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Food Composition Discussion Group <[log in to unmask]>
Date:
Thu, 7 Apr 2022 10:04:47 +0200
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From:
Anders Møller <[log in to unmask]>
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Danish Food Informatics
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To: Sanam Erum <[log in to unmask]>
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Dear Sanam,

 

It is not completely clear to me what you mean by “homogenize the recipe data” and standard?

Are you talking about this in connection with recipe calculation, homogenizing samples in the laboratory or something else?

 

You need to explain what you are doing and elaborate more on what you want to achieve.

 

Yes, ingredients with a percentage lower than 5% may well have significant influence. Just take the ingredient salt (NaCl). If you omit the salt, the sodium and chloride content will be lower.

 

All the best,

Anders

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Sanam Erum
Sent: Tuesday, April 5, 2022 18:52
To: [log in to unmask]
Subject: Recipe homogenization

 

Hello Group members

 

Hope all of you are well.

 

I have a query on how we can homogenize the recipe data and how to make this standard and reusable for the next dietary assessment. 

 

Are ingredients with a percentage of lower than 5% countable? 

 

How can we handle the recipe if its cooking procedure is the same but the ingredients are changed by less than 5% percent portion weight?

 

 

 

Thanks

 

  _____  

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