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The only major component of most food which contains nitrogen is protein (fat, carbohydrate and dietary fiber do not contain nitrogen). If the amount of nitrogen is multiplied by a factor depending on the kinds of protein expected in the food the total protein can be determined. This value is known as the "crude protein" content.
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. [2] Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials. [3] The main method to extract protein from whey is membrane ...
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Fortification is present in common food items in two different ways: adding back and addition. Flour loses nutritional value due to the way grains are processed; enriched flour has iron, folic acid, niacin, riboflavin, and thiamine added back to it. Conversely, other fortified foods have micronutrients added to them that don't naturally occur ...
Like other food substances, dietary supplements are not subject to the safety and efficacy testing requirements imposed on drugs, and unlike drugs they do not require prior approval by the FDA; [40] however, they are subject to the FDA regulations regarding adulteration and misbranding. The FDA can take action against dietary supplements only ...
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
International Food Safety Network; USDA resources for risk assessment Archived 2006-11-18 at the Wayback Machine; US FDA library of sources of food information; Food Safety Network thehealthline.ca; CSPI Integrity in Science; Food Safety News, Iowa State University Archived 2007-04-04 at the Wayback Machine