Validation of a sampling plan to generate food composition data

Sammán, Norma; Giménez, María Alejandra; Bassett, Natalia; Lobo, Manuel; Marcoleri, M.E.

doi:10.1016/j.foodchem.2015.03.083

Cited by 9 publications

(2 citation statements)

References 17 publications

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“…Food Composition Databases (FCDBs) provide information on food′s nutritional composition, energy, and bioactive components . Food composition databases are generally created to give information about the nutritive value of foods .…”

Section: Categorization Of Food Databasesmentioning

confidence: 99%

Data-Centric Framework and Databases for Fortifying Food Safety Risk Assessment

Chauhan

Govindh

Singh

et al. 2023

ACS Food Sci. Technol.

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Food safety is a basic necessity and has emerged as a global issue. The significant aspects of ensuring the food safety are sharing data, facts and figures, and standards to improve preventive control measures. The digitalization of data provides a vast amount of information regarding food safety that benefits public health. This review comprehensively covered categorizing existing food safety databases with the focus to provide data-driven knowledge of existing food safety-related sources/repositories, regulations/policy frameworks, and their potential uses concerning data access/analysis to drive informative consensus. These databases facilitate insights into hazard identification, enhancing decision-making, and develop risk evaluation-based strategies. More importantly, this information can help to improve the quality of the products and services in the global food supply chain in a timely manner. Therefore, it is critical to keep refining the databases so that updated information support handling safety issues for providing reliable and accurate data on food safety.

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Section: Categorization Of Food Databasesmentioning

confidence: 99%

Data-Centric Framework and Databases for Fortifying Food Safety Risk Assessment

Chauhan

Govindh

Singh

et al. 2023

ACS Food Sci. Technol.

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“…Food Composition Databases (FCDBs) contain nutrient composition, energy and/or other bioactive components of foods largely consumed by a population [ 1 , 2 ], mainly simple foods and non-cooked processed foods. These databases are used to make a series of interventions, including:…”

Section: Food Composition Databasesmentioning

confidence: 99%

Food Composition Databases: Considerations about Complex Food Matrices

Marconi

Durazzo

Camilli

et al. 2018

Foods

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Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best way possible. Therefore, particular attention should be directed to the study not only of individual foods or food components but also of the nutritional characteristics of dishes, meals and diets, as they are really consumed. Recently, a reviewed sensitivity in Europe towards the implementation of standardized procedures for generating reliable composition data for composite dishes has been carried out. Although direct chemical analysis is the most accurate method to determine food composition, the nutrient content of complex matrices and composite dishes is often calculated from the nutrient contents of the individual ingredients, considering the different thermal treatments and using some preparation factors. In this context, this paper aims to give an updated picture on Food Composition Databases; in particular, their application regarding complex matrices is examined together with the need to optimize their calculated nutritional values. Results obtained by this calculation should almost always be observed as approximations.

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