117:, which were mostly undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods presented data on vitamin content of foods. However, due to the amount of information already available and in order to avoid the need to analyse every food for every vitamin, values from the scientific literature were included, although the tables are still predominately based on analytical data. Nowadays, food composition databases tend to be compiled using a variety of methods as described below.
161:
and checking whether the sums of the values equate to ~100% e.g. sum of water, protein, fat, carbohydrate and dietary fibre. In addition, a range of data quality measures need to be undertaken relating to the food identity and sampling and analytical aspects. For example, the USA has developed a multi-nutrient data quality evaluation system for which five evaluation categories are used including: sampling plan, number of samples, sample handling, analytical method and analytical quality control. Ratings for each category are combined to give a ‘Quality Index’ and a confidence code indicating to users the level of confidence for each value. In Europe,
126:
for factors that could affect the nutrient content of a food as purchased (e.g. region and/or country of origin, season, brand, fortification) or as consumed (e.g. storage, preparation and cooking methods). If necessary, further preparation and cooking takes place prior to the analysis using appropriate analytical methods and often appropriate samples of foods are combined rather than taking averages of individually analysed food samples. Ideally, the methods used for analysis should have been shown to be reliable and reproducible, i.e. those recommended by organisation such as the
345:
validate decisions made during compilation. With systems generally now being computerised, it is much easier to make documentation available. For example, the French national database provides information, where possible, on minimum and maximum values found from the different data sources used, the number of samples used to determine the selected value, a reference code corresponding to data sources for a given value, and a confidence code characterising the quality of the given value.
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689:
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36:
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labels). Compilers will need to evaluate the data in terms of both data quality and applicability of foods before incorporating it from any of these sources into their FCDBs. For example, fortification values can differ between countries so a fortified breakfast cereal for one country’s FCD might not be appropriate for another country.
110:
epidemiological researchers assessing diets at a population level); development of therapeutic diets (e.g. to treat obesity, diabetes, nutritional deficiencies, food allergy and intolerance) and institutional diets (e.g. schools, hospitals, prisons, day-care centres) and nutrition labelling of processed foods.
92:) 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).
160:
An important step for both new analytical FCD and for values borrowed from other sources is for the compiler to evaluate the quality of the data before it can be added into FCDBs. Basic evaluation, where feasible, should be considered such as comparing the values to similar foods from other sources
142:
It is not feasible to determine FCD using chemical analysis for every nutrient in every food type due to insufficient resources. Therefore, compilers of FCDB use other approaches to determine the required FCD within a FCDB. For example, to estimate values for a cooked food values for a raw food or
125:
Chemical analysis of food samples carried out in analytical laboratories is typically the preferred method for creating FCD. The food samples are carefully chosen using a defined sampling plan to ensure that they are representative of the foods being consumed in a country. This includes accounting
109:
FCD are important in many fields including clinical practice, research, nutrition policy, public health and education, and the food manufacturing industry and is used in a variety of ways including: national programmes for the assessment of diet and nutritional status at a population level (e.g.
344:
The documentation of FCD is an important process of compiling FCDBs because it enables the user to assess the quality of the data and whether the food and values are appropriate for the user’s intended purpose. Moreover, documentation is valuable to the compilers, both to update the FCDB and to
151:
Another approach commonly used by FCD compilers is to ‘borrow’ or ‘adopt’ nutrient values that were originally generated by another organisation. Possible sources for borrowed data: are FCD from other countries, nutrient analyses from scientific literature or manufacturers’ data (e.g. from food
324:
as early as 1780. In 1896, tables from the USA were published, incorporating nearly 2600 analyses of a wide range of foods including the main food groups, as well as some processed foods. Values for foods were presented as ‘refuse’, water, protein, fats, carbohydrates, ash, and ‘fuel value’.
105:
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 components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in
271:
FCDB includes over 7,500 foods. Some datasets include a wider range of processed foods, composite dishes and recipes as well as foods prepared and cooked in different ways. For example, in the UK FCDB bacon rashers are included as raw, dry-fried, grilled, grilled crispy or microwaved.
2037:
524:
Bhagwat S, Haytowitz DB & Holden JM (2008) U.S. Department of
Agriculture, Agricultural Research Service (USDA) dataset for the Isoflavone Content of Selected Foods, Release 2.0. Nutrient Data. Available at:
502:
Atwater WO & Woods CD (1896) The chemical composition of
American food materials. US Office of Experiment Stations, Experiment Stations Bulletin 28. Government Printing Office: Washington, DC. Available at:
173:
Food composition datasets (FCDBs) or food composition tables are resources that provide detailed food composition data (FCD) on the nutritionally important components of foods. FCDBs provide values for
616:
644:
473:
Westenbrink, S; Oseredczuk, M; Castenheira, I; et al. (2009). "Food composition databases: the EuroFIR approach to develop tools to assure the quality of the data compilation process".
320:
Food composition tables in the format known today were published towards the end of the 19th century although, some tables on the chemical composition of mineral waters were assembled by
2200:
592:
Agence française de Sécurite
Sanitaire des aliments (AFSSA) / Centre d’information sur la qualité des aliments (CIQUAL) (2008) French food composition table version 2008. Available at:
332:(FAO) published tables for international use and initially intended these for the assessment of food availability at the global level. A list of International FCDBs can be found on the
106:
nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider range of food components, including bioactive compounds.
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Merrill AL & Watt BK (1973) Energy value of foods, basis and derivation. Agriculture
Handbook No: 74. United States Department of Agriculture: Washington, DC. Available at:
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2165:
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McCance RA & Widdowson EM (1960) The
Composition of Foods, 3rd edn., Medical Research Council Special Report Series No. 297. Her Majesty’s Stationery Office: London.
2155:
368:
McCance RA & Widdowson EM (1940) The
Chemical Composition of Foods, Medical Research Council Special Report Series No. 235. His Majesty’s Stationery Office: London.
228:
Dataset in the States, the
Japanese food composition dataset and a number of European food composition datasets. Foods from these national FCDBs can be identified by
349:
has developed a framework for the documentation of FCD, which forms the basis of a new
European standard for the interchange and harmonisation of FCD across Europe.
1332:
617:
http://www.eurofir.net/sites/default/files/EuroFIR%20synthesis%20reports/Synthesis%20Report%201_The%20History%20of%20European%20Food%20Composition%20Databases.pdf
131:
2783:
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645:
http://www.eurofir.net/sites/default/files/EuroFIR%20synthesis%20reports/Synthesis%20Report%202_The%20different%20uses%20of%20food%20composition%20databases.pdf
102:‘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’.
2340:
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256:
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99:, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that:
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2022:
959:
721:
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dish can often be used, together with information on likely weight (or yield) gain/loss and nutrient changes (e.g. vitamin losses) due to cooking.
2130:
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Neveu V, Perez-Jiménez J, Vos F, Crespy V et al (2010) Phenol-Explorer: an online comprehensive dataset on polyphenol contents in foods. dataset,
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1974:
2121:
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2324:
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1989:
1808:
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FCDBs differ in both the data that is available and in the amount of data that is held. For example, some FCDBs have values for individual
638:
279:
Variability in the composition of foods between countries, owing to, for example, season, cultivar or variety, brand, fortification levels
54:
46:
2312:
2190:
1325:
634:
Kirk RS & Sawyer R, ed. (1991) Pearson’s
Composition and Analysis of Foods, 9th edn. Longman Scientific and Technical: Harlow, UK.
2793:
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2329:
2288:
2253:
2238:
2220:
2145:
1924:
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Chatfield C (1949) Food composition tables for international use. FAO Nutritional Study No 3. FAO UN: Washington, DC. Available at:
329:
209:
Before computer technology, these resources existed in printed tables with the oldest tables dating back to the early 19th century.
72:
2803:
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2101:
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Greenfield H & Southgate DAT (2003) Food
Composition Data: Production, Management and Use, 2nd edn. FAO: Rome. Available at:
308:
Estimating values from other sources, including manufacturers food labels, scientific literature and FCDBs from other countries.
2273:
2180:
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1959:
1722:
1123:
1066:
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2302:
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2012:
1979:
625:
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Schakel, SF; Buzzard, IM; Gebhardt, SE (1997). "Procedures for estimating nutrient values for food composition databases".
2594:
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229:
679:
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2307:
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FSA (2002) McCance and Widdowson’s The Composition of Foods, 6th Summary Edition. Cambridge: Royal Society of Chemistry.
317:
Some of the earliest work related to detecting adulterated foods and finding the active components of medicinal herbs.
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2017:
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333:
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Holden, JM; Bhagwat, SA; Patterson, KY (2002). "Development of a multinutrient data quality evaluation system".
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1601:
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dataset. In addition, the 2009 version of the Swiss FCDB contains 935 foods, while the recent version of the
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The first UK tables, known as McCance and Widdowson’s The Composition of Foods, were published in 1940. The
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2007:
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639:
https://web.archive.org/web/20120929220850/http://www.nal.usda.gov/fnic/foodcomp/Data/Classics/ah74.pdf
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is currently developing a data quality evaluation system for European data based on the USA’s version.
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Williamson C. (2005) The different uses of food composition databases. Synthesis report No. 2.
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Church S. (2005) The history of European food composition databases. Synthesis report No. 1.
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FCDBs are usually created using a variety of methods including (see Food composition data):
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Age of data (limited resources mean that, inevitably, some values are not current)
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1997:
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Church, S (2009). "Food composition explained. EuroFIR Synthesis report No. 7".
17:
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527:
http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/isoflav/Isoflav_R2.pdf
224:(1940). FCDBs have become available online on the internet, for example, the
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The earliest food composition tables were based solely on chemical analyses of
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1964:
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1969:
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Chemical analysis of food samples carried out in analytical laboratories
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216:, FCD are listed in tables known as The Chemical Composition of Foods,
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Imputing and calculating values from data already within the database
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Imputing and calculating values from data already within the dataset
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Colombani, PC (2011). "On the origins of food composition tables".
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29:
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National Food Institute - Technical University of Denmark's
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251:). Some specialised datasets are also available e.g.
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http://www.ars.usda.gov/Services/docs.htm?docid=9447
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National Agriculture and Food Research Organization
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2024 United Kingdom Shigatoxigenic E. coli outbreak
1988:
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202:and for other important food components such as
623:http://www.fao.org/infoods/publications_en.stm
132:International Organization for Standardization
2784:International Association for Food Protection
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1326:
1067:
953:
823:
715:
582:http://www.fao.org/docrep/x5557e/x5557e00.htm
8:
2341:Spanish Agency for Food Safety and Nutrition
2156:2017–2018 South African listeriosis outbreak
2055:1985 Austrian diethylene glycol wine scandal
2279:United Kingdom food information regulations
128:Association of Official Analytical Chemists
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1333:
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1311:
1305:
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1060:
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239:and/or vitamin fractions (e.g. individual
2117:2008 United States salmonellosis outbreak
498:
496:
73:Learn how and when to remove this message
2161:2018 Australian strawberry contamination
2023:Morinaga Milk arsenic poisoning incident
448:Journal of Food Composition and Analysis
421:Journal of Food Composition and Analysis
378:
376:
374:
147:Estimating FCD values from other sources
2131:2011 United States listeriosis outbreak
684:
358:
2146:2015 Mozambique funeral beer poisoning
1723:Ethylenediaminetetraacetic acid (EDTA)
7:
2437:
2325:Institute for Food Safety and Health
2065:Australian meat substitution scandal
2033:Moroccan oil poisoning disaster 1959
1809:Arsenic contamination of groundwater
27:Data on chemical composition of food
2457:
2313:Food Information and Control Agency
45:tone or style may not reflect the
25:
2794:Food and Agriculture Organization
2541:Acid-hydrolyzed vegetable protein
2330:International Food Safety Network
2254:International Food Safety Network
1975:Variant Creutzfeldt–Jakob disease
1925:Acid-hydrolyzed vegetable protein
1652:Shigatoxigenic and verotoxigenic
330:Food and Agriculture Organization
2804:National Food and Drug Authority
2590:Hydrogenated starch hydrolysates
2456:
2446:
2436:
2427:
2426:
2415:
2405:
2335:Ministry of Food and Drug Safety
2171:Kobayashi red yeast rice scandal
2102:2008 Canada listeriosis outbreak
2097:ICA meat repackaging controversy
1246:
1245:
1234:
687:
594:http://www.afssa.fr/TableCIQUAL/
397:10.1111/j.1467-3010.2009.01775.x
282:Incomplete coverage of foods or
55:guide to writing better articles
34:
2274:Quality Assurance International
2181:Food safety incidents in Taiwan
2151:2017 Brazil Operation Weak Meat
2045:1971 Iraq poison grain disaster
1960:Polycyclic aromatic hydrocarbon
2534:Artificial protein substitutes
2303:European Food Safety Authority
2176:Food safety incidents in China
2013:1858 Bradford sweets poisoning
1980:Water fluoridation controversy
1020:"Minerals" (Chemical elements)
782:"Minerals" (Chemical elements)
487:10.1016/j.foodchem.2008.05.112
1:
2595:Neohesperidin dihydrochalcone
673:USDA Nutrient data laboratory
230:International Food Code (IFC)
2789:Food and Drug Administration
2308:Food and Drug Administration
1990:Food contamination incidents
2362:Food and drink prohibitions
2136:Bihar school meal poisoning
2060:United Kingdom BSE outbreak
2018:1900 English beer poisoning
1372:Antibiotic use in livestock
1252:Category: Food preservation
156:Data evaluation and quality
2846:
2357:Curing (food preservation)
1430:Monosodium glutamate (MSG)
568:10.1016/j.jfca.2010.09.007
275:The data are estimations.
263:dataset and in the French
259:eBASIS dataset, in the US
2575:Aspartame-acesulfame salt
2476:
2400:
2387:Genetically modified food
2239:Food labeling regulations
2107:2008 Chinese milk scandal
1308:
1229:
1089:
1049:
975:
935:
737:
286:leading to missing values
2634:Natural food substitutes
2249:Food safety in Australia
1445:High-fructose corn syrup
169:Food composition dataset
2229:Acceptable daily intake
2141:2013 horse meat scandal
1582:Clostridium perfringens
663:http://www.eurofir.org/
49:used on Knowledge (XXG)
2720:List of food additives
2297:Centre for Food Safety
2112:2008 Irish pork crisis
1814:Benzene in soft drinks
910:Discrimination testing
543:10.1093/dataset/bap024
460:10.1006/jfca.2002.1082
433:10.1006/jfca.1997.0527
53:See Knowledge (XXG)'s
2319:Food Standards Agency
2269:Organic certification
2264:Nutrition facts label
2008:Esing Bakery incident
1796:environment pollution
1000:Essential fatty acids
762:Essential fatty acids
668:private label vitamin
86:Food composition data
2560:Acesulfame potassium
2088:2006 North American
1746:Acesulfame potassium
1575:Campylobacter jejuni
1469:Intestinal parasites
1342:Consumer food safety
255:are included in the
2392:Conspiracy theories
1945:Heterocyclic amines
1849:Shellfish poisoning
1164:Modified atmosphere
253:bioactive compounds
2646:Coffee substitutes
2050:Toxic oil syndrome
2003:Swill milk scandal
1829:Diethylstilbestrol
1501:Diphyllobothriasis
628:2012-05-26 at the
599:2012-10-21 at the
556:J Food Compos Anal
385:Nutrition Bulletin
294:Collection process
2812:
2811:
2734:
2733:
2728:
2727:
2552:sugar substitutes
2470:
2469:
2377:Food preservation
2186:Foodborne illness
1738:Sugar substitutes
1491:Cryptosporidiosis
1473:parasitic disease
1387:HGH controversies
1354:food contaminants
1266:
1265:
1260:
1259:
1139:Hurdle technology
1099:Burying in ground
1083:Food preservation
1043:
1042:
805:
804:
121:Chemical analysis
83:
82:
75:
47:encyclopedic tone
16:(Redirected from
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2683:Salt substitutes
2673:Milk substitutes
2641:Cheese analogues
2620:Sodium cyclamate
2509:Artificial foods
2503:
2496:
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2422:Drink portal
2420:
2419:
2418:
2410:
2409:
2321:(United Kingdom)
2070:Jack in the Box
2041:
2028:Minamata disease
1940:Food irradiation
1920:4-Hydroxynonenal
1768:Sodium cyclamate
1611:Escherichia coli
1603:Escherichia coli
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905:Sensory analysis
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562:(4–5): 732–737.
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18:Food composition
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2517:fat substitutes
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2412:Food portal
2404:
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2283:
2244:Food libel laws
2207:
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1984:
1950:Modified starch
1912:Food processing
1906:
1853:
1782:
1732:
1728:Sodium benzoate
1704:
1666:
1661:Vibrio cholerae
1555:
1526:Gnathostomiasis
1511:Fasciolopsiasis
1463:
1411:
1402:Mercury in fish
1344:
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1241:Food portal
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1094:Biopreservation
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890:Processing aids
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630:Wayback Machine
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610:Further reading
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601:Wayback Machine
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1541:Toxoplasmosis
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1300:Fortification
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1280:Manufacturing
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1190:
1187:
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1175:
1172:
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1169:Pascalization
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1157:
1155:
1152:
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1140:
1137:
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1129:Freeze-drying
1127:
1125:
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1120:
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1016:
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1011:
1010:Fortification
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986:
985:Carbohydrates
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772:Fortification
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748:
747:Carbohydrates
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531:
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497:
493:
488:
484:
481:(3): 759–67.
480:
476:
469:
466:
461:
457:
454:(4): 339–48.
453:
449:
442:
439:
434:
430:
427:(2): 102–14.
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63:December 2023
56:
50:
48:
41:
32:
31:
19:
2777:Institutions
2763:Malnutrition
2678:Phyllodulcin
2382:Food quality
2289:Institutions
2123:
2089:
2080:
2071:
1955:Nitrosamines
1718:Benzoic acid
1680:Chlorpyrifos
1659:
1653:
1644:
1627:
1610:
1602:
1594:
1587:
1580:
1573:
1551:Trichuriasis
1536:Toxocariasis
1506:Enterobiasis
1382:Formaldehyde
1189:Potjevleesch
1124:Fermentation
863:Microbiology
839:Food science
588:
576:
559:
555:
549:
533:
520:
511:
478:
474:
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451:
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327:
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159:
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124:
115:food samples
112:
108:
104:
101:
94:
89:
85:
84:
69:
60:
44:
2715:Food safety
2550:Artificial
2515:Artificial
2462:WikiProject
2299:(Hong Kong)
2036: [
1998:Devon colic
1872:Breast milk
1844:Nonylphenol
1819:Bisphenol A
1756:controversy
1623:Hepatitis E
1618:Hepatitis A
1596:Enterovirus
1589:Cronobacter
1546:Trichinosis
1516:Fasciolosis
1486:Anisakiasis
1457:controversy
1350:Adulterants
1295:Foodservice
1144:Irradiation
858:Engineering
657:FAO Infoods
391:: 250–272.
241:carotenoids
237:amino acids
2819:Categories
2748:Food power
2605:NutraSweet
2213:Regulation
2196:death toll
1965:Shortening
1930:Acrylamide
1859:Food fraud
1839:Mycotoxins
1672:Pesticides
1646:Salmonella
1521:Giardiasis
1481:Amoebiasis
1425:Flavorings
1109:Cold chain
927:Technology
895:Psychology
885:Processing
353:References
261:isoflavone
243:, such as
182:including
2825:Nutrition
2625:Sucralose
2615:Saccharin
2610:Nutrinova
2570:Aspartame
2259:ISO 22000
2221:watchdogs
2217:standards
2191:outbreaks
2092:outbreaks
1970:Trans fat
1882:Olive oil
1804:Aflatoxin
1778:Sucralose
1763:Saccharin
1751:Aspartame
1695:Malathion
1640:Rotavirus
1635:Norovirus
1290:Marketing
1285:Packaging
1196:Rillettes
980:Additives
868:Nutrition
742:Additives
661:EuroFIR:
284:nutrients
222:Widdowson
180:nutrients
2452:Cookbook
2432:Category
2234:E number
2126:outbreak
2083:outbreak
2074:outbreak
1824:Dieldrin
1773:Sorbitol
1629:Listeria
1569:Botulism
1397:Melamine
1367:Aldicarb
1211:Sugaring
1174:Pickling
1154:Jellying
1134:Freezing
1030:Vitamins
1025:Proteins
990:Coloring
917:Rheology
878:clinical
792:Vitamins
787:Proteins
752:Coloring
626:Archived
597:Archived
245:lycopene
200:minerals
196:vitamins
2600:Neotame
2565:Alitame
2525:Olestra
2442:Commons
2315:(Spain)
2124:E. coli
2090:E. coli
2081:E. coli
2072:E. coli
1892:Seafood
1792:poisons
1690:Lindane
1654:E. coli
1613:O157:H7
1605:O104:H4
1407:Sudan I
1377:Cyanide
1206:Smoking
1201:Salting
1179:Potting
1159:Jugging
1149:Jamming
1104:Canning
1005:Flavors
995:Enzymes
922:Storage
900:Quality
853:Allergy
846:General
767:Flavors
757:Enzymes
347:EuroFIR
322:Morveau
313:History
257:EuroFIR
218:McCance
212:In the
184:protein
163:EuroFIR
134:(ISO).
95:In the
2758:Famine
2692:Brands
2585:Glucin
2580:Dulcin
1897:Shrimp
1834:Dioxin
1788:Toxins
1362:3-MCPD
1250:
1184:Confit
1119:Drying
1114:Curing
1015:Lipids
777:Lipids
680:Portal
249:lutein
176:energy
2661:bacon
2040:]
1887:Prawn
1867:Bread
1440:Sugar
1035:Water
797:Water
204:fibre
2699:Tang
2666:list
1435:Salt
873:Diet
694:Food
269:USDA
247:and
226:USDA
220:and
198:and
178:and
1902:Tea
1877:Egg
1685:DDT
564:doi
539:doi
483:doi
479:113
456:doi
429:doi
393:doi
192:fat
90:FCD
2821::
2219:,
2215:,
2038:ar
1794:,
1790:,
1471:,
1352:,
560:24
558:.
495:^
477:.
452:15
450:.
425:10
423:.
389:34
387:.
373:^
361:^
232:.
214:UK
206:.
194:,
190:,
186:,
97:UK
2502:e
2495:t
2488:v
1334:e
1327:t
1320:v
1075:e
1068:t
1061:v
961:e
954:t
947:v
831:e
824:t
817:v
723:e
716:t
709:v
682::
570:.
566::
541::
489:.
485::
462:.
458::
435:.
431::
399:.
395::
88:(
76:)
70:(
65:)
61:(
51:.
20:)
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