EuroFIR reports on recipe calculation and retention factors
Vásquez-Caicedo, A.L, Bell, S.,
Hartmann, B.:
Report on collection of rules on use of recipe
calculation procedures including the use of yield and
retention factors for imputing nutrient values for
composite foods (D2.2.9), March 2008.
Reinivuo, H., Laitinen, K.:
WP2.2 Composite
foods: Harmonisation of recipe calculation procedures
(D2.2.12/M2.2.4), April 2007.
Reinivuo, H.:
Inventory of recipe calculation
documentations of EuroFIR partners. An annex to the
report of 'Proposal for the harmonisation of recipe
calculation procedures (D2.2.12/M2.2.4), May 2007.
Bell et al.:
Report on Nutrient Losses and Gains Factors used in
European Food Composition Databases. (D1.5.5)
Other papers and information related to recipe
calculation
Recipe calculation in general
Rand et al.:
Recipe Calculation Guidelines in
Compiling Data for Food Composition Data Bases. United
Nations University Press, 1991.
Reports, presentations and tables
Bognár, A.:
Tables of weight yield of food and
retention factors of food constituents for the
calculation of nutrition composition of cooked foods
(dishes). Bundesforschungsanstalt für Ernährung,
Karlsruhe, 2002.
Bergström, L.:
Nutrient Losses and Gains. Statens
Livsmedelsverk, Uppsala, 1994.
Unwin, I.D.:
EUROFOODS Guidelines for Recipe Information
Management . Journal of Food Composition and Analysis
Volume 13, Issue 4, August 2000, Pages 745-754.
Unwin, I.D.:
Recipe Calculation in Food Table
Software. COST Action 99/EUROFOODS Workshop on Recipe
Calculation and Information Management, 4 July 1999,
Rome.
Agriculture Handbook No. 102:
Food Yields Summarized
by Different Stages of Preparation. USDA Agricultural
Research Service, Washington, D.C., 1975.
USDA Table of Nutrient Retention Factors, Release 5.
USDA Nutrient Data Laboratory, Washington D.C., 2003.
Scientific papers
Bognár and Piekarski:
Guidelines for Recipe
Information and Calculation of Nutrient Composition of
Prepared Foods (Dishes). Journal of Food Composition and
Analysis Volume 13, Issue 4, August 2000, Pages 391-410.
Clausen and Ovesen:
Changes in fat content of pork
and beef after pan-frying under different conditions.
Journal of Food Composition and Analysis Volume 18,
Issues 2-3, March-May 2005, Pages 201-211.
Clausen and Ovesen:
Proximate Contents, Losses and
Gains of Fat, Protein and Water Comparing Raw, Hospital-
and Household-Cooked Pork Cuts. Journal of Food
Composition and Analysis Volume 14, Issue 5, October
2001, Pages 491-503.
Clausen and Ovesen:
Vitamin D3 and 25-hydroxyvitamin
D3 in raw and cooked pork cuts. Journal of Food
Composition and Analysis Volume 16, Issue 5, October
2003, Pages 575-585.
Lassen et al.:
A comparison of the retention of
vitamins B1, B2 and B6, and cooking yield in pork loin
with conventional and enhanced meal-service systems.
European Food Research and Technology, Volume 215,
Number 3, Pages 194-199, September, 2002.
Murphy at al.:
Comparisons of methods for calculating
retentions of nutrients in cooked foods. J. Agric. Food
Chem.; 1975; 23(6) pp 1153 - 1157.
Padrangi and Laborde:
Retention of Folate,
Carotenoids, and Other Quality Characteristics in
Commercially Packaged Fresh Spinach. Journal of Food
Science, Vol. 69, Nr. 9, 2004.
Rodriguez-Amaya:
Carotenoides y Preparacion de
Alimentos: La Retención de los Carotenoides Provitamina
A en Alimentos Preparados, Procesados Almacenados. JSI,
1999.
Rodriguez-Amaya:
Carotenoids and Food Preparation:
The Retention of Provitamin A Carotenoids in Prepared,
Processed, and Stored Foods. January 1997.
Sioen et al.:
Effects of pan-frying in margarine and
olive oil on the fatty acid composition of cod and
salmon. Food Chemistry 98 (2006) 609–617.
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