Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

Food Chemistry

Volumn 193, Issue , 2016, Pages 128-133

  Menezes, Elizabete Wenzel De ^a,b   Grande, Fernanda ^a,b   Giuntini, Eliana Bistriche ^a,b   Lopes, Tássia Do Vale Cardoso ^a,b   Dan, Milana Cara Tanasov ^a,b   Prado, Samira Bernardino Ramos Do ^a,b   Franco, Bernadette Dora Gombossy De Melo ^a,b   Charrondière, U Ruth ^c   Lajolo, Franco Maria ^a,b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Food Research Center FoRC CEPID FAPESP)   (Brazil)

^c FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS   (Italy)

Author keywords

Dietary fiber energy; Energy calculation; Energy content; Food composition database

Indexed keywords

DATABASE SYSTEMS;

DIETARY FIBERS; ENERGY CALCULATION; ENERGY CONTENT; ENERGY VALUE; FOOD COMPOSITION DATABASE; TOTAL ENERGY;

NUTRITION;

CARBOHYDRATE; FAT; PROTEIN;

APPLE; ARTICLE; BANANA; CABBAGE; CALORIC INTAKE; CASSAVA; CEREAL; CUCUMBER; DIETARY FIBER; ENERGY; FOOD COMPOSITION; GRAIN; KALE; LEGUME; LETTUCE; MANGO; PAPAYA; POTATO; RICE; SQUASH; SWEET POTATO; TANGERINE; TOMATO; ANALYSIS; BRAZIL; ENERGY METABOLISM; FACTUAL DATABASE; FOOD ANALYSIS; PROCEDURES;

BRAZIL; DATABASES, FACTUAL; DIETARY FIBER; ENERGY METABOLISM; FOOD ANALYSIS;

EID: 84942987626     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.051     Document Type: Article

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