Método Ensaio
Acid hydrolysis with gravimetric quantification
Air drying
Amino acids, total eight essential + CYS + TYR, calculated as sum of individual amino acids
Amino acids, total eight essential + HIS and ARG, calculated as sum of individual amino acids
Amino acids, total eight essential + HIS, calculated as sum of individual amino acids
Amino acids, total eight essential, calculated as sum of individual amino acids
Amino acids, total essential, calculated as sum of individual amino acids
Analytical method not known
Analytical methods
Analytical or calculation method not known
Animal bioassay
Ash calculated as sum of minerals
Ashing
Atomic absorption spectroscopy
Atomic emission spectroscopy
Beta-carotene calculated from total vitamin A
Beta-carotene equivalent calculation including alpha-carotene
Beta-carotene equivalent calculculation including alpha-carotene and cryptoxanthins
Binding assay
Bioassay
Bomb calorimetry
CHO calculated by difference.
Calculation methods
Carbohydrate, EC Nutrition Labelling Directive, calculated from available carbohydrate and polyols
Carbohydrate, EC Nutrition Labelling Directive, calculated from available carbohydrate and polyols
Carbohydrate, available calculated from sugar and starch
Carbohydrate, available calculated from sugar, starch, oligosaccharides and matodextrins
Carbohydrate, available, calculated by difference
Carbohydrate, available, calculated by difference(using PROT instead of 6.25*NT)
Carbohydrate, available, calculated by difference, generic, organic acids considered
Carbohydrate, available, calculated by difference, organic acids not considered (ash as sum of minerals)
Carbohydrate, available, calculated from sugar, starch, oligosaccharides, maltodextrins and polyols
Carbohydrate, available, calculated from total carbohydrate by difference
Carbohydrate, total, calculated by difference
Carbohydrate, total, calculated by difference(using individual minerals instead of ash)
Carbohydrate, total, calculated by difference, generic, organic acids considered
Carbohydrate, total, calculated by difference, organic acids not considered (ash as sum of minerals)
Carotenes, total, calculated as sum of carotenoids (no activity adjustment)
Chemical assay
Chromatography
Colorimetric method
Colorimetry
Column chromatography
Convert FA from per 100g FAME to per 100g FAT
Convert FA from per 100g FAT to per 100g total food
Dietary fibre calculated from individual fibre fractions
Dietary fibre calculated from total carbohydrates and available carbohydrate
Difference
Disaccharides calculated as sum of individual disaccharides
Disaccharides, calculated as sum of individual saccharides
Distillation
Distillation titrimetry
Dry ashing
Dry matter calculated from water content
Drying
Dumas method
Dye binding
Energy (kcal) calculated from energy (kJ) as kJ/4.18
Energy calculated according to Atwater (kJ, general factors)
Energy calculated according to Atwater (kcal, general factors)
Energy calculated according to Atwater (specific factors)
Energy calculated according to Codex Alimentarius (kJ)
Energy calculated according to Codex Alimentarius (kcal)
Energy calculated according to EC Nutrition Labelling Directive (kJ)
Energy calculated according to EC Nutrition Labelling Directive (kJ, polydextrose exception)
Energy calculated according to EC Nutrition Labelling Directive (kcal)
Energy calculated according to Nordic Nutrition Recommendations (kJ)
Energy calculated according to Nutrition Labelling Directive 2008/100/EC (kJ)
Energy calculated according to Nutrition Labelling Directive 2008/100/EC (kcal)
Energy calculated according to Nutrition Labelling Directive 90/496/EEC (kJ, NCF protein exception)
Energy calculated according to Nutrition Labelling Directive 90/496/EEC (kcal, NCF protein exception)
Energy calculated according to Regulation (EU) 1169/2011 (kJ, NCF protein exception)
Energy calculated according to Regulation (EU) 1169/2011 (kcal, NCF protein exception)
Energy calculated according to Southgate (kJ)
Energy calculated according to Southgate (kcal)
Energy calculated according to Swiss Standard
Energy calculated according to Swiss Standard
Energy calculated according to Swiss Standard (kJ)
Energy calculated according to Swiss Standard (kcal)
Energy calculated according to adapted factors (kJ)
Englyst method
Enzymatic
Enzymatic colorimetry
Enzymatic, other method
Enzymatic-colorimetric method
Enzymatic-gravimetric method
Enzyme hydrolysis
EuroFIR recipe calculation procedure
Factored summation
Fat, monounsaturated cis, total, calculated by difference
Fat, monounsaturated cis, total, calculated from total monounsaturated cis fatty acids
Fat, polyunsaturated, total, calculated by difference
Fat, polyunsaturated, total, calculated from total polyunsaturated fatty acids
Fat, saturated, total, calculated by difference
Fat, saturated, total, calculated from total saturated fatty acids
Fat, trans, total, calculated by difference
Fat, trans, total, calculated from total trans fatty acids
Fat, unsaturated, total, calculated as the sum of total monounsaturated, polyunsaturated and trans fat
Fat, unsaturated, total, calculated by difference from total fat minus total saturated fat
Fatty acid content calculated on fatty acid profile (%)
Fatty acids, monounsaturated fatty acids calculated by difference
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, including trans isomers
Fatty acids, other polyunsaturated fatty acids calculated by difference
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, including all isomers
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, excluding all-trans isomers
Fatty acids, saturated fatty acids by difference
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers
Fatty acids, saturated, calculated as the sum of individual fatty acids, including branched chain isomers
Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids
Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids
Fatty acids, total fatty acids calculated as sum of individual fatty acids
Fatty acids, total fatty acids calculated from total fat
Fatty acids, total monounsaturated, calculated from total monounsaturated fat
Fatty acids, total polyunsaturated n-3 fatty acids
Fatty acids, total polyunsaturated, calculated from total polyunsaturated fat
Fatty acids, total saturated, calculated from total saturated fat
Fatty acids, total trans, calculated as sum of mono and polyunsaturated all trans isomers
Fatty acids, total trans, calculated from total trans fat
Fatty acids, total unsaturated, calculated by difference from total fatty acids and total saturated fatty acids
Fatty acids, trans fatty acids by difference
Fatty acids, unsaturated total, calculated as the sum of total monounsaturated, polyunsaturated and trans fatty acids
Fluorimetric method
Folate calculated by summation of free folic acid and bound folic acid
Folate calculated from free folic acid and bound folic acid
Folate calculated from intrinsic folic acid and added folic acid
Freeze drying
Fructose calculated by difference from total sugars minus individual mono and disaccharides
Galactose calculated by difference from total sugars minus individual mono and disaccharides
Gas chromatography
Gas chromatography mass spectroscopy
Gas-liquid chromatography
Glucose calculated by difference from total sugars minus individual mono and disaccharides
High performance anion exchange chromatography with pulsed amperometric detection
High performance liquid chromatography-tandem mass spectrometry
High-performance liquid chromatography
Hydrolysis
Imputation
Imputation of a component from one or more components from related food
Inductively Coupled Plasma Atomic Emission Spectrometry
Inductively Coupled Plasma Mass Spectrometry
Ingredient level calculation procedure
Inputation of a component from one or more components in the same food
Ion-selective electrode
Iron, haem, calculated by difference from total iron and non-haem iron
Iron, haem, calculated from total iron using a conversion factor
Iron, non-haem, calculated by difference from total iron and haem iron
Karl Fisher titration
Lactose calculated by difference from total sugars minus individual mono and disaccharides
Liquid chromatography - mass spectrometry
Maltose calculated by difference from total sugars minus individual mono and disaccharides
Microbiological assay
Microwave ashing
Mixed level calculation procedure
Monosaccharides calculated as sum of individual monosaccharides
Monosaccharides, calculated as sum of individual saccharides
Near infrared spectroscopy
Niacin equivalents (NIAEQ) calculated from preformed Niacin and Niacin equivalents from tryptophan
Niacin equivalents calculated from niacin and tryptophan
Niacin equivalents calculated from niacin and tryptophan (reduced niacin availability)
Niacin equivalents calculated from tryptophan only
Nitrogen, total, calculated from protein using specific NCF
Nuclear magnetic resonance spectroscopy
Organic acids, total, calculated as the sum of individual organic acids
Other method
Other recipe calculation procedure
Polarimetry
Potentiometry
Protein calculated as the sum of individual amino acids
Protein calculated from amino acid nitrogen
Protein calculated from protein nitrogen
Protein calculated from total nitrogen
Protein, animal, calculated by difference from total protein
Protein, animal, calculated from total protein using a conversion factor for each individual food
Protein, plant, calculated by difference from total protein
Radio-protein binding assay
Radioimmunoassay
Recipe calculation methods
Recipe calculation with factors
Recipe level calculation procedure
Reductiometry
Refractometry
Retinol by difference
Retinol calculated from individual retinoids
Retinol calculated from trans- and cis-retinol
Saccharose calculated by difference from total sugars minus individual mono and disaccharides
Salt equivalent calculated from sodium
Salt, calculated from sodium
Schoorl method
Simple recipe calculation
Simple summation
Solvent extraction
Southgate method
Specific gravity measurement
Spectroscopy
Starch by difference
Sugar calculated as the sum of individual mono-, di-, and tri-saccharides
Sugar calculated as the sum of individual mono- and disaccharides
Sugar calculated as the sum of total mono- and di-saccharides
Sugar calculated by difference
Thermal combustion
Titrimetry
Total sugars method
Ultra-performance liquid chromatography
Vacuum drying
Value borrowed from related food
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12)
Vitamin A activity calculated from retinol and beta-carotene (factor 1/2)
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6)
Vitamin A activity calculated from retinol and carotenoids
Vitamin A activity calculated from retinol, beta-carotene and other pro-vitamin A carotenoids (factors 1/6 and 1/12)
Vitamin D activity calculated as ergocalciferol
Vitamin D activity calculated as the sum of ergocalciferol and cholecalciferol
Vitamin D activity calculated from cholecalciferol and 25-hydroxy cholecalciferol (factor 5)
Vitamin D activity calculated from cholecalciferol and 25-hydroxy cholecalciferol (factors not applied)
Vitamin D activity calculated from cholecalciferol, ergocalciferol and 25-hydroxy cholecalciferol
Vitamin E activity calculated as d-alpha-tocopherol
Vitamin E activity calculated from individual tocopherols
Vitamin E activity calculated from intrinsic d-alpha-tocoperol and added alpha-tocopherol
Vitamin E activity calculated from tocopherols and tocotrienols
Vitamin E activity calculated from tocopherols and tocotrienols (DACH factors)
Vitamin E activity calculated from tocopherols and tocotrienols(using DACH Factors)
Vitamin K total calculated as the sum of vitamin K1 and vitamin K2
Vitamin K2 calculated as the sum of individual vitamin K2 isomers
Water by difference
Water by difference, generic
Water by difference, organic acids considered
Wet ashing
X-ray fluorescence spectroscopy