Food Composition and Processing

\r\n Food composition information (FCD) are elaborated sets of data on the nutritionally vital elements of foods and supply values for energy and nutrients together with protein, carbohydrates, fat, vitamins and minerals and for alternative vital food elements like fiber. To this day, food composition studies remain central to nutrition analysis into the role of food elements and their interactions in health and illness. However, due to increasing levels of sophistication and quality in nutrition science, there's a larger demand for complete, current and reliable FCD, alongside info on a wider range of food components, including bioactive compounds. The earliest food composition tables were primarily based exclusively on chemical analyses of food samples, that were principally 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.

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