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Energy from food — old values and new perspectives
Author(s) -
LIVESEY G.
Publication year - 1988
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1988.tb00265.x
Subject(s) - food energy , energy (signal processing) , energy density , food science , biochemical engineering , risk analysis (engineering) , medicine , chemistry , engineering , mathematics , statistics , biochemistry , engineering physics
Summary Current methods for assessment of food energy values are under pressure from a need for an internationally agreed method; remaining uncertainties in the composition, utilization and dietary effects of unavailable carbohydrate; the occurrence of new food ingredients; the application of new processing methods; the development of empirical approaches to food energy assessment and the potential for more functionally and biochemically based systems of assessment. Also, the experimental evaluation of alternative carbohydrates may be a tricky problem.