GB/Z 21922-2008 Translated English of Chinese Standard. GB/Z21922-2008: Fundamental terminology and definition of nutritional component in foods
https://www.chinesestandard.net, 3 ago 2019 - 17 pagine
This standardization guidance technical document specifies the fundamental terminology and definition of nutritional component in foods. This standardized guidance technical document applies to all food production, operations, testing, labeling and other related fields. The following terms and definitions apply to this standard guidance technical document.
and/or dietary fiber AOAC beta-carotene biological activity Carbohydrates in foods carbon chain carboxylic acid class of compounds Component Conversion factor contains 50 g content in food Conversion factor Foods crude fat degree of polymerization dietary fiber and/or dietary fiber monomer double bonds energy-production nutrients Enzyme-weight method Essential amino acid factor Foods Conversion factor of fatty fatty acid content fiber in foods folic acid equivalent Food energy food is indicated Foods Conversion factor Fructan in food Glycemic index glycemic response curve guidance technical document hemicellulose human body insoluble dietary fiber Ion exchange chromatography kcala/g kilojoule kJ lignin micrograms Non-starch polysaccharides nutrient reference value nutritional component Oligosaccharide protein content protein conversion factor recommended nutrient intake retinol salt equivalent shown in formula sodium content mg soluble Soxhlet extraction standardization guidance technical starch synthesized or synthesized tocopherol tocotrienol Total dietary fiber Total niacin equivalent triglycerides Tryptophan unsaturated fatty acids vitamin A content Vitamin E