Improving data quality in food composition databanks: A EuroFIR contribution

Accreditation and Quality Assurance

Volumn 12, Issue 3-4, 2007, Pages 117-125

  Castanheira, Isabel ^a   André, Catarina ^a   Oseredczuk, Marine ^b   Ireland, Jayne ^b   Owen, Linda ^c   Robb, Paul ^c   Earnshaw, Amanda ^c   Calhau, Maria Antónia ^a  

^a NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^b Healthy Pigs Production and Experimentation Section   (France)

^c Central Science Laboratory CSL   (United Kingdom)

Author keywords

Data quality; EuroFIR; Food composition; Reference materials

Indexed keywords

EID: 34248185061     PISSN: 09491775     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00769-006-0225-6     Document Type: Article

References (23)

1. McCance RA, Widdowson EM (1940) The chemical composition of foods. Med Res Coun Spec Rep Ser No. 235. London, His Majesty's Stationery Office
2. European Food Information Resource Network. http://www.eurofir.net
3. Schlotke F, Becker W, Møller A, Ireland J, Ovaskainen ML, Monspart J, Unwin ID (2000) EUROFOODS Recommendations for food composition database management and data interchange. European Commission, COST report EUR 19538. http://www.eurofir.org/COSTAction99/Download/EurofoodsRecommendations.pdf
4. Polacchi W, Weisel R, Marroni S, Mazar I (2002) J Food Comp Anal 15:515-522
5. Greenfield H, Southgate DAT (1992) Food composition data: production, management and use. Elsevier Applied Science, London
6. Holden J, Bhagwat SA, Patterson KY (2002) J Food Comp Anal 15:339-348
7. Holden J, Bhagwat SA, Haytowitz DB, Gebhardt S, Dwyer J, Peterson J, Beecher GR, Eldridge A, Balentine D (2005) J Food Comp Anal 18:829-844
8. Charrondiere UR, Vignat J, Møller A, Ireland J, Becker W, Church S, Farran A, Holden J, Klemm C, Linardou A et al. (2002) J Food Comp Anal 15:435-451
9. Adams C, Cammann K, Deckers HA, Dodbowski Z, Holcombe D, La Fleur PD, Radvila P, Rohrer C, Steck W, Vermaerckep P (1998). Eurachem/CITAC Guide 2. Quality assurance for research and development and non-routine analysis. http://eurachem.ul.pt
10. Biré R, Tufféry G, Lelirèvre H, Dragacci S (2004) Accred Qual Assur 9:711-716
11. Exler J (1982) Consumer Nutrition Division, Human Nutrition Inf. Service, USDA Home Economics Research Report No. 45. Department of Agriculture, Washington, DC
12. Emons H, Fajgelj A, Van Der Veen AMH, Watters R (2006) Accred Qual Assur 10:576-578
13. Emons H, Linsinger TPJ, Gawlik BM (2004) Trends Anal Chem 23:442-449
14. Chan W, Brown J, Lee S, Buss DH (1995) Meat, poultry and game. In: MacCance RA, Widdowson EH (eds) McCance and Widdowson's the composition of foods, 5th edn. Royal Society of Chemistry, Cambridge
15. Deharveng G, Charrondiere UR, Slimani N, Southgate DAT, Riboli E (1999) Eur J Clin Nutr 53:60-79
16. Charrondiere UR, Chevassus-Agnes S, Marroni S, Burlingame B (2004) J Food Comp Anal 17:339-360
17. Trowwell H, Southgate DAT, Wolever TMS, Leeds AR, Gassull MA, Jenkins DJA (1976) Lancet 307:967
18. FAPAS (2002) Protocol for the Food Analysis Performance Assessment Scheme, Organisation and Analysis of Data. http://www.tapas.com/pdfpub/ FAPASProtocol
19. Innis SM (2000) Dev Neurosci 22:474-480
20. Pehersson PR, Perry CR, Cutrufelli RC, Patterson KY, Wilger J, Haytowitz DB, Holden J, Day CD, Himes JH, Harnack L, Levy S, Wefel J, Heilman J, Phillips KM, Rasor AS (2006) J Food Comp Anal 19:S45-S52
21. Hollman PCH, Slangen JH, Wagstaffe PJ, Faure U, Southgate DAT, Finglas PM (1993) Analyst 118:481-488
22. Hollman PCH, Slangen JH, Wagstaffe PJ, Faure U, Southgate DAT, Finglas PM (1993) Analyst 118:475-480
23. Nordbotten A, Loken EB, Rimestad AH (2000) J Food Comp Anal 13:369-377