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  2. Nutrition analysis - Wikipedia

    en.wikipedia.org/wiki/Nutrition_analysis

    Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR

  3. Food sampling - Wikipedia

    en.wikipedia.org/wiki/Food_sampling

    There are exceptions, however, such as the sampling of nut products for the presence of aflatoxins, which stipulate a primary sample size related to the size of the consignment – with associated requirements for initial homogenisation to produce a smaller sample to be sent for analysis. The Food Safety Act 1990 [1] affords a right for defence ...

  4. Why not all 'high-protein' food products are good for you - AOL

    www.aol.com/why-not-high-protein-food-070000397.html

    The food type most likely to have these claims was plant-based meat analogues, with almost 70% of these products making this claim. About 60% of products with protein claims had protein added to them.

  5. Food composition data - Wikipedia

    en.wikipedia.org/wiki/Food_composition_data

    Food composition datasets (FCDBs) or food composition tables are resources that provide detailed food composition data (FCD) on the nutritionally important components of foods. FCDBs provide values for energy and nutrients including protein , carbohydrates , fat , vitamins and minerals and for other important food components such as fibre .

  6. Proximate - Wikipedia

    en.wikipedia.org/wiki/Proximate

    The fifth constituent, carbohydrates, are calculated based on the determination of the four others. Proximates should nearly always account for 100% of a food product; any deviation from 100% displays the resolution of the chemical test, as small variations in the way each test is performed accumulate or overlap the compositional make-up.

  7. Food science - Wikipedia

    en.wikipedia.org/wiki/Food_science

    Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.

  8. Food rheology - Wikipedia

    en.wikipedia.org/wiki/Food_rheology

    Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.

  9. Food moisture analysis - Wikipedia

    en.wikipedia.org/wiki/Food_moisture_analysis

    Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.

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