Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition

This Special Issue collects research on and applications of the relationship between food, nutrition, and databases. The development of databases of nutrients, bioactive compounds, and metabolites are key tools for human health and public nutrition and represent resources for a wide range of applica...

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Other Authors: Durazzo, Alessandra (Editor), Lucarini, Massimo (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
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DOAB: description of the publication
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520 |a This Special Issue collects research on and applications of the relationship between food, nutrition, and databases. The development of databases of nutrients, bioactive compounds, and metabolites are key tools for human health and public nutrition and represent resources for a wide range of applications in food, pharmaceutical, nutraceutical, epidemiology, and medicinal areas. The current research trends are highlighted. 
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650 7 |a Food & society  |2 bicssc 
653 |a plant sterols 
653 |a database 
653 |a Polish population 
653 |a supermarket packaged foods 
653 |a private labels 
653 |a generic labels 
653 |a branded labels 
653 |a health star rating 
653 |a sugar 
653 |a sodium 
653 |a healthiness 
653 |a price 
653 |a public health policy 
653 |a food data 
653 |a natural substances 
653 |a health promotion 
653 |a sustainable foods 
653 |a national food composition databases 
653 |a one health 
653 |a nutritional knowledge 
653 |a eight-year-old students 
653 |a official control 
653 |a school canteen 
653 |a food composition database 
653 |a nutrient pattern 
653 |a nutrient composition 
653 |a principal component analysis 
653 |a food-based dietary guideline 
653 |a salt intake 
653 |a South Africa 
653 |a salt content 
653 |a nutritional claims 
653 |a nutrient profile/profiling models 
653 |a changes in sodium content 
653 |a food database 
653 |a public health 
653 |a industrially-produced trans fatty acids 
653 |a Elaidic acid 
653 |a Linolelaidic acid 
653 |a traditional dishes 
653 |a Arabic sweets 
653 |a market foods 
653 |a Lebanon 
653 |a n/a 
653 |a fast food 
653 |a total sugars 
653 |a population health 
653 |a food environments 
653 |a meal combos 
653 |a food standardization 
653 |a nutrients 
653 |a bioactive compounds 
653 |a personalized nutrition 
653 |a saccharin 
653 |a sucralose 
653 |a gut microbiota 
653 |a acceptable daily intake 
653 |a short-term studies 
653 |a long-term studies 
653 |a short-chain fatty acids 
653 |a cognitive impairment 
653 |a cognitive decline 
653 |a nutritional care 
653 |a hospitalized patient 
653 |a elderly patient 
653 |a EuroFIR AISBL 
653 |a food data banks 
653 |a standardization 
653 |a harmonization 
653 |a interoperability 
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