✦ LIBER ✦

Measurement of Caloric Content of Foods

✍ Scribed by Kent K. Stewart

Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 50 KB
Volume: 7
Category: Article
ISSN: 0889-1575
DOI: 10.1006/jfca.1994.1024

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Folate content of various Nigerian foods

✍ Razia S. Huq; Joseph A. Abalaka; Winnie L. Stafford 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 182 KB 👁 1 views

Saponin content of some Nigerian foods

✍ Oluwole A. Sodipo; Henrietta U. Arinze 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 1 views

Sensor for prompt measurement of moistur

Sensor for prompt measurement of moisture content in solid food products

✍ Domagała, A. ;Janus, P. ;Rywotycki, R. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 37 KB

Assessment of Data on the Lignan Content

Assessment of Data on the Lignan Content of Foods

✍ Lucy P. Meagher; Gary R. Beecher 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 159 KB

The plant lignans, secoisolariciresinol (SEC) and matairesinol (MAT) are converted to the metabolites, enterodiol (ED) and enterolactone (EL), known as the mammalian lignans in the gastrointestinal tract. In vitro, mammalian lignans may have both estrogenic and antiestrogenic properties. Increased c

TransFatty Acid Content of Selected New

TransFatty Acid Content of Selected New Zealand Foods

✍ Rob Lake; Barbara Thomson; Greg Devane; Paula Scholes 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 210 KB

The fatty acid composition and trans fatty acid content of samples of New Zealand foods representing certain food groups have been determined by a combined gas chromatography/ infrared spectroscopy method. The mean levels of trans fatty acids in the fat portion of these foods are (g/100 g fatty acid

Nutrient Content of Five Commonly Consum

Nutrient Content of Five Commonly Consumed Jamaican Foods

✍ Pauline M. Samuda; Alfred A. Bushway; Gary R. Beecher; Richard A. Cook; Richard 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 130 KB

There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of five foods in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit, and steamed callaloo) were collected an