloration of about 15-30% of tree species, but many plant colors, especially reds and purples, are due to polyphenols. Carotenoids serve two key roles in p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins. Only these 22 appear in the genetic code of life. Amino acids can be classified according to the locations of the core structural functional groups ( alpha- , beta- , gamma- amino acids, etc.); other categories relate to polarity, ionization, and side-chain group type ( aliphatic, acyclic, aromatic, polar, etc.). In the form of proteins, amino-acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life on Earth and its emergence. Amino acids are formally named by the IUPAC- IUBMB Joint Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
