Πρόλογος

 

Εισαγωγή

 

Συντονιστές

 

Συνεργαζόμενοι φορείς

 

Χρηματοδότηση

 

Βιβλιογραφία

 

 


ΠΙΝΑΚΕΣ   ΣΥΝΘΕΣΗΣ ΤΡΟΦΙΜΩΝ

 Τύπωσε το 

ΒΙΒΛΙΟΓΡΑΦΙΑ

Εισαγωγή

  1. Aro A, van Amelsvoort J, Becker W, van Erp-Baart M, Kafatos A, Leth T, van Poppel G. Trans fatty acids in dietary fats and oils from 14 European countries: the TRANSFAIR study. J. Food Compos. Analysis 1998a; 11(2): 137-147.

  2. Aro A, Amaral E, Kesteloot H, Thamm M, Rimestad A, van Poppel G. Trans fatty acids in french fries, soups and snacks from 14 European countries: the TRANSFAIR study. J. Food Compos. Analysis 1998b; 11(2): 170-177.

  3. Aro A, Couet C, Pizzoferrato L, Reykdal O, van Poppel G. Trans fatty acids in dairy and meat products from 14 European countries: the TRANSFAIR study. J. Food Compos. Analysis 1998c; 11(2): 150-160.

  4. H. Greenfield and D.A.T. Southgate. Food Composition Data Production, Management and Use. Elsevier Applied Science, London, 1992.

  5. Hassapidou MN, Manoukas AG . Tocopherol and tocotrienol compostions of Raw table olive fruit. J. Sci Food Agric 1993; 61: 277-280.

  6. Kafatos A, Chrysafidis D & Peraki E Fatty acids composition of Greek margarines. Margarine consumption by the population of Crete and its relationship to adipose tissue analysis International Journal of Food Sciences & Nutrition 1994; 45, 107-114

  7. Kafatos A, Verhagen H, Moschandreas J, Apostolaki I, Van Westerop JJ. Mediterranean diet of Crete: foods and nutrient content. J Am Diet Assoc 2000; 100(12):1487-93

  8. Klensin JC, Feskanich D, Lin V, Truswell AS, Southgate DAT. Identification of Food Components for INFOODS Data Interchange. United Nations University, Tokyo, 1989.

  9. Klensin JC. INFOODS Food Composition Data Interchange Handbook. United Nations University, Tokyo, 1992.

  10. Leclercq C, Valsta LM, Turrini A Food composition issues - implications for the development of food-based dietary guidelines Public Health Nutrition 2001 4(2B),677-682

  11. Rand WM, Pennington JAT, Murphy SP, Klensin JC. Compiling Data for Food Composition Data Bases. United Nations University, Tokyo, 1991.

  12. Rand WM, Windham CT, Wyse BW, Young VR Food Composition Data: a Users Perspective. United Nations University, Tokyo, 1987.

  13. Tornaritis M, Peraki E, Georgulli M, Kafatos A, Charalambakis G, Divanack P, Kentouri M, Yiannopoulos S, Frenaritou H & Argyrides R Fatty acids composition and total fat content of eight species of Mediterranean fish International Journal of Food Sciences & Nutrition 1994; 45, 135-139

  14. Trichopoulou A, Vasilopoulou E, Hollman P, Chamalides Ch, Foufa E, Kaloudis T, Kromhout D, Miskaki P, Petrochilou I, Poulima E, Stafilakis K & Theophilou D Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet. Food Chemistry 2000 70, 319-323

  15. van Erp-Baart M, Cuadrado C, Kafatos A, Lanzmann D, Stanley J, van Poppel G. Trans fatty acids in bakery products from 14 European countries: the TRANSFAIR study J. Food Compos. Analysis 1998; 11(2): 161-169.

  16. van Poppel, G, van Erp-Baart M, Leth T, Gevers E, Van Amelsvoort J, Antoine J-M, Kafatos A, Aro A. Trans fatty acids in foods in Europe: the TRANSFAIR Study. J. Food Compos. Analysis 1998; 11(2):112-136.

Μέθοδοι

Δειγματοληψία
Λυοφιλίωση
Θερμιδομετρία
Προσδιορισμός υγρασίας
Προσδιορισμός των στοιχείων Ca-Μg-Fe-Ρ

  1. Adams M.L., Sullivan D.M., Smith R.L. and Richter E.F., (1986). Meat and Meat Products: Evaluation of Direct Saponification Method for Determination of Cholesterol in Meats. J. Assoc. Off. Anal. Chem., 69 (5): 844-846.

  2. Al-Hasani S.M., Hlavac J. and Carpenter M.W., (1993). Rapid Determination of Cholesterol in Single and Multicomponent Prepared Foods. Journal of AOAC International, 76 (4): 902-90.

  3. Analytical Methods for Flame A.A.S., (1989). Perkin - Elmer, GmbH, Germany.

  4. Analytical Methods for Furnace A.A.S.,(1989). Perkin - Elmer, GmbH, Germany.

  5. Official Methods of Analysis (A.O.A.C.), (1973). Association of Official Analytical Chemists,12th edition.

  6. Official Methods of Analysis (A.O.A.C.), (1990). Association of Official Analytical Chemists,15th edition.

  7. Official Methods of Analysis (A.O.A.C.) (1995). Association of Official Analytical Chemists,17th edition.

  8. Βασιλακάκης Μ., (1997). Μικρά Οπωροφόρα. Εκδόσεις Δεδούση Γ., Θεσσαλονίκη.
    9. 9. Bernhard Welz, (1985). Atomic Absorption Spectrometry. Federal Republic of Germany.

  9. Chan W., Brown J., Church S.M., Buss D.H., (1996). Meat Products & Dishes. Supplement to McCance & Widdowson's: The Composition of Foods. Printed by The Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food, London.

  10. Επίσημη Εφημερίδα των Ευρωπαϊκών Κοινοτήτων (7/6/1986). Αριθμός 153/5.

  11. Fenton M. and Sim J.S., (1991). Determination of Egg Yolk Cholesterol Content by On-Column Capillary Gas Chromatography. J. Chromatogr., 540: 323-329.

  12. Greenfield H., & Southgate D.A.T., (1992). Food Composition Data. Elsevier Science Publishers, Great Britain.

  13. Goldblith S.A., Rey L., & Rothmayr W.W., (1975). Freeze Drying and Advanced Food technology. Academic Press, London.

  14. Harris, (1998). Quantitative Chemical Analysis. Freeman W.H. and Company, New York.

  15. Holland B., Unwin I.D., Buss D.H., (1988). Cereals and Cereal Products. The third supplement to McCance & Widdowson's: The Composition of Foods, 4rth Edition. Printed by The Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food, London.

  16. Holland B., Unwin I.D., Buss D.H., (1992). Fruit and Nuts. Supplement to McCance & Widdowson's: The Composition of Foods, 5rth Edition. Printed by The Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food, London.

  17. Holland B., Unwin I.D., Buss D.H., (1991). Vegetables, Herbs and Spices. Supplement to McCance & Widdowson's: The Composition of Foods, 4rth Edition. Printed by The Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food, London.

  18. Holland B., Unwin I.D., Buss D.H., (1992). Vegetable Dishes. Supplement to McCance & Widdowson's: The Composition of Foods, 5rth Edition. Printed by The Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food, London.

  19. Jeon J.I., Ikins G.W., (1995). Analyzing Food for Nutrition Labeling and Hazardous Contaminants. Edited by Dekker N., New York.

  20. Κλαδική Μελέτη "Τυροκομικά Προϊόντα", (1999). ICAP Α.Ε., Αθήνα.

  21. Κλαδική Μελέτη "Γαλακτοκομικά Προϊόντα", (1997). ICAP Α.Ε., Αθήνα.

  22. Κλαδική Μελέτη "Ζυμαρικά", (1998). ICAP Α.Ε., Αθήνα.

  23. Leslie H. and Fisher J.H.,(1971).Modern Food Analysis,. Edited by Springer-Verlag, New York.

  24. Λικίδη Χ., (1997). Ελληνική Παραδοσιακή Κουζίνα. Εκδόσεις Καρακώτσογλου Ι., Αθήνα.

  25. Metcalfe, L.D., Schmitz, A.A. and Pelka, J.R. (1966).

  26. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Analytical Chemistry, 38: 514-515.

  27. McLean J.A., Tobin G., (1987). Animal and Human Nutrition. Printed by the University Press, Cambridge, Great Britain.

  28. Naeemi E.D., Ahmad N., Al-Sharrah T.K. and Behbahani M., (1995). Rapid and Simple Method for Determination of Cholesterol in Processed Food. Journal of AOAC International, 78 (6): 1522-1525.

  29. Παπαναστασίου Π.Δ., (1999). Αλιεύματα, Τόμος Α΄. Εκδόσεις Ίων, Αθήνα.

  30. Παπαναστασίου Π.Δ., (1999). Αλιεύματα, Τόμος Β΄. Εκδόσεις Ίων, Αθήνα.

  31. Παπαναστασίου Π.Δ., (1990). Τεχνολογία και Ποιοτικός Έλεγχος Αλιευμάτων, Τόμος Α'. Εκδόσεις Ίων, Αθήνα.

  32. Παπαναστασίου Π.Δ., (1990). Τεχνολογία και Ποιοτικός Έλεγχος Αλιευμάτων, Τόμος Β'. Εκδόσεις Ίων, Αθήνα.

  33. Παρίση Δ., (1999). Γεύσεις Αιγαίου. Εκδόσεις Τοπίο, Αθήνα.

  34. Paul A.A., Southgate D.A.T., (1996). McCance and Widdowson's: The composition of Foods, Elsevier/North Holland Biochemical Press, New York.

  35. Σφακιωτάκης Ε., (1993). Γενική Δενδροκομία. Εκδόσεις Typo Man, Θεσσαλονίκη.

  36. Watt K.B., Merill L.A., (1975). Composition of Foods. In Agriculture Handbook No 8. Agricultural Research Service, United States.

Μέθοδος προσδιορισμού ολικού λίπους σε τρόφιμά (Weibull - Stoldt Method)

  1. ISO 1443 - 1973

  2. Official Methods of Analysis of the AOAC, 1984, 7.060 - .062.

  3. Stubbs, G. and Moore, A., 1919 Analyst 44, 125.

  4. Official Methods of Analysis of the AOAC, 1984, 43.275 - .277.

  5. W.W Christie (1989) Gas Chromatography and Lipids The Oily Press

  6. Darryl M. Sullivan and Donald E. Carpenter (1993) Methods of Analysis for Nutrition Labeling AOAC.

Υπολογισμός διαλυτών και μη διαλυτών διαιτητικών ινών ( Enzymatic - Gravimetric Method, MES - TRIS Buffer)

  1. ΑΟΑC Official Method 991.43, AOAC Official Methods of analysis Supplement March 1995.

Προσδιορισμός χοληστερόλης & λιπαρών οξέων

  1. Adams M.L., Sullivan D.M., Smith R.L. and Richter E.F., 1986. Meat and Meat Products: Evaluation of Direct Saponification Method for Determination of Cholesterol in Meats. J. Assoc. Off. Anal. Chem., 69 (5): 844-846

  2. Fenton M. and Sim J.S., 1991. Determination of Egg Yolk Cholesterol Content by On-Column Capillary Gas Chromatography. J. Chromatogr., 540: 323-329

  3. Metcalfe, L.D., Schmitz, A.A. and Pelka, J.R. 1966. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Analytical Chemistry, 38: 514-515.

  4. Naeemi E.D., Ahmad N., Al-Sharrah T.K. and Behbahani M, 1995. Rapid and Simple Method for Determination of Cholesterol in Processed Food. Journal of AOAC International, 78 (6): 1522-1525

  5. Al-Hasani S.M., Hlavac J. and Carpenter M.W., 1993. Rapid Determination of Cholesterol in Single and Multicomponent Prepared Foods. Journal of AOAC International, 76 (4): 902-90

Προσδιορισμός Βιταμίνης Ε με υγρή χρωματογραφία υψηλής απόδοσης (HPLC)

  1. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. IUPAC method 2.432

  2. Slover, Thompson, and Merola. JAOCS, Vol.60, no. 8, 1524- 1528

  3. Curro, Miccali, Lanuzza (1989). Determinazione mediante HPLC di tocoferoli in campioni commerciali di latte. La Ravista Delle Sostanze Grasse, Vol. LXVI, 527- 530.

Ανίχνευση των μετάλλων Se και Cr

  1. ΕΡΑ 2000.7 Method Analysis 1994 Rev 4.4

Ανάλυση φαινολών

  1. Velioglu YS, Mazza G, Gao L, Oomah BD: Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food chem 1998; 46: 4113-4117.

  2. Singleton VL, Rossi J A: Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 1965; 16: 144- 158.

Συζήτηση

  1. Finnish database: http://www.ktl.fi/fineli/.

  2. Hassapidou MN, Manoukas AG . Tocopherol and tocotrienol compostions of Raw table olive fruit. J. Sci Food Agric 1993; 61: 277-280.

  3. Holland B, Welch AA, Unwin ID, Buss D, Paul AA, Southgate DAT (1992) McCance & Widdowson's The Composition of Foods 5th ed Suffolk, England, The Royal Society of Chemistry

  4.  Tornaritis M, Peraki E, Georgulli M, Kafatos A, Charalambakis G, Divanack P, Kentouri M, Yiannopoulos S, Frenaritou H & Argyrides R Fatty acids composition and total fat content of eight species of Mediterranean fish International Journal of Food Sciences & Nutrition 1994; 45, 135-139

  5.  USDA Nutrient database for Standard Reference, Release 14: 
    http://www.nal.usda.gov/fnic/foodcomp/