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Links

Information on food composition data compilation on the web

 

Carotenoids
Rodriguez-Amaya - A Guide to Carotenoid Analysis.


Energy Calculation
Council Directive 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs.
FAO Food and Nutrition Paper - 77: Food energy – methods of analysis and conversion factors
Southgate and Durning - Calorie conversion factors. An experimental reassessment of the factors used in the calculation of the energy value of human diets


Energy Requirements
Human energy requirements. Report of a Joint FAO/WHO/UNU Expert Consultation.


FAO
FAO Food and Nutrition Paper - 57: Fats and oils in human nutrition.
FAO Food and Nutrition Paper - 66: Carbohydrates in human nutrition.


Fatty Acid Conversion Factors
Comprehensive evaluation of fatty acids in foods. I. Dairy products. J Am Diet Assoc. 1975 May;66(5):482-8.
Comprehensive evaluation of fatty acids in foods. II. Beef products. J Am Diet Assoc. 1975 Jul;67(1):35-41.
Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products. J Am Diet Assoc. 1975 Aug;67(2):111-5
Comprehensive evaluation of fatty acids in foods. IV. Nuts, Peanuts and Soups. J Am Diet Assoc. 1976 Mar;68(3):224-9.
Comprehensive evaluation of fatty acids in foods. IX. Fowl. J Am Diet Assoc. 1976 Nov;69(5):517-22.
Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils. J Am Diet Assoc. 1976 Mar;68(3):224-9.
Comprehensive evaluation of fatty acids in foods. VI. Cereal products. J Am Diet Assoc. 1976 Apr;68(4):335-40.
Comprehensive evaluation of fatty acids in foods. VII. Pork products. J Am Diet Assoc. 1976 Jul;69(1):44-9.
Comprehensive evaluation of fatty acids in foods. VIII. Finfish. J Am Diet Assoc. 1976 Sep;69(3):243-8.
Comprehensive evaluation of fatty acids in foods. X. Lamb and veal. J Am Diet Assoc. 1977 Jan;70(1):53-8.
Comprehensive evaluation of fatty acids in foods. XI. Leguminous seeds. J Am Diet Assoc. 1977 Oct;71(4):412-5.
Comprehensive evaluation of fatty acids in foods. XII. Shellfish. J Am Diet Assoc. 1977 Nov;71(5):518-21.
Comprehensive evaluation of fatty acids in foods. XIII. Sausages and luncheon meats. J Am Diet Assoc. 1978 Jan;72(1):48-52.
Lipids and fatty acids of finfish. J Am Oil Chem Soc. May 1975, 154-159.


INFOODS
Greenfield and Southgate - Food Composition Data: Production, Management and Use. 2nd edition, FAO, Rome 2003.
Rand et al - Compiling Data for Food Composition Databases. The United Nations University, 1991.


Nitrogen-to-Protein Conversion Factors
Comprehensive review of scientific literature pertaining to protein conversion factors, IDF bulletin 405-2006
D. Breese Jones - Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. United States Department of Agriculture, Circular 183, 1931 (Slightly revised August, 1941).
Determination of protein in foods: comparison of net protein and crude protein (N × 6.25) values. Food Chemistry, Volume 57, Issue 1, September 1996, Pages 27-31
Leaf protein contents and nitrogen-to-protein conversion factors for 90 plant species
Non-protein nitrogen compounds in the higher fungi—A review


Scientific papers
Deharveng et al - Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC
Haytowitz et al - The Identification of Key Foods for Food Composition Research.
Mongeau & Brassard - A Comparison of Three Methods for Analysing Fibre in 38 foods
Schakel et all - Procedures for Estimating Nutrient Values for Food Composition Databases.


LanguaL is supported by the EuroFIR Consortium under the EU 6th Framework Food Quality and Safety Programme (Contract No. FP6-513944).
This web site is hosted by Danish Food Information. Updated 2010-04-12.