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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