International Network of Food Data Systems (INFOODS)

International Databases

  • Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks and Their Products, VD Sidwell, National Marine Fisheries Service, US Department of Commerce, Washington, DC, USA, date unknown (English)
  • Iodine Content of Foods: Annotated Bibliography 1825-1951, [actual iodine content tables] Chilean Iodine Educational Bureau, Stone House, Bishopsgate, London, 183 pp. (1952)
  • Food Composition Tables--Minerals and Vitamins--for International Use, C Chatfield, Food and Nutritional Studies No 11, FAO, Rome, (English) (1959)
  • Proteins in Foods, S Kuppuswamy, M Srinivasan, V Subrahmanyan, Special Report Series No 33, Indian Council of Medical Research, New Delhi, (English) (1958)
  • Fatty Acids in Animal and Plant Products, VR Goddard, L Goodall, Human Nutrition Research Division, Agricultural Research Service, USDA, Washington, DC, USA (English) (1959)
  • Tables of Representative Values of Foods Commonly Used in Tropical Countries, BS Platt, Medical Research Council Special Report Series No 302, Her Majesty's Stationery Office, London (English) (1962)
  • Pantothenic Acid, Vitamin B6 and Vitamin B12, ML Orr, Consumer and Food Economics Research Division, Home Economics Research Report No 36, Agricultural Research Service, USDA, Washington, DC (English) (1969)
  • Acids in Foods and Feeding Stuffs, D Harvey, Technical Communication No 19, Commonwealth Bureau of Animal Nutrition, Aberdeen, Scotland 2nd ed, (English) (1970)
  • The Carotenoid Content of Foods with Special Reference to Developing Countries, CE West, EJ Poortvliet, Dept. of Human Nutrition, Wageningen Agricultural University, Wageningen, the Netherlands.Vitamin A Field Support Project (VITAL), International Science and Technology Institute, 1616 North Fort Myer Street, Suite 1240, Arlington, VA 22209 (English) (1993)
  • Carotenoids and Food Preparation: The retention of provitamin A carotenoids in prepared, processed and stored foods. Delia B. Rodriguez-Amaya, PhD. Office of Health & Nutrition, Bureau for Global Programmes, US Agency for International Development, John Snow, Inc/OMNI Project. 88 pp. (English) (1997)
  • Carotenoides y preparación de alimentos: La retención de los carotenoides provitamina A en alimentos preparados, procesados y almacenados.Delia B. Rodriguez-Amaya, PhD [Este documento, escrito originalmente en inglés por la Dra. Delia Rodríguez-Amaya del Departamento de Ciencias de Alimentos de la Facultad de Ingeniería de los Alimentos de la Universidad Estatal de Campinas, Brasil, ha sido traducido al español por el Prof. Saturnino de Pablo del Instituto de Nutrición y Tecnología de los Alimentos, INTA, de la Universidad de Chile y Coordinador del Centro Subregional SAFOODS.] 88 pp. (Spanish) (2000)




Last update: 20-10-2022 05:26