Development of The Japanese Food Starch and Sugars Presumptive Composition Table

Autor:	Ichiji Yamashita, Takeshi Yasui, Keiichi Tanaka, Satoshi Sasaki, Tomoko Watanabe, Ayuho Suzuki, Kyoden Yasumoto, Nozomi Fuse
Rok vydání:	2011
Předmět:	chemistry.chemical_compound Sucrose chemistry Starch USDA National Nutrient Database digestive oral and skin physiology Food composition data Maltose Food science Carbohydrate Lactose Sugar
Zdroj:	Journal for the Integrated Study of Dietary Habits. 21:314-320
ISSN:	1881-2368 1346-9770
DOI:	10.2740/jisdh.21.314
Popis:	The principal 705 Japanese foods were selected from the Standard Tables of Food Composition in Japan — 2010 — (Standard Tables) because these foods are known to contain available carbohydrates including starch, glucose, fructose, sucrose maltose and/or lactose. Individual available carbohydrate contents were calculated and tabulated based both on the estimated saccharide (carbohydrate minus dietary fiber) content of each selected food in the Standard Tables and the starch and sugar content of the food included in The McCance and Widdowson’s The Composition of Foods, USDA National Nutrient Database for Standard Reference and other sources. Because the compiled tabulated form, the Japanese Starch and Sugars Presumptive Composition Tables (JSSPCT), is harmonized with the Standard Tables, one can utilize the data in the JSSPCT as a reference for research and other purposes until and after the Ministry of Education, Culture, Sports, Science and Technology or other national organization publishes the official tables for available carbohydrate composition of foods in Japan.
Databáze:	OpenAIRE
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