Nutritional composition allowances

Due to the lack of bioassays that mimic the situation of toxin-containing food particles, most of the work has been performed on herbivores that feed on diets of phytoplankton species with different degrees of toxicity. This has led to multiple variant parameters, not allowing the direct comparison of effects due to the varying toxin contents. In a few cases, these studies have the advantage of being able to directly compare different clones of one species with variable toxicities but otherwise comparable biochemical composition. There, the effect of the toxins can be determined without overlaying effects due to different nutritional quality of the food. 

The proximate analyses, mineral composition, digestibility coefficients and nutritive values of brassicas, by-products, grains, grasses, hays, legumes, oil cakes, root crops, seeds and silages are given in MAFF/ADAS (1971) Nutrient Allowances and Composition of Feedingstuffs for Ruminants (Advisory Paper No. 11). 

Increasing knowledge of the biosynthesis and nutritional requirements that affect the yield and acyl composition of xanthan gum should allow production of an improved and unvarying product 96,198,277... 

Better markers of nutrition status and methods for determining patient-specific nutrition requirements are needed to allow further refinement of estimates of individual nutrition needs. Functional tests and simple, noninvasive tests for body composition analysis hold promise for the future. However, until better methods of assessment become available clinically and are demonstrated to be cost-effective, the currently available battery of tests will continue to be the mainstay of nutrition assessment. 

The high temperatures used in the pyrolysis methodology make difficult a strict control of the procedure and its reproducibility. A caramelization method allowing high conversions into DFAs with total control on the composition of the final product and technically appropriate for nutritional studies and food applications... 

There are many factors that affect the composition and content of phenolic compounds in wines. The color, stability, possible nutritive benefit and sensory characteristics of the wine will be strongly affected by these changes. Increased understanding will allow winemakers to produce more pleasant and beneficial wines. 

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