Review
Nutrition & Dietetics
Malory Jumat, Kwaku Gyebi Duodu, Averalda van Graan
Summary: The purpose of this study was to compile data on the presence and content of polyphenolic components in South African foods into a database. The findings show that South Africa has abundant information on the polyphenol content of foods, which could be utilized to estimate polyphenol intake for the population.
Review
Chemistry, Applied
Rouba Khalil Naaman, Arwa Almasaudi, Eram Albajri, Manal Naseeb
Summary: This article investigates the availability of a national food composition database (FCDB) and dietary analysis software in Saudi Arabia. The study found that there is currently no FCDB or dietary analysis software specific to Saudi Arabia, and the existing software does not cater to the needs of the Saudi population. Therefore, there is a need to develop or adapt a FCDB and dietary analysis software that reflects the dietary intake of the Saudi population.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Nutrition & Dietetics
Luotao Lin, Jiangpeng He, Fengqing Zhu, Edward J. Delp, Heather A. Eicher-Miller
Summary: To accurately identify food images, a food image database based on commonly consumed US foods and those contributing the most to energy was developed using a systematic classification structure aligned with the USDA food classification system. Images were mined from the web, annotated, and organized according to food category and subcategory, and then assigned a corresponding USDA food code in order to link the images to nutrient composition in the USDA's database. This database can be used for food identification and dietary assessment.
Article
Food Science & Technology
Daniel Hinojosa-Nogueira, Joes J. Muros, Beatriz Navajas-Porras, Adriana Delgado-Osorio, Sergio Perez-Burillo, Silvia Pastoriza, Jose A. Rufian-Henares
Summary: The aim of the present study was to assess dietary exposure by creating a database similar to food composition databases but with a focus on potential food contaminants. The CONT11 database collects information on 11 contaminants from over 220 foods and was validated using a food frequency questionnaire for children. The study confirmed the usefulness of the database, as the outcomes were within the range of values described by other studies.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Chemistry, Applied
Areej Bawajeeh, Sondos Kalendar, Giulia Scarpa, Neil Hancock, Sarah Beer, Lauren Gibson, Grace Williams, Basma Dashti, Salwa Albar, Hannah Ensaff, Michael A. Zulyniak, Charlotte E. Evans, Janet E. Cade
Summary: Developing an Arabic FCDB of commonly available foods in the GCC, including Saudi Arabia and Kuwait, is essential for assessing dietary intake. The database, which contains 2016 food items with standardized portion size images, has been integrated into the online dietary assessment tool myfood24 for Arabic users.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Applied
Meetali Sinha, Deepak Kumar Sachan, Roshni Bhattacharya, Prakrity Singh, Ramakrishnan Parthasarathi
Summary: Polyphenols are bioactive substances that can minimize the risk of chronic diseases. The database ToxDP2 provides researchers with an understanding of the structure-function-toxicity relationships of polyphenols, aiding in the development of nutraceuticals, pharmaceuticals, herbal supplements, and formulations. The web-based database fills the gaps in toxicological information and assesses the safety of dietary polyphenols.
Article
Nutrition & Dietetics
Catharine Pickford, Lacey McCormack, Yibin Liu, Heather A. Eicher-Miller
Summary: This study compared two US Department of Agriculture food composition databases in estimating nutrient means in the food pantry environment. The results showed that the National Nutrient Database for Standard Reference version 28 was a better match for the food items in Midwestern food pantry inventories compared to the Food and Nutrient Database for Dietary Studies 2013-2014.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2022)
Article
Nutrition & Dietetics
Andy Wai Kan Yeung
Summary: Food composition databases are important tools that provide information on the nutritional content of foods. A bibliometric study was conducted to identify productive authors, institutions, and journals in the field. The study also analyzed the chemicals/compounds and databases used in highly cited papers. Promoting high-quality national and international food composition databases is crucial for improving nutrition and public health globally.
Article
Food Science & Technology
Jennifer A. Jamieson, Kelsey Gill, Samantha Fisher, Marcia English
Summary: This study aimed to develop a comprehensive food composition database for gluten-free foods consumed in Canada, in order to assess their nutritional adequacy and diet quality. The results showed that gluten-free products were a good source of vitamins and minerals, but had high levels of fat and sugar.
Article
Nutrition & Dietetics
Federica Fiori, Maria Parpinel, Federico Morreale, Nicoletta Pellegrini
Summary: The study aimed to update the Italian gluten-free food composition database and apply it to a theoretical gluten-free diet assessment. The results showed that celiac disease patients can meet their nutrient requirements by substituting gluten-containing food with gluten-free cereal-based products.
Article
Biochemistry & Molecular Biology
Chloe X. Yap, Anjali K. Henders, Gail A. Alvares, David L. A. Wood, Lutz Krause, Gene W. Tyson, Restuadi Restuadi, Leanne Wallace, Tiana McLaren, Narelle K. Hansell, Dominique Cleary, Rachel Grove, Claire Hafekost, Alexis Harun, Helen Holdsworth, Rachel Jellett, Feroza Khan, Lauren P. Lawson, Jodie Leslie, Mira Levis Frenk, Anne Masi, Nisha E. Mathew, Melanie Muniandy, Michaela Nothard, Jessica L. Miller, Lorelle Nunn, Gerald Holtmann, Lachlan T. Strike, Greig I. de Zubicaray, Paul M. Thompson, Katie L. McMahon, Margaret J. Wright, Peter M. Visscher, Paul A. Dawson, Cheryl Dissanayake, Valsamma Eapen, Helen S. Heussler, Allan F. McRae, Andrew J. O. Whitehouse, Naomi R. Wray, Jacob Gratten
Summary: The study found negligible direct associations between ASD diagnosis and the gut microbiome, but suggested that ASD-related restricted interests may be linked to diet, microbial taxonomic diversity, and stool consistency. The dataset was well powered to detect microbiome associations with traits such as age, dietary intake, and stool consistency, cautioning against claims that the microbiome has a driving role in ASD.
Review
Nutrition & Dietetics
Yusentha Balakrishna, Samuel Manda, Henry Mwambi, Averalda van Graan
Summary: This review collected literature using statistical methods to analyze food composition databases, highlighting the main statistical methods and research objectives used. The study suggests that nutrient data has unique characteristics that require specific analytical methods.
Article
Nutrition & Dietetics
Aknur Karabay, Arman Bolatov, Huseyin Atakan Varol, Mei-Yen Chan
Summary: Currently, it has become a common practice for people to photograph their food and share these images on social media. Utilizing this trend, real-time food recognition and classification can greatly simplify the process of dietary tracking and intervention. This study focuses on creating a comprehensive dataset of Central Asian cuisine, which includes 42 food categories and over 16,000 images of unique regional dishes. The accuracy of the food recognition model developed using this dataset reached 88.70% (42 classes), highlighting the effectiveness of computer vision in dietary assessment.
Article
Chemistry, Applied
Donna G. Rhodes, Suzanne Morton, Rebecca Myrowitz, Alanna J. Moshfegh
Summary: The USDA Food and Nutrient Database for Dietary Studies (FNDDS) is a database used for analyzing dietary intakes from WWEIA and NHANES. The latest version, FNDDS 2019-2020, contains 5624 food codes and their descriptions, with nutrient values and portion weights included. The data is derived from USDA's FoodData Central and Foundation Foods.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Wei Wang, Weiqing Min, Tianhao Li, Xiaoxiao Dong, Haisheng Li, Shuqiang Jiang
Summary: This review introduces the architectures of Vision-Based Dietary Assessment (VBDA), including multi-stage and end-to-end methods. With the advances in deep learning, VBDA is moving towards end-to-end implementation, which improves the accuracy and convenience of dietary assessment. However, there are still many challenges for VBDA and more practical solutions are needed for further improvement.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
