Porrini M, Ciappellano S, Simonetti P, Testolin G
Int J Vitam Nutr Res. 1986;56(3):263-8.
50 different food items, including "first courses", main and side dishes, cheese and pork products, have been analysed for proteins, carbohydrates, fats, fiber, thiamin, riboflavin and vitamin A. The results obtained have been compared with the values determined on food samples by means of food composition tables so as to have information about the quantitative variations occurring after food processing. It can be concluded that composition tables report sufficiently reliable data with regard to the protein, fat and carbohydrate content for most of the considered food items. On the other hand, values for vitamins are lower by analysis than by calculation, suggesting that it is necessary to continually check data.
对50种不同的食品进行了分析，包括“头盘”、主菜和配菜、奶酪及猪肉制品，检测了其中蛋白质、碳水化合物、脂肪、纤维、硫胺素、核黄素和维生素A的含量。将所得结果与通过食物成分表测定的食品样本值进行比较，以便了解食品加工后出现的定量变化。可以得出结论，对于大多数所考虑的食品，成分表所报告的蛋白质、脂肪和碳水化合物含量数据足够可靠。另一方面，经分析得出的维生素含量值低于计算得出的值，这表明有必要持续核对数据。
