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Related Concept Videos

Classifying Matter by Composition03:35

Classifying Matter by Composition

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Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures. 
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Regulation of Food Intake01:30

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Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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The blood in our bodies comprises three major components: blood plasma, formed elements, and the extracellular matrix. Blood plasma is a yellowish fluid that constitutes 55% of the total blood volume. It is primarily made up of water and essential substances such as electrolytes and proteins. Blood plasma serves as a medium for transporting blood cells and also contains nutrients, enzymes, hormones, antibodies, and gases.
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Composite Bodies00:55

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A composite body is a body made up of multiple parts, connected to form a larger, unified object. Each part has its own weight and center of gravity, which must be considered to determine the center of gravity of the composite body. In cases where the density or specific weight is constant, the center of gravity coincides with the centroid.
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Microorganisms in Agriculture and Food industry01:27

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Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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Composition of Body Fluids01:29

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Water functions as a solvent accommodating various solutes, which can be categorized under electrolytes and non-electrolytes. Non-electrolytes are usually held together by covalent bonds, restricting them from dissociating in solution, thereby leading to a lack of electrically charged components upon dissolving in water. They are predominantly organic molecules, such as glucose, creatinine, and urea. Electrolytes, on the other hand, are compounds that can break down into ions in water.
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Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
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Food Composition at Present: New Challenges.

Maria Kapsokefalou1,2, Mark Roe3, Aida Turrini4

  • 1Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Nutrients
|July 28, 2019
PubMed
Summary
This summary is machine-generated.

High-quality food composition data is crucial for nutrition and health research. Emerging technologies and new approaches are needed to address challenges in data harmonization, standardization, and accessibility, especially for the Mediterranean region.

Keywords:
data qualitydietary assessmentfood composition datafood descriptionfood matchingresearch infrastructure

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Area of Science:

  • Food Science
  • Nutrition Science
  • Public Health

Background:

  • Food composition data is vital for food, nutrition, and health sectors.
  • Dynamic changes and emerging technologies present new challenges and opportunities for data quality.
  • The NUTRIMAD 2018 congress focused on these challenges for the Mediterranean region.

Purpose of the Study:

  • To review challenges and opportunities in food composition data.
  • To discuss the impact of these challenges on the Mediterranean region.
  • To explore the role of Research Infrastructures and networks in improving data accessibility and use.

Main Methods:

  • Review of challenges and opportunities in food composition data.
  • Discussion of data harmonization, standardization, compilation, use, thesauri, classification, description, and exchange.
  • Exploration of the role of automated tools and Research Infrastructures.

Main Results:

  • Several areas require new approaches, including data harmonization, standardization, compilation, use, thesauri, food classification, description, and data exchange.
  • Automated tools are needed for documentation consistency, inter-dataset linking, food matching, and portion size capture.
  • Sustainable networks and Research Infrastructures are essential for improved access and effective use of food composition data.

Conclusions:

  • A Mediterranean Network sharing high-quality food composition data is vital for research and policy initiatives supporting the Mediterranean Diet.
  • EuroFIR AISBL plays a key role in coordinating experts and contributing to global efforts for data quality.
  • Addressing data challenges through new approaches and tools will enhance the utility of food composition data for public health.