Variations in Major Nutrients and Minerals in Swedish Foods: A Multivariate, Multifactorial Approach to the Effects of Season, Region, and Chain

Journal of Food Composition and Analysis

Volumn 11, Issue 1, 1998, Pages 11-31

  Torelm, Ia ^a   Danielsson, Rolf ^b  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

^b UPPSALA UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002145769     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1998.0561     Document Type: Article

References (22)

1. Ackman R. G. Composition and nutritive value of fish and shellfish lipids. Fish and Fishery Products, Composition, Nutritive Properties and Stability. 1995;CAB International, Wallingford, Oxon. p. 117-156.
2. Horwitz W. Official Methods of Analysis of the Association of Analytical Chemists. 1980;275-276.
3. Croon, L-B. Fuchs, G. Torelm, I. 1985, revised 1989, Determination of fat content of meat products by NMR, Swedish National Food Administration.
4. Fresno J. M., Prieto B., Urdiales R., Sarmiento R. M. Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements. J. Sci. Food Agric. 69:1995;339-345.
5. Jangaard P. M., Brockerhoff H., Burgher R. D., Hoyle R. J. Seasonal changes in general condition and lipid content of cod from inshore waters. J. Fish. Res. Bd. Canada. 24:1967;3.
6. Statens Jordbruksnämnd. 1984.
7. Livsmedelstabell, 1996, National Food Administration, Box 622, SE-751 26, Uppsala, Sweden.
8. Moss M., Holden J. M., Ono K., Cross R., Slover H., Berry B., Lanza E., Thompson R., Wolf W., Vanderslice J., Johnson H., Stewart K. Nutrient composition of fresh retail pork. J. Food Sci. 48:1983;1767-1771.
9. Møller, A. Saxholt, E. 1996, Levnedsmiddeltabeller, Instituttet for Levnedsmiddelkemi og Ernæring, Levnedsmiddelstyrelsen, Sundhedsminiseriet, Mørkhøj Bygade 19, Søborg, Denmark.
10. NMKL, 1974a, Moisture and ash. Determination in meat and meat products. 2nd ed. NMKL 23, Nordic Committee on Food Analysis, c/o VTT Bio- och livsmedelsteknik, PB 1500, FI-02044, VTT, Finland.
11. NMKL, 1974b, Fat. Determination in meat and meat products according to SBR (Schmid-Bondzynski-Ratslaff). NMKL 88, Nordic Committee on Food Analysis, c/o VTT Bio- och livsmedelsteknik, PB 1500, FI-02044, VTT, Finland.
12. Ohlander E.-M., Becker W., Bruce Å. Monitoring dietary radiocesium intake in Sweden after the Chernobyl accident. Macdonald I. Monitoring Dietary Intakes. 1991;191-204 Springer Verlag, New York.
13. Pennington J. A. T., Schoen S. A., Salmon G. D., Young B., Johnson R. D., Marts R. W. Composition of core foods of the U.S. food supply, 1982-1991. I. Sodium, phosphorus, and potassium. J. Food Comp. Anal. 8:1995a;91-128.
14. Pennington J. A. T., Schoen S. A., Salmon G. D., Young B., Johnson R. D., Marts R. W. Composition of core foods of the U.S. food supply, 1982-1991. II. Calcium, magnesium, iron, and zinc. J. Food Comp. Anal. 8:1995b;129-169.
15. 1989, Swedish National Food Administration, Swedish Meat Research Institute, Swedish Meat Research Institute, POB 504, SE-244 24, Kävlinge, Sweden.
16. Ringø E., Burkow I. C. Seasonal variation in lipid composition of immature Arctic char,Salvelinus alpinus. Fisk. Dir. Skr. Ernæring. 3:1990;19-25.
17. Statens livsmedelsverks författningssamling. 1993.
18. Souci, S. W. Fachmann, W. Kraut, H. 1994, Food composition and nutrition tables, Medpharm Scientific Publishers, Stuttgart, Germany.
19. Technicon, 1972, Iron in food products.
20. Technicon, 1977, Digestion and sample preparation for the analysis of total Kjeldahl nitrogen in food and agricultural products using the Technicon BD-20 Bloch Digestor.
21. Torelm I., Danielsson R., Danfors S., Bruce Å. Variations in major nutrients and minerals due to standardized preparation, for dishes and raw ingredients. Losses and gains in preparation. J. Food Comp. Anal. 9:1996;312-330.
22. Wills R. B. H., Lim J. S. K., Greenfield H. Variation in nutrient composition of Australian retail potatoes over a 12-month period. J. Sci. Food Agric. 35:1984;1012-1017.