GB/Z 21922-2008 Translated English of Chinese Standard. GB/Z21922-2008: Fundamental terminology and definition of nutritional component in foodsThis 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. |
Common terms and phrases
and/or dietary fiber AOAC beta-carotene biological activity Carbohydrates in foods carbon chain carboxylic acid class of compounds contains 50 g content in food Conversion factor Foods crude fat degree of polymerization dietary fiber and/or 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 indicated by milligram 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 sum of fatty tocopherol tocotrienol Total dietary fiber total nitrogen amount triglycerides Tryptophan types of carotene unsaturated fatty acids vitamin A content Vitamin E