Nutritional evaluation of foods.
نویسندگان
چکیده
منابع مشابه
Nutritional Quality of Fermented Foods
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
متن کاملEvaluation and Comparison of Sodium in High Consumption Foods with the Amount Reported on Nutritional Label in Kermanshah
Background & objectives: Proper food labeling can help improve a diet and health. Due to the importance of sodium in the diet, determining the amount of sodium in food and comparing it with the amount reported on nutrition labels was the objective of the present study. Methods: In this study, 96 high-consumption foods were examined in 5 groups, including meat and protein products, dairy produc...
متن کاملNutritional Metals in Foods by AAS
It is well known that a balanced diet is essential in maintaining good health. Hence, the nutritional value of foods is an important aspect that should be considered especially with respect to metal intake such as iron, calcium, magnesium, potassium, sodium, selenium, manganese, copper, chromium and zinc. Iron being required for the haemoglobin; calcium for relaxing the central nervous system; ...
متن کاملSinclair Him. the Human Nutritional Advantages of Plant Foods over Animal Foods. Qualitat the Spleen Preserved
way an adequate fibre intake is achieved in a variety of forms without difficulty. Fifteen years on, the fibre hypothesis has survived. In the short term, colonic function may be modified and symptoms, particularly constipation, relieved. Gastrointestinal absorption may be controlled and some metabolic disorders stabilised. Yet the long term benefits from prophylactic use of high fibre diets ar...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1990
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.31.373