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- ments are made for fat and moisture gains and losses. 14 Paul and Southgate (1978) 15 U.S. Department (...) . 405. 5 Clausen, J., Ovesen, L. (2001). Proximate Contents, Losses and Gains of Fat, Pro- tein (...) WP 1 Report on Nutrient Losses and Gains Factors used in European Food Composition Databases
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Score: 1559493.1 - https://www.fao.org/uploads/me...d_gains_EroFIR_2006_D1.5.5.pdf
Data Source: un
/moisture content. Salt uptake is affected by: Fat content Thickness of fish Freshness Temperature Food loss (...) and pests typically cause waste, as well as quality loss. Oxidation of fat brings about colour change (...) Artisanal Fish Salting | Food Loss and Waste in Fish Value Chains | Food and Agriculture
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Score: 1478981.4 - https://www.fao.org/flw-in-fis...age/artisanal-fish-salting/en/
Data Source: un
for the data, judgements of coders, or values for yields retentions, and water/fat changes during preparation (...) ). • The Chinese tables [16] include a table on the effect of cooking on vitamin losses and an appendix on daily
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Score: 1375486.2 - https://www.fao.org/uploads/me..._Composition_Data_Bases_02.pdf
Data Source: un
that is high in sugars, fats and salt, which can lead to unhealthy weight gain (i.e. overweight and obesity (...) . For snacks, choose raw vegetables and fresh fruit, rather than foods that are high in sugars, fats or salt (...) . Avoid overcooking vegetables and fruit as this can lead to the loss of important vitamins. When using
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Score: 1366512.9 - https://www.who.int/news-room/...althy-diet-keys-to-eating-well
Data Source: un
methods for proteins in foods 7 2.2 Analytical methods for fats in food 11 2.3 Analytical methods (...) FACTORS 57 4.1 Protein 57 4.2 Fat 58 4.3 Carbohydrate 58 4.4 Alcohol, polyols, organic acics and other (...) on energy expenditure data.2 In addition to discussing the preferred methods of protein, fat, carbohydrate
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Score: 1335023.8 - https://www.fao.org/uploads/me...ia/FAO_2003_Food_Energy_02.pdf
Data Source: un
change is a result of moisture (e.g. water) and solid (e.g. fat) losses or gains. Retention factor: Term (...) . This is usually applied to changes in water, fat, vitamin and mineral content. NLG factors: Nutrient losses (...) Retention Factors by Food Group – Cooked with Fat or Oil Authors: Ana Lucía Vásquez-Caicedo (BFEL), Simone
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Score: 1326381.9 - https://www.fao.org/uploads/me...2007_recipe_rulesD2.2.9_02.pdf
Data Source: un
or the loss of limbs. “Obesity is the number one risk factor for diabetes. Increased intake of fat and sugar (...) stages of the disease it can cause serious health problems such as the loss of eye sight, kidney failure (...) to the office instead of using the car, and reduce sugar and fat as you eat and drink." The World Health
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Score: 1318748.6 - https://www.who.int/macaochina...apid-rise-of-diabetes-in-china
Data Source: un
or the loss of limbs. “Obesity is the number one risk factor for diabetes. Increased intake of fat and sugar (...) stages of the disease it can cause serious health problems such as the loss of eye sight, kidney failure (...) to the office instead of using the car, and reduce sugar and fat as you eat and drink." The World Health
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Score: 1318748.6 - https://www.who.int/hongkongch...apid-rise-of-diabetes-in-china
Data Source: un
such as the loss of eye sight, kidney failure or the loss of limbs. “Obesity is the number one risk factor (...) for diabetes. Increased intake of fat and sugar in food and drinks, together with a lack of physical activity (...) and fat as you eat and drink." The World Health Organization estimates that 347 million people
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Score: 1294216.9 - https://www.who.int/china/news...apid-rise-of-diabetes-in-china
Data Source: un
release Malaria vaccine pilot launched in Malawi 23 April 2019 Statement Fats, oils, food and food service (...) industries should join global effort to eliminate industrial trans fat from processed food by 2023 23 April (...) 2019 Departmental news Increasing the adoption of animal vaccines to address livestock losses and boost
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Score: 1283632.2 - https://www.who.int/singapore/news/releases/203
Data Source: un