Dear Tayo
Sorry, I forgot some links:
For nutrients/recipe calculations, I have collected a long list of
references in Compilers' Toolbox™ (under construction!,
http://toolbox.foodcomp.info/ToolBox_RecipeCalculation.asp
)
I also mentioned the term “processing factors” in connection with
pesticides/contaminants.
You may find some examples at the following sites
RIVM (https://chemkap.rivm.nl/groente-fruit/processing-factors/)
BfR compilation on processing factors for pesticide residues
(http://www.bfr.bund.de/en/pesticides-579.html, factors in zip file
http://www.bfr.bund.de/en/pesticides-579.html)
All the best,
Anders
Anders Møller
Danish Food Informatics
Borgediget 12
DK-4000 Roskilde, Denmark
Websites: Danish Food Informatics ( <http://www.danfood.info/>
http://www.danfood.info)
SciName Finder™ ( <http://www.sciname.info/>
http://www.sciname.info)
LanguaL™ ( <http://www.langual.org/>
http://www.langual.org)
From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Tayo Shokunbi
Sent: 31 July 2014 08:40
To: [log in to unmask]
Subject: Which is the better option
Dear Colleagues,
In this era of limited resources for researches in the developing countries,
what will be your advice to a scientist faced with the need to make a choice
between analysis of RAW or PROCESSED foods? He needs the data obtained from
the analysis for TOXICITY risk assessment as well as assessment of a
populace for ADEQUACY of nutrient intakes.
Best regards
Shokunbi, OS (MSc)
Biochemistry Department, Benjamin Carson School of Medicine,
Babcock University, Ilisan Remo,
Ogun State, Nigeria.
+2348030689633.
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