Exactitud de las tablas de composición de alimentos en la determinación de nutrientes

Abstract

Azúcares-alcohol 2,4 Kcal/g Alcohol 7 Kcal/g Ácidos orgánicos 3 Kcal/g * Valor propuesto por Southgate. En algunos países tienen en cuenta los azúcares. ** Valores propuestos por Atwater.

Evaluation of Eight Genotypes of Corn for the Commercial Cultivation of Huitlacoche in Nopalucan, Puebla, Mexico

“…These results are similar to those found by Valdez-Morales et al [15], where they mentioned the protein percentage in huitlacoche to be 11.3% on average. In the same way, Aydogdu and Golukcu [32] mentioned that huitlacoche has a considerable proportion of protein (approximately 12% on a dry basis). Pimentel et al [8] obtained 13.4% protein for the Bengal corn genotype, showing higher results than those obtained in the present investigation; however, for the QPM corn genotype (High-Quality Protein Maize), 11.1% protein was presented, showing similar results to the Asgrow Sparrow-hawk genotype in the present investigation.…”

“…The dry matter (DM) was maintained for 36 h at a temperature of 55 • C (DM = [final weight of the sample/initial weight of the sample] × 100) [31]. The contents of carbohydrates present in the samples were calculated using the method of total carbohydrates (TC) by difference [32]. This value was calculated according to the following expression Equation ( 4): TC = 100 − (% water + % protein + % grease + % dietary fiber + % ash + % ethanol)…”

Development of an Unified Food Composition Database for the European Project “Stance4Health”

“…The reason was that most of the 0 values for a compound or nutrient were not of the 'logical zero' type. Authors such as Pérez Grana or Westenbrink et al [1,25] recommend that miss-ing values should never be replaced by 0 and even modify the 'logical zero' values so as to avoid affecting the estimations. Before unifying the values, all the 0 values were removed.…”

“…There is a close relationship between eating habits, nutrition and health [1]. Many efforts have been made to investigate the nutrient composition of foods consumed by the population [2].…”

Validación y acreditación de procedimientos analíticos de macronutrientes: aplicación al análisis nutricional en purés de dietas geriátricas

“…El análisis nutricional permite conocer de una forma exacta el contenido real de nutrientes en los alimentos. Con las tablas de com-Validación y acreditación de procedimientos analíticos de macronutrientes: aplicación al análisis... posición de alimentos, tan solo se consigue una información semicuantitativa, más exacta, para los macronutrientes o algunos constituyentes inorgánicos 6 . Los procedimientos analíticos o de ensayo de macronutrientes (humedad, proteína, grasa y cenizas) para el análisis nutricional en conservas de raciones de combate del Ejército de Tierra y platos cocinados, fueron acreditados por ENAC (Entidad Nacional de Acreditación, España), conforme a la norma ISO 17025.…”