Traditional foods: a science and society perspective

Traditional foods: a science and society perspective Traditional foods reflect cultural inheritance and have left their imprints on contemporary dietary patterns. They are key elements for the dietary patterns in different countries and consequently are important to accurately estimate population dietary intakes. However, this information is missing from most current national food composition databases. EuroFIR aims to enrich national food composition tables that lack nutrient data on traditional foods and to provide data on selected bioactive components. In this context, a common definition of traditional foods has been agreed upon for the classification of traditional foods in European food composition tables. A list of traditional foods, for which analytical nutritional and bioactive data will be provided, has been developed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Traditional foods: a science and society perspective

Loading next page...
 
/lp/elsevier/traditional-foods-a-science-and-society-perspective-1uyGrj5qtz
Publisher
Elsevier
Copyright
Copyright © 2007 Elsevier Ltd
ISSN
0924-2244
D.O.I.
10.1016/j.tifs.2007.03.007
Publisher site
See Article on Publisher Site

Abstract

Traditional foods reflect cultural inheritance and have left their imprints on contemporary dietary patterns. They are key elements for the dietary patterns in different countries and consequently are important to accurately estimate population dietary intakes. However, this information is missing from most current national food composition databases. EuroFIR aims to enrich national food composition tables that lack nutrient data on traditional foods and to provide data on selected bioactive components. In this context, a common definition of traditional foods has been agreed upon for the classification of traditional foods in European food composition tables. A list of traditional foods, for which analytical nutritional and bioactive data will be provided, has been developed.

Journal

Trends in Food Science & TechnologyElsevier

Published: Aug 1, 2007

References

  • Minimal processing for healthy traditional foods
    Allende, A.; Tomas-Barberan, F.; Gil, M.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off