Notes - Matís

Explanations

Below you will find various explanations of the information presented in the database.

Content

Definitions of energy value and materials.

The Icelandic database on the chemical content of food (ÍSGEM). Publication on Matís website 2009.

Orka
The energy is calculated on the basis of the amount of energy. Values are given for kilograms (kJ) and kilocalories / calories (kcal). One kcal is 4,184 kJ. The following coefficients are used in the calculation of energy value:

Protein	17 kJ / g or 4 kcal / g
Carbs	17 kJ / g or 4 kcal / g
Fiber	8 kJ / g or 2 kcal / g
Fita	37 kJ / g or 9 kcal / g
Alcohol	29 kJ / g or 7 kcal / g

Protein
Protein is obtained by multiplying the amount of nitrogen by different protein coefficients depending on the type of food.

Fats and fatty acids
The total amount of fat and several categories of fatty acids are shown. In general, fats are made from fatty acids and glycerol. Therefore, you need to multiply the amount of fat by a special fatty acid coefficient (f) to find the amount of fatty acid. Fatty acid coefficients vary by food type and several coefficients are shown in the table below.

Fatty acid coefficients

	Fatty acid index (f)
Milk and products	0,945
Beef and lamb
magurt	0,916
fat	0,953
Birds	0,945
Liver	0,741
Hearts	0,789
Kidney	0,747
Fish
magur	0,700
fat	0,900
Fats and oils
all but coconut fat	0,956
coconut oil	0,942
Garden fruits	0,800
avocado	0,956
nuts	0,956

Fatty acids are divided into saturated, cis-monounsaturated, cis-polyunsaturated and trans-fatty acids. The sum of these four categories gives the total amount of fatty acid. Unsaturated fatty acids are either cis- or trans-fatty acids depending on the type of fatty acids (geometric isomerism). The trans fatty acids are all placed in one category, although they are both monounsaturated and polyunsaturated fatty acids.

Information is published on three subcategories of polyunsaturated fatty acids: n-6, n-3 and n-3 long fatty acids. Omega-6 and omega-3 fatty acids are another name for n-6 and n-3 fatty acids. Polyunsaturated fatty acids n-3 long are the sum of n-3 fatty acids with 20 or more carbon atoms, usually the following three fatty acids originate in this class: Eicosapenanoic acid (EPA, C20: 5 n-3), docosapenoanoic acid (DPA, C22: 5 n-3 ) and docosahexaenoic acid (DHA, C22: 6 n-3).

There are many fatty acids, but no values for individual fatty acids are published here. Fatty acid analyzes are extensive measurements and then the percentage or amount of individual fatty acids is found. Values for fatty acid classes are obtained by adding the values for the appropriate fatty acids.

Cholesterol
Cholesterol is expressed in mg / 100g. Much of the cholesterol data is based on calculations.¹ Meat cholesterol is calculated according to the following equation:

Cholesterol in meat = a * (protein) + (fat) a = 3.25 (lamb)

a = 2.65 (beef)

a = 2.65 (pork)

Cholesterol in dairy products is directly proportional to the amount of milk fat and calculations are based on the following factors:

Fresh milk, skimmed milk 4 mg cholesterol / g milk fat

Skyscraper 11 -

Cheese, cream 3.3 -

Fresh milk powder 4 -

Skimmed milk powder 25 -

Carbs
The total amount of carbohydrates is shown, which includes sugars, starches and glycogen. The amount of sugar and added sugar are given separately. Starch (liver glycogen) can be calculated as the difference (total amount of carbohydrates minus sugars). Sugars include glucose, fructose, lactose and sucrose. Added sugar is white, processed sugar and other sugars added to foods as one of the ingredients. Sugars contained in raw foods, such as fructose (fruit sugar) in fruit, are not included in added sugar. Glucose and starch syrup, on the other hand, are added to sugar when these substances are added to foods.

Fiber (fiber)
In the database, fiber is a special category of nutrients and does not belong to carbohydrates. Lignin is considered here with fiber. Fiber is now included in energy calculations in accordance with the Nordic Nutrition Recommendations of 2004.

Total minerals (ash)
Total minerals or ash give an indication of the total amount of minerals. The measurement is based on the burning of a sample at about 500 ° C and therefore only various inorganic compounds remain. Salted products contain a large proportion of the minerals salt (sodium chloride). The salt content can be found by multiplying the amount of sodium by 2.54. In salted foods it is usually possible to estimate minerals (g / 100g) in total as salt + 1, but for cheeses it is possible to use salt + 2.

Vitamin-free vitamins
Vitamin A is given in retinol equivalents (RJ), but retinol and beta-carotene are indicated separately. One retinol equivalent is equal to one microgram of retinol and 12 micrograms of beta-carotene.

Vitamin E is listed as the alpha-tocopherol equivalent (alpha-TJ). Alpha-tocopherol is the only form of vitamin E that is included in the alpha-tocopherol equivalent.

Published data for fat-free vitamins are based on the following:

Retinol Equivalent = Retinol + Beta-Carotene / 12

1 μg retinol = 12 μg beta-carotene = 3.33 IU

1 kg calciferol = 40 ae

1 alpha-tocopherol equivalent = (430/495) * alpha-tocopherol acetate

Values for fat-free vitamins in dairy products are usually obtained by calculation. Coefficients for retinol and beta-carotene are obtained by measuring Icelandic milk. It is based on annual averages where there is a significant seasonal fluctuation. Coefficients for vitamins D and E are from the Danish nutrient tablets.

Retinol: 9.2 /g / g milk fat

Beta carotene: 4.5 /g / g milk fat

Vitamin D: 0.0086 /g / g milk fat

Vitamin E: 0.023 mg / g milk fat

Anhydrous vitamins
Niacin includes nicotinamide and nicotinic acid. The amino acid tryptophan is expressed specifically as niacin is produced in the body. The niacin equivalent is obtained by dividing the amount of tryptophan by 60 and adding the result to the amount of niacin.

Niacin equivalent = Niacin + tryptophan / 60

Approximately 1% of most dietary proteins is the amino acid tryptophan and is based on the following estimates:

Meat and fish protein 1,1% tryptophan

Milk protein 1.4% tryptophan

Egg protein 1.5% tryptophan

Maize protein 0.6% tryptophan

Protein from another grain 1.0% tryptophan

Fruits, vegetables 1,0% tryptophan

Products with unknown composition 1.0% tryptophan

Vitamin C. In general, they apply to ascorbic acid but not to dehydro-ascorbic acid.

Minerals
Values for calcium, phosphorus, magnesium, sodium and potassium are given.

Sodium (Na) is either found by direct measurement or by conversion of values for salt (sodium chloride, NaCl). Sodium values are then obtained by multiplying the amount of salt by 0.3935. However, this is only justified in the case of a significant amount of added salt.

Na = 0.3935 * NaCl

NaCl = 2.54 * Na

Trace minerals
Values are given for iron, zinc, copper, iodine, manganese and selenium.

Heavy metals
Values for undesirable heavy metals cadmium, lead, mercury and arsenic are given.

List of topics published on the Internet
Below is a comprehensive list of topics published on the Internet. The ÍSGEM database contains information on other topics.

Content name	Unit

Main content
Protein	g
Fita	g
Saturated fatty acids	g
cis-Monounsaturated fatty acids	g
cis-Polyunsaturated fatty acids	g
cis-Polyunsaturated fatty acids n-6	g
cis-Polyunsaturated fatty acids n-3	g
cis-Saturated fats. n-3 langar	g
trans-Fatty acids	g
Cholesterol	mg
Carbohydrates, total	g
Sugars	g
Added sugar	g
Fiber	g
Alcohol	g
Minerals, total	g
Water	g

Fat-soluble vitamins
Vitamin A, RJ (retinol equivalent)	.g
Retinol	.g
Beta-carotene	.g
Vitamin D.	.g
Vitamin E, alpha-TJ (tocopherol equivalent)	mg
Alpha-tocopherol	mg

Water-soluble vitamins
Vitamin B1	mg
Vitamin B2	mg
Niacin equivalent	mg
Niacin	mg
Vitamin B6	mg
Folacin, total	.g
Vitamin B-12	.g
Vitamin C.	mg

Minerals
Lime	mg
Phosphorus	mg
Magnesium	mg
Sodium	mg
Potassium	mg

Trace minerals
Iron	mg
Zinc	mg
Copper	mg
Iodine	.g
Manganese	mg
Selenium	.g

Heavy metals
Cadmium (cadmium)	.g
Lead	.g
Mercury	.g
Arsenic	.g

Source 1. Anders Møller & Erling Saxholt, 1996. Food tables. 4th edition. The National Food Administration, Denmark.

Pills

Tables on the chemical content of food based on the ÍSGEM database

The Icelandic database on the chemical content of food (ÍSGEM). Publication on Matís website 2009.

The ÍSGEM database contains information on the chemical content of foods on the Icelandic market. Part of the data in the database is published here on Matís' website. Previously, the price of nutrient tablets have been published as printed manuals and as pdf documents on Matís' website.

Available information on 45 ingredients in about 900 foods is published. The substances include protein, fat, carbohydrates, water, vitamins, minerals and four undesirable substances; mercury, lead, cadmium and arsenic.
There is one tablet for each food type.
All tablets show contents in 100 grams of edible parts.
Values in the ÍSGEM database describe the composition of the samples that were chemically analyzed. If the composition was evaluated by calculation, the results only apply to the relevant recipe and assumptions. The chemical content of most foods varies and therefore values in ÍSGEM may not apply to all samples of the food in question.
You can find more information about the data here on the left side of the page.

Structure of tables
Each tablet is made up of one food type. At the top is the name of the food in Icelandic and English and the Latin name where applicable. The cut is given as a percentage. Calculated values for energy and energy distribution are published. Each material is given one line and the following information is recorded when available: Material name, unit, content, lowest value, highest value, number, quality index, year of measurement and authorization. More information on these items is below.

Names of foods
Foods are often given names so that related foods are arranged together. At the forefront is a kind of category and then the definition of food is narrowed. Examples are: (1) HERRING, marinated. (2) HERRING, marinated, with sauce. (3) HERRING, smoked fillets.

Cutting
Cutting refers to the part of the food that is not eaten, whether it is peel, skin, bones or the like. Values in the tablets are always given for the edible part of the food. Information about cuttings is often missing and the values can vary depending on what is being compared.

Energy value
The energy value of the food is calculated from the amount of protein, fat, carbohydrates, fiber and alcohol.

Content name
Definitions of the materials can be found under Notes and Materials on the left.

Unit
Units are g, mg or µg.

Contents
Provide the best available food for the substance in question in the type of food in question. It is often based on averages when information is available on variability. The amount of substance is expressed in 100 g of food. All values for chemical composition apply to the food after the cut (bone, peel, etc.) has been removed. The food can be assumed to be raw or fresh unless otherwise stated. Sometimes information is given about both raw and cooked foods.

Lowest and highest values
These values are always given when information about variability in the data is available.

Number
By number is meant the number of samples that were chemically analyzed. When values are based on measurements, the number of samples is given, but when based on calculations, this field is blank.

Quality factor
The Quality Code (confidence code) indicates the quality of the data that has been evaluated with respect to quality according to a standard quality system. In the quality assessment, a grade is given for 30 quality factors that cover the definition of samples, sampling plan, chemical measurements and the definition of measured substances. Grades are added together and the result is recorded as A, B or C based on the sum. A represents the highest quality while C represents the lowest quality. Values that receive a quality factor of C may need to be taken with caution. C is most often due to the lack of additional measurement results to obtain a good evaluation of the substance in question.

Measuring year
Measurement year indicates when the measurement was made.

Sources
The source numbers are very important, but they make it possible to find out where the data is taken from. The bibliography can be accessed here on the left. The source numbers are also used to show when calculations are based. Source numbers 1000-1099 indicate different methods for calculating and evaluating data. The results of Icelandic measurements have a reference number of 1100-1599 and data from Icelandic food producers and importers have a number of 1600-1699. Foreign data have numbers 1800-1999.

The data are obtained by various means: (1) The results of national chemical analyzes are usually the best data. (2) Calculated values. Example: A vitamin in dairy products can be calculated from its amount in milk fat. (3) Composition is sometimes calculated from a formula. (4) Values from foreign nutrient tables, reports and articles. (5) Estimated value. (6) Values for related foods are sometimes used.

Quality and reliability of data
The values displayed here should be considered as reference values and not values that are accurate in all situations. The data can never give other than an estimate of the chemical content of food. It is therefore necessary to consider whether the assessment is satisfactory based on the requirements that are made. Users make different demands. The person who assesses consumption often gives an average, but when it is a question of whether the nutritional needs are met, information on the lowest and highest values must be provided.

The chemical content of many foods varies by nature. For example, there is a significant seasonal fluctuation in the fat content of herring. The best food for the herring fat content is given, it can be the average but it is important to also know the lowest and highest values. There may be differences in the chemical content of processed foods depending on the manufacturers. Averages or weighted averages are usually displayed in these cases. In some cases, however, values are published for individual brands and the policy is that this will be done to an increasing extent.

Information on the number of measurements and the source give significant information on how reliable the results are. It can be assumed that measurements provide better estimates than calculations. Likewise, measurements of food on the Icelandic market are more relevant than values in foreign sources. The more measurements there are, the better the evaluation as long as comparable foods are involved.

Values for one food usually need to be taken from several sources. Also, different sources often need to be used for related foods. This presents the world with a risk of inconsistencies, but we try to harmonize the data as much as possible.

Sources

Lists of data sources in the ÍSGEM database.

The Icelandic database on the chemical content of food (ÍSGEM). Publication on Matís website 2009.

1000 – 1099

Explanations and methods of calculation

1000 Zero value set because the substance in question is not naturally present in the food. This is not a measurement. (If a zero or insignificant value is obtained by measurement, a source number other than 1000 is always given).

1001 Zero value set even if a small amount is detectable. The amount was below the detection limit of the method used.

1004 Provisional value that needs to be renewed as soon as possible.

1005 Estimated value on the basis of various information or on the basis of related foods.

1006 Values taken from data for the obligatory food type in the Icelandic tablets.

1007 Values taken from data for the related food type in the Danish tablets.

1008 Values taken from data for the obligatory food type in tables other than Icelandic and Danish.

1050 Values obtained by converting values for the same food type in the Icelandic database.

1051 Values obtained by converting values for a mandatory food type in the Icelandic database.

1052 Values obtained by converting values for the same or related food type in foreign nutrient tables.

1055 Result obtained by calculations from recipes.

1056 Result obtained by calculations from recipes. Data were missing for individual raw materials.

1060 Sodium calculated from the results of salt measurements (chloride measurements). Only used when added salt is in the diet.

1100 – 1199
University of Iceland

1101 University's Department of Employment, 1941. Report of the Department of Industry in 1939.

1102 University's Department of Employment, 1941. Report of the Department of Industry in 1940.

1103 University's Department of Employment, 1943. Report of the Department of Industry in 1941 and 1942.

1104 Trausti Ólafsson, 1943. Chemical analysis of some foods. Í „Diet and health in Iceland. " Research by the Food Council. Reykjavík.

1105 University's Department of Employment, 1960. Report of the Department of Industry in 1947-56.

1106 Jón E. Vestdal, 1938. Research on potatoes in 1937 and 1938. Freyr 33 (11): 186-189.

1107 Sturla Friðriksson, 1954. Comparison of potato varieties 1948 to 1953. Publications of the Department of Agriculture, Class A, no. 9.

1110 Höskuldur Dungal, 1940. Research on the C - abundance of some domestic foods. Læknablaðið 26: 65.

1111 Helgi Tómasson, 1943. Research on B₁ vitamin content of several domestic food species. Í „Diet and health in Iceland ". Research by the Food Council. Reykjavík.

1112 Júlíus Sigurjónsson, 1957. C - vitamin research. Supplement to the University of Iceland Yearbook 1954-1955.

1113 Níels Dungal, Júlíus Sigurjónsson, 1967. Gastric cancer and diet. British Journal of Cancer 21: 270.

1114 Þorkell Jóhannesson and Jóhannes F. Skaftason, 1981. Chlorine carbon compounds in Icelandic butter 1968-1982. Icelandic agricultural research 13 (1-2): 79-82.

1115 Þórir Helgason and Magnús R. Jónasson, 1981. Evidence for a food additive as a cause of ketosis-prone diabetes. The Lancet October 3: 716-720.

1116 Þórir Helgason, SWB Ewen, IS Ross, JM Stowers, 1982. Diabetes produced in mice by smoked / cured mutton. The Lancet, November 6: 1017-1022.

1117 Kristín Ingólfsdóttir. Measurement results. 1987.

1118 Alexander, WD; Th. Veiger Gudmundsson; MM Bluhm, R.McG. Harden, 1964. Studies of iodine metabolism in Iceland. Acta Endocrinology 46: 679-683.

1119 Jóhannes F. Skaftason and Þorkell Jóhannesson, 1979. Organochlorine compounds (DDT, hexachlorocyclohexane, hexachlorobenzene) in Icelandic animal body fat and butter fat. Acta pharmacol. and toxicol. 44: 156-157.

1120 Jóhannes F. Skaftason and Þorkell Jóhannesson, 1981. Chlorine carbon compounds in Icelandic aquaculture. The naturalist 51 (3): 97-104.

1121 Jóhannes Skaftason and Þorkell Jóhannesson, 1985. Chlorine carbon compounds in butterfat, reindeer fat and sheep fat. Journal of Pharmacology 20: 11-12.

1122 Jóhannes F. Skaftason and Þorkell Jóhannesson, 1982. Organochlorine compounds in Icelandic lake trout and salmon fry: Local and global sources of contamination. Acta pharmacol. and toxicol. 51: 397-400.

1124 Þorsteinn Þorsteinsson, 1969. Polycyclic hydrocarbons in commercially and home-smoked food in Iceland. Cancer 23 (2): 455-457.

1125 Þorsteinn Þorsteinsson, 1966. Polycyclic hydrocarbons in food. Health newsletter 14 (4): 17-20.

1126 Þorsteinn Þorsteinsson, 1968. Carcinogens in food. Health newsletter 16 (2): 8-11.

1127 Þorsteinn Þorsteinsson and Guðmundur Þórðarson, 1968. Polycyclic hydrocarbons in singed food in Iceland. Cancer 21 (3): 390-392.

1128 Guðný Eiríksdóttir, 1980. Selenium research. Copies from the 1980 council meeting. Búnaðarfélag Íslands and Rannsóknastofnun landbúnaðarins.

1129 Þorsteinn Þorsteinsson and Friðrik Pálmason, 1984. Cadmium in the Icelandic environment. Icelandic agricultural research 16 (1-2): 16-20.

1130 Baldur Símonarson, Guðný Eiríksdóttir, Sigurður Sigurðarson and Þorsteinn Þorsteinsson, 1984. Selenium deficiency and selenium poisoning. Freyr 80 (22): 910-912.

1131 Björn Guðmundsson and Þorsteinn Þorsteinsson, 1980. Heavy metals in Icelandic grass. Icelandic agricultural research 12 (1): 3-10.

1132 Þorsteinn Þorsteinsson. Unpublished measurement results from the University's Laboratory of Pathology.

1135 Sigurður R. Gíslason, 1987. Data on the mineral content of water from the University's Institute of Natural Sciences.

1140 Jón Óttar Ragnarsson, 1974. Study of Icelandic milk and milk products. Science Institute, University of Iceland.

1141 Jón Óttar Ragnarsson, 1974. Food research and nitrite in Icelandic food. Journal of the Icelandic Society of Engineers 59: 57-59.

1142 Jón Óttar Ragnarsson, 1975. Food Research of the Institute of Chemistry at the University of Iceland. Journal of the Icelandic Society of Engineers 60 (4-6): 64-72.

1143 Jóhann Þorsteinsson and Jón Óttar Ragnarsson, 1973. Food survey - Research on Icelandic sausages. Institute of Natural Sciences.

1144 Examination of soft drinks, soft drinks and orange drinks. Prepared by food science students in 1978.

1145 University of Iceland Institute of Science. Results of fatty acid analysis.

1146 Skúladóttir, GV, HB Schiöth, E. Guðmundsdóttir, B. Richards, F. Garðarsson, L. Jónsson, 1990. Fatty acid composition of muscle, heart and liver lipids in Atlantic salmon, Salmo salar, at extremely low environmental temperature. Aquaculture 84: 71-80.

1147 Svava Þórðardóttir, Kristín Ólafsdóttir and Þorkell Jóhannesson, 1993. Measurements of chlorocarbon compounds in Icelandic milk 1991-1992. Collaborative group on the purity of dairy products 1. rit: 19-25.

1148 Þorkell Jóhannesson and Jakob Kristinsson, 1993. Ivermectin - Measurements of ivermectin in milk. Collaborative group on the purity of dairy products 1. rit: 43-46.

1149 Bergþóra Hlíðkvist Skúladóttir, 1995. Results of fatty acid analyzes of fatty foods. Morgunblaðið 28 October 1995 and Snefill, publications of chemistry students.

1200 – 1299

Fisheries Research Institute

1200 Fisheries Research Institute. Unpublished results.

1201 Þórður Þorbjarnarson, 1940. Utilization of seagrass. Yearbook of the Icelandic Fisheries Association 1939. Fisheries Research III, p. 27-33. Ísafoldarprentsmiðja, Reykjavík.

1202 Þórður Þorbjarnarson and Hörður Jónsson, 1947. On a study of cod wills. Yearbook of the Icelandic Fisheries Association 1944-1946, p. 3-4. Ísoldarprentsmiðja, Reykjavík.

1209 Wurtziger, J., G. Hensel, Björn Dagbjartsson, 1967. On the cholesterol content of herring oil as an adjunct to herring and herring preparations. Deutsche Lebensmittel-Rundschau 10: 309-312.

1210 Fisheries Research Institute, 1967. Report on the activities of the Fisheries Research Institute 1965-1966. Reykjavík.

1211 Júlíus Guðmundsson, 1966. Chemical analysis of cod climbing 1965-1966.

1212 Geir Arnesen, 1967. Water determination of cod roe.

1213 Þórður Þorbjarnarson, 1967. Cod fish oil and cod climbing smelting. Processing of marine catch, Verkfræðingafélag Íslands, conference of Icelandic engineers 1967: 209-221.

1214 Geir Arnesen and Hjalti Einarsson, 1967. Utilization of slogans. Processing of marine catch, Verkfræðingafélag Íslands, conference of Icelandic engineers 1967: 247-261.

1215 Fisheries Research Institute, 1968. Report on the activities of the Fisheries Research Institute 1967. Reykjavík.

1216 Geir Arnesen, 1969. Total and free amino acids in fishmeals and vacuum-dried codfish organs, flesh, bones, skin and stomach contents. J.Sci.Fd Agric. 20: 218-220.

1217 Geir Arnesen and Jóhann Guðmundsson, 1969. Research on the amino acid distribution in spicy herring and spicy herring brine.

1218 Fisheries Research Institute, 1969. Report on activities 1968.

1219 Fisheries Research Institute, 1970. Report on activities 1969.

1220 Jónas Bjarnason. Unpublished results of amino acid analysis.

1221 Júlíus Guðmundsson. Unpublished results of chemical analysis.

1225 Fisheries Research Institute, 1972. Annual Report 1970.

1226 Erla Salómonsdóttir, 1970. DDT in fish and fish products. Journal of Pharmacology 5 (2): 3-10.

1227 Fisheries Research Institute, 1972. Annual Report 1971.

1228 Erla Salómonsdóttir, 1971. Chemical analysis and taste testing of golden salmon and plaice. Ægir 64: 320-321.

1229 Fisheries Research Institute, 1973. Annual Report 1972.

1230 Björn Dagbjartsson and Geir Arnesen, 1972. Saltfish research 1972. Technical News no. 11.

1231 Jónas Bjarnason, 1972. Decisions on the amino acid content and usability of proteins in Icelandic cod and capelin meal. Technical News no.12.

1232 Björn Dagbjartsson and Össur Kristinsson, 1972. Processing and utilization of meat from lobster claws. Technical News no. 14.

1233 Júlíus Guðmundsson, 1972. Greenland halibut. Technical News no.15.

1234 Fisheries Research Institute: Annual Report 1973.

1235 Erla Salómonsdóttir and Björn Dagbjartsson, 1973. Scallop experiments 1972. Technical News no. 19.

1236 Júlíus Guðmundsson and Jónas Bjarnason, 1973. Chemical analysis of roe deer. Technical News no. 17.

1237 Jóhann Guðmundsson, 1973. Measurements of smelting raw materials. Technical News no. 24.

1238 Júlíus Guðmundsson and Páll Ólafsson, 1973. Seasonal changes in the cod fishery. Technical News no. 33.

1239 Össur Kristinsson, 1973. Chemical analysis of a processed shark. Technical News no. 34.

1240 Björn Dagbjartsson, 1973. Research on the ringworm problem. Technical News no. 35.

1243 Fisheries Research Institute, 1975. Annual Report 1974.

1244 Geir Arnesen, 1974. Mercury in fish. Technical News no. 41.

1245 Björn Dagbjartsson, 1974. About capelin roe and their collection. Technical News no. 48.

1246 Össur Kristinsson and Björn Dagbjartsson, 1974. Spærlingur and its use. Technical News no. 51.

1247 Björn Dagbjartsson, 1974. Use of blue whiting for human consumption. Technical News no. 52.

1248 Björn Dagbjartsson, 1974. Comparison of fat content and shelf life of catfish and wolffish in frost. Technical News no. 53.

1249 Björn Dagbjartsson, 1975. Chemical research on fish and fish products. Journal of the Icelandic Society of Engineers 60 (4-6): 73-75.

1250 Fisheries Research Institute, 1976. Annual Report 1975.

1251 Fisheries Research Institute, 1977. Annual Report 1976.

1252 Júlíus Guðmundsson and Erla Salómonsdóttir, 1976. Chemical analysis and taste testing of some rare fish species. Technical News no. 70.

1253 Erla Salómonsdóttir and Svana Stefánsdóttir, 1976. B-vitamins in fish and fish products. Technical News no. 83.

1254 Fisheries Research Institute, 1978. Annual Report 1977.

1255 Össur Kristinsson and Emilía Marteinsdóttir, 1977. Fat and dry matter measurements on spear. Technical News no. 90.

1257 Fisheries Research Institute, 1979. Annual Report 1978.

1258 Kristinn Vilhelmsson and Hannes Magnússon, 1978. Research on capelin roe. Technical News no. 105.

1260 Fisheries Research Institute, 1980. Annual Report 1979.

1261 Emilia Marteinsdóttir, Jóhann Þorsteinsson and Sigurður Pálsson, 1979. Fat measurements on herring in the autumn of 1977 and 1978. Technical News no. 112.

1263 Fisheries Research Institute, 1981. Annual Report 1980.

1264 Júlíus Guðmundsson, 1980. Chemical analysis of exported cod meal and capelin meal 1974-79. Technical News no. 125.

1265 Fisheries Research Institute, 1982. Annual Report 1981.

1266 Magnús Már Kristinsson and Alda Möller, 1981. Histamine in fish products. Fjölrit Rannsóknastofnun fiskiðnaðarins, 1. rit.

1268 Fisheries Research Institute, 1983. Annual Report 1982.

1269 Grímur Valdimarsson and Birna Guðbjörnsdóttir, 1982. Micro-vegetation in catfish. Fjölrit Rannsóknastofnun fiskiðnaðarins, 5. rit.

1270 Fisheries Research Institute, 1984. Annual Report 1983.

1271 Jóhann Þorsteinsson, Hafsteinn Guðfinnsson and Geir Arnesen, 1983. Release of mature salted fish. Technical News no. 145.

1272 Alda Möller, 1983. Pollution of food by metals. Health issues 4.tbl. 1983, 15-17.

1274 Geir Arnesen, Ásgeir Matthíasson and Torfi Þ. Þorsteinsson, 1984. A new method for storage and processing of liver. Technical News no. 153.

1275 Hannes Magnússon and Birna Guðbjörnsdóttir, 1984. Microbial and chemical changes due to shark action. Technical News no. 153.

1276 Svana H. Stefánsdóttir and Alda Möller, 1984. D₃-vitamins and its chemical analysis in fish oil. Fjölrit Rannsóknastofnun fiskiðnaðarins 7. rit.

1277 Borghildur Sigurbergsdóttir and Alda Möller, 1984. Fluoride in Icelandic food and fluoride income from food. Copies from the Fisheries Research Institute and the University of Iceland.

1279 Emilia Marteinsdóttir and Hannes Magnússon, 1985. Research on sugar-salted cod roe. Technical News no. 159.

1280 Ásbjörn Dagbjartsson, Áslaug Bergsdóttir, 1985. Fat and dry matter measurements of capelin. Technical News no. 160.

1281 Alda Möller. Unpublished results of chemical analysis.

1282 Edda Magnúsdóttir and Alda Möller, 1986. Histamine in fishmeal. Technical News no. 165.

1283 Geir Arnesen, Elín Árnadóttir, Magnús Guðmundsson and Haraldur Antonsson, 1986. Trace metals in Icelandic fish and fish products. Fjölrit Rannsóknastofnun fiskiðnaðarins, 9. rit.

1290 Svana H. Stefánsdóttir, 1986. Unpublished results of chemical analyzes.

1291 Jónas Bjarnason, 1986. Saltfish processing. The fish processing handbook. 2nd edition. Fisheries Research Institute.

1292 Heiða Pálmadóttir and Sjöfn Sigurgísladóttir, 1989. Fatty acid composition in Icelandic seafood. Fisheries Research Institute.

1293 Ásbjörn Jónsson, 1991. Measurements of fatty acid composition in Icelandic seagrass salmon. Special project in food science at the University of Iceland.

1294 Heiða Pálmadóttir. Unpublished results of chemical analysis.

1295 Snorri Þórisson. Results of chemical analyzes.

1296 Guðjón Atli Auðunsson. Results of chemical analysis.

1297 Sigurður Einarsson, 1988. Fat and dry matter measurements of capelin in the autumn season 1987 and winter season 1988. Fisheries Research Institute 15. rit, October 1988.

1298 Sjöfn Sigurgísladóttir and Heiða Pálmadóttir, 1993. Fatty acid composition of thirty-five Icelandic fish species. JAOCS 70 (11): 1081-1087.

1300 – 1399
Matís ohf.

1300 Data from Matís ohf. Small databases. Results sheets from the laboratory.

1301 Ólafur Reykdal, 2008. Unpublished measurement results for the ÍSGEM database 2007 -

1302 Ólafur Reykdal, 2008. Unpublished measurement results from the EuroFIR project, WP2.3.1. Results of measurements of Icelandic traditional food.

1303 Ásbjörn Jónsson, Guðrún Anna Finnbogadóttir, Guðjón Þorkelsson, Hannes Magnússon, Ólafur Reykdal, Sigurjón Arason, 2007. Dried fish as a health food. Matís 09-07. 25 p.

1304 Ólafur Reykdal, 2008. Unpublished results from the project Nutritional value of seafood.

1305 Ólafur Reykdal, 2008. Unpublished results from the project The role of Icelandic farmers in the selenium of women.

1306 Aðalheiður Ólafsdóttir, Ólafur Reykdal, Óli Þór Hilmarsson, Gunnþórunn

Einarsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Emilía Martinsdóttir and Guðjón Þorkelsson, 2008. Product development of healthier processed meat products. Matís 25-09. ISSN 1670-7192.

1311 Bjarni Jónasson, 2008. Replacing fish oil in arctic charr diets. Effect on growth, feed utilization and product quality. University of Akureyri. MS thesis.

1312 Rósa Jónsdóttir and Annabelle Vrac, 2008. Unpublished results of fatty acid analysis 2008-

1313 Ólafur Reykdal, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Jón Óskar Jónsson, Aðalheiður Ólafsdóttir, Emilía Martinsdóttir, Birgitta Vilhjálmsdóttir, JónGuðmundsson, Guðmundur Mar Magnússon, 2008. Icelandic barley for food production. Matís report 40-08, 90 p.

1314 Hrönn Ólína Jörundsdóttir, Sasan Rabieh, Hulda Soffía Jónsdóttir, Þuríður Ragnarsdóttir, Helga Gunnlaugsdóttir, 2009. Pollution monitoring in the marine environment around Iceland 2007 and 2008. Monitoring of the marine biosphere around Iceland 2007 and 2008. Matís report 24-09. 64 p. ISSN 1670-7192.

1400 – 1499
Food Department of the Agricultural Research Institute and Food Research Keldnaholt (Matra)

1400 Data from the food department of Rala and Matra. Small databases. Results sheets from the laboratory.

1401 Annual report on the Food Science Program, 1977. RALA report no. 17.

1402 Annual report on the Food Science Program, 1978. RALA report no. 44.

1403 Hannes Hafsteinsson and Jón óttar Ragnarsson, 1978. Utilization of skyrmysu. Fjölrit RALA no. 34.

1404 Jón Óttar Ragnarsson, Þuríður Þorbjarnardóttir and Hannes Hafsteinsson, 1978. Nitrate and nitrite in food, 1 salt meat. Fjölrit RALA no. 35.

1405 Guðjón Þorkelsson, Stefán Aðalsteinsson, Jón Óttar Ragnarsson and Hannes Hafsteinsson, 1979. The effect of autumn grazing on the quality of dilka falls. Copies from a council meeting. Búnaðarfélag Íslands and Rannsóknastofnun landbúnaðarins.

1406 Guðjón Þorkelsson, 1977. Unpublished results of chemical analysis of meat. Grazing experiment at Skriðuklaustur.

1407 Þuríður Þorbjarnardóttir and Hannes Hafsteinsson, 1979. Examination of nitrate and nitrite in Icelandic vegetables. Unpublished.

1408 Hannes Hafsteinsson, 1979. Nutritional value. Article in the journal: The potato, experiments and cultivation. Fjölrit RALA no. 39.

1409 Hannes Hafsteinsson. Unpublished results of chemical analyzes 1977-80.

1410 Þuríður Þorbjarnardóttir. Unpublished results of chemical analyzes 1977-80.

1413 Herdís Steingrímsdóttir, 1981. Chemical analyzes performed for the baking industry. Unpublished.

1414 Erla Stefánsdóttir, 1979. Unpublished nutrient tables compiled for consumption survey 1979-80.

1415 Jón Óttar Ragnarsson and Ólafur Reykdal, 1981. Fatty acids in Icelandic food. Fjölrit RALA no. 70.

1416 Jón Óttar Ragnarsson and Ragnheiður Héðinsdóttir, 1981. Nitrate and nitrite in food. Fjölrit RALA no. 77.

1417 Jón Óttar Ragnarsson, Ólafur Reykdal, Ragnheiður Héðinsdóttir and Dóróthea Jóhannsdóttir, 1983. Research on Icelandic milk and dairy products. First part. Fjölrit RALA no. 97, food department 1st ed.

1418 Guðjón Þorkelsson, 1983. Research on ham. Yearbook of Agriculture 1982. Agricultural Production Council.

1420 Ólafur Reykdal, Guðjón Þorkelsson, Garðar Sigurþórsson, Ágúst Ó. Sigurðsson, Elín Hilmarsdóttir, Dóróthea Jóhannsdóttir and Jón Óttar Ragnarsson, 1984. Research on processed meat products. Fjölrit RALA no. 106, food department 3rd ed.

1421 Ólafur Reykdal, Garðar Sigurþórsson and Jón Óttar Ragnarsson, 1985. Research on Icelandic milk and dairy products. Second Part. Fjölrit RALA no. 114, food department 5th ed.

1422 Ólafur Reykdal, 1985. Nutrients in dairy products and fruit juices. Chemical analyzes for Mjólkursamsälan.

1423 Ólafur Reykdal, 1985. Nutrients in fruit purees. Chemical analysis performed for Bakery Chemistry.

1424 Ólafur Reykdal and Ágúst Sigurðsson, 1986. Chemical analysis of beverages.

1425 Ólafur Reykdal, Ágúst Ó. Sigurðsson and Guðjón Þorkelsson, 1986. Chemical analysis of meat 1984-86. Fjölrit RALA no. 120, Department of Food 6th ed.

1426 Ólafur Reykdal and Kristrún Hrólfsdóttir, 1986. Examination of the carbohydrate content of some drinks and porridge.

1427 Elín Hilmarsdóttir, 1987. Utilization of skyrmysu. Confidential report to Mjólkurbús Flóamanna. Fjölrit RALA no. 122, food department 7th ed.

1428 Ólafur Reykdal, 1987. Measurements of water-soluble vitamins. Fjölrit RALA no. 125, food department 8th ed.

1429 Ólafur Reykdal. Unpublished results 1980-88.

1430 Ragnheiður Héðinsdóttir, 1987. Utilization of meat carcasses. Project worked for the Agricultural Department of SÍS. Agricultural Research Institute.

1431 Ragnheiður Héðinsdóttir. Unpublished results of chemical analyzes 1980-89.

1435 Ólafur Reykdal and Grímur Ólafsson, 1988. Chemical content of Icelandic garden fruits, nutrients and nitrate. Fjölrit RALA no. 131, Food Department 9th ed.

1436 Ása Þorkelsdóttir, 1988. Measurements of sugars in dairy products. Student project. University of Iceland and the Agricultural Research Institute.

1437 Níels Rafn Guðmundsson, 1988. Nutrition and chemical content in bread and cakes. Student project. University of Iceland and the Agricultural Research Institute.

1438 Valgerður Ásta Guðmundsdóttir, 1988. Chemical analysis of processed meat products. Student project. University of Iceland and the Agricultural Research Institute.

1439 Níels Rafn Guðmundsson. Unpublished results of chemical analysis.

1440 Þyrí Valdimarsdóttir. Unpublished results of chemical analyzes and calculations 1989-92.

1441 Guðjón Þorkelsson, 1989. The effect of processing on the content of poly-cyclic aromatic hydrocarbons and volatile N-nitroso-amines in cured and smoked lamb meat. In: Nutritional Impact of Food Processing, (Ed. Somogy, JC & HR Müller), Bibl Nutr Dieta 43. p. 188-198, Karger, Basel.

1442 Elín Hilmarsdóttir and Anna Þórdís Árnadóttir, 1989. Nutritional effects of pickle fermentation of bloood and liver sausages in skyrwhey. In: Nutritional Impact of Food Processing, (Ed. Somogy, JC & HR Müller), Bibl Nutr Dieta 43. p. 47-58, Karger, Basel.

1444 Ólafur Reykdal. Chemical analysis for nutrient tables 1991-93.

1445 Guðjón Þorkelsson and Ragnheiður Héðinsdóttir, 1991. Product descriptions for processed meat products. Fjölrit RALA no. 150, Food Department 11th ed.

1446 Guðjón Þorkelsson, 1991. Quality of lard in Iceland. Effect of feed on fatty acid composition. Report to Sláturfélag Suðurlands and Svínaræktarfélag Íslands.

1447 Rósa Jónsdóttir, 1991. Processing properties of beef. Student project. University of Iceland and the Agricultural Research Institute.

1448 Ólafur Reykdal and Arngrímur Thorlacius, 1993. Lead, cadmium and mercury in milk. Working group on the purity of dairy products 1. rit: 31-38.

1449 Ólafur Reykdal, 1993. Detergents and disinfectants in the dairy industry. Sworking group on the purity of dairy products 1. rit: 47-50.

1450 Ólafur Reykdal, Kristín Hlíðberg and Baldur J. Vigfússon, 1993. Nitrate and nitrite in milk. Working group on the purity of dairy products 1. rit: 51-56.

1451 Ólafur Reykdal. Results from the project Database on the chemical content of food 1995-96.

1452 Ólafur Reykdal and Guðjón Þorkelsson, 1994. Chemical composition and utilization of lamb. Fjölrit RALA 176.

1453 Guðjón Þorkelsson. Results.

1454 Þyrí Valdimarsdóttir. Unpublished results of fiber measurements 1993-1997.

1455 Ólafur Reykdal, 2002. Fatty acid tablets: Tablets of fatty acids in Icelandic food 1995. Matra 02:09, 105 p.

1456 Agricultural Research Institute, 2000. Inorganic trace elements in agricultural products. Fjölrit Rala 204. Also unpublished results of measurements of inorganic trace elements in fish from the Fisheries Research Institute. (Sampling took place in 1996.).

1457 Ólafur Reykdal, 1995. Mushroom toxins in food and feed. Agricultural Research Institute. Newsletter 15, 3 p.

1458 Ólafur Reykdal and Arngrímur Thorlacíus, 2001. Cadmium, mercury, iron, copper, manganese and zinc in livers and kidneys of Icelandic lambs. Food Additives and Contaminants 18 (11): 960-969. Also: Ólafur Reykdal and Arngrímur Thorlacíus, 1995. Heavy metals in the liver and kidneys of Icelandic lambs. RALA Newsletter no. 16.

1459 Þyrí Valdimarsdóttir, 1996. Composition and properties of fibrous substances in Icelandic products. Report, 9 pages.

1460 Valur Norðri Gunnlaugsson and Ólafur Reykdal, 2000. Quality of vegetables on the Icelandic market 1998-1999. Fjölrit Rala 202.

1461 Ólafur Reykdal, 1998. Evaluation of some substances in the Icelandic database for the chemical content of food 1996-97. Agricultural Research Institute RL 008 / AF 004. Fjölrit, 34 bls.

1462 Ólafur Reykdal, 2000. Results of measurements on B₁₂ vitamin, B₆ vitamins and folacin in Icelandic milk. Worked for Mjólkursamsälan. Statement.

1463 Ólafur Reykdal. Unpublished results of chemical analyzes 1993 - 2000.

1464 Results of measurements at TNO in the Netherlands 1998.

1465 European project on lamb. Final report. FAIR CT96-1768 (OVAX). Identifying and changing the qualities and composition of meat from different European sheep types which meets regional consumer expectations.

1466 Ólafur Reykdal. Unpublished results of chemical analysis 2001 - 2003.

1467 Valur Norðri Gunnlaugsson, 2001. Examination of nitrate in vegetables 2000. Matra 01:03.

1468 Ólafur Reykdal, Guðmundur Guðmundsson, Sigurður Emil Pálsson and Hannes Hafsteinsson, 2002. Research on contaminants in Icelandic milk 2000 - 2001 and risk assessment for contaminants. Matra 02:07, 50 p.

1469 Ólafur Reykdal, 2001. Overview of contaminants in Icelandic agricultural products. Matra 01:09. 43 p.

1478 Ólafur Reykdal, Óli Þór Hilmarsson and Guðjón Atli Auðunsson, 2006. Iodine, selenium and mercury in meat, milk and eggs. Matra 06:03, 24 p.

1479 Ólafur Reykdal, 2006. Examination of the quality of data in the ÍSGEM database. Matra Newsletter 7 (4). 4 p.

1500-1599
Icelandic Institute of Technology

1501 Gunnlaugur Elísson. Chemical analysis of drinking water. Industry.

1600 – 1699
Food company

1600 Nutrient labeling on packaging.

1601 Coldwater Seafood Corporation. Results of chemical analysis of Icelandic fish in the United States.

1602 Lýsi hf. Results of chemical analysis and information.

1603 Sanitas hf.

1604 Ölgerðin Egil Skallagrímsson.

1605 ORA ehf. canning factory.

1606 Sól hf.

1607 Sales Association of Icelandic Fish Producers

1608 Mjólkursamsalan in Reykjavík.

1609 Mjólkursamlag Borgfirðinga.

1610 The cheese and butter shop.

1611 Dairy farm of Flóamanna

1612 Gunnar Kvaran hf.

1613 H. Benediktsson hf.

1614 Nathan & Olsen hf.

1615 Ásbjörn Ólafsson hf.

1616 Vífilfell hf.

1617 Silfurlax

1618 Lagmetis Sales Association

1619 The State Alcohol and Tobacco Trade

1620 Kornax hf.

1621 Íslenskt-franskt hf.

1622 Kraftlys hf.

1623 Eggert Kristjánsson hf.

1624 Nói-Síríus hf.

1625 Myllan - Brauð hf.

1626 Kjarnavörur hf.

1630 Manufacturer Information.

1700 – 1799
Other Icelandic information and articles

1701 Vilhjálmur Guðmundsson, 1967. Development of fishmeal and bollysis production. Processing of marine catch, Verkfræðingafélag Íslands, conference of Icelandic engineers 1967, 179-206.

1702 Aðalsteinn Geirsson, 1981. Overview of the results of bacterial research on milk and dairy products 1976-1980. State Food Research, Report 1, publications of the Ministry of Health and Social Security 2/1981.

1703 Derek Mundell and Sigurgeir Ólafsson, 1982. Residue of linuron in soils and potatoes in Iceland. J.Agric.Res.Icel. (Icelandic agriculture.) 14 (1-2): 3-17.

1704 Jón Ólafsson, 1983. Heavy metals in mussels in southwest Iceland. Marine Research Institute, polygraph no. 10.

1705 Jón Ólafsson, 1986. Trace metals in mussels from southwest Iceland. Marine Biology 90: 223-229.

1706 Orkuveita Reykjavíkur. Chemical composition of drinking water. Results of chemical analysis.

1707 Hrefna Kristmannsdóttir, 1987. Orkustofnun's chemical analyzes of hot and cold water.

1708 Einar Gunnlaugsson, 1987. Measurement results for hot water. Hitaveita Reykjavíkur.

1709 Laboratory of the Dairy Industry, 1992. Results of measurements of milk from dairy cooperatives. Samples were taken weekly from each manufacturer's raw milk. Production volume was not taken into account.

1710 Bragi L. Ólafsson, 1987. Results of chemical analyzes for a special fur animal project. Agricultural Research Institute and Fisheries Research Institute.

1711 Ársæll Jónsson and Þorsteinn Þorsteinsson. Sugar in some soft drinks. From Hjartavern Research Center. Balance 16-17.

1712 Agricultural Research Institute. Chemical analyzes from the chemical analysis laboratory.

1713 Brynjólfur Sandholt, 1991. Unpublished results of chemical analyzes of contaminants in slaughter products.

1714 Brynjólfur Sandholt, 1992. Purity of Icelandic slaughter products. Freyr 88: 617-625.

1715 Sigurður Emil Pálsson, Sigurður M. Magnússon and Elísabet D. Ólafsdóttir, 1993. A study of radioactivity in Icelandic milk. Working group on the purity of dairy products 1. rit: 26-30.

1716 Kristín Hlíðberg, 1993. Tetracycline in milk. Working group on the purity of dairy products 1. rit: 39-42.

1717 Hove, K., H. Lönsjö, I. Andersson o.fl., 1994. Radiocesium transfer to grazing sheep in Nordic environments. In: “Nordic radioecology. The transfer of radionuclides through Nordic ecosystems to man ”. Dahlgaard, H. (ed.), P. 211-227, Elsevier, Amsterdam. 1718 Magnús Jóhannesson, Jón Ólafsson, Sigurður M. Magnússon, Davíð Egilsson, Steinþór Sigurðsson, Guðjón Atli Auðunsson, and Stefán Einarsson, 1995. Pollution measurements in the sea off Iceland. Final report. Ministry of the Environment. 137

1719 Árni Snæbjörnsson and Þyrí Valdimarsdóttir, 1996. Söl - Research on several aspects of purity and hygiene. Freyr 92 (8): 329-333, 328.

1800 – 1899
Foreign nutrient tablets

1801 Møller, A., 1989. Food tables 1989. 3rd ed. The Danish Food Safety Authority, Storkøkkencentret, Søborg, Denmark.

1802 Paul, AA, DAT Southgate, (ed.), 1978. McCance and Widdowson's: The composition of foods, 4th edition, HMSO, London.

1803 Paul, AA, DAT Southgate, J. Russel, 1980. First supplement to McCance and Widdowson's: The composition of foods, amino acid composition (mg per 100 g food), fatty acid composition (g per 100 g food), HMSO, London.

1804 U.S. Department of Agriculture, Science and Education Administration, 1976. Agricultural Handbook no. 8: Composition of foods (1-).

1805 Holland, B., AA Welch, ID Unwin, DH Buss, AA Paul, DAT Southgate, 1991. McCance and Widdowson's: The composition of foods, 5th edition, The Royal Society of Chemistry, Cambridge.

1806 Koivistoinen, P., 1980. Mineral element composition of Finnish food. Acta Agriculturae Scandinavica, Supplementum 22, Stockholm.

1807 Rastas, M., R. Seppänen, LR. Knuts, RL. Karvetti, P. Varo (eds.), 1989. Nutrient composition of foods. Kansaneläkelaitos, Helsinki.

1808 Rimestad, AH, B. Blaker, AM. Flåten & A. Nordbotten, 1995. The large food table 1995. The Norwegian Nutrition Council & the Norwegian Food Safety Authority. Universitetsforlaget. Oslo.

1809 Nutrient Data Laboratory, USA. http://www.nal.usda.gov/fnic/foodcomp

1810 Orr, ML, 1969. Pantothenic acid, vitamin B₆ and vitamin B₁₂ in foods. Home Economics Research Report No. 36. Agricultural Research Service, US Department of Agriculture, Washington.

1811 Møller, A. 1986. Food tables. 2nd ed. Statens Levnedsmiddelinstitut. Dafolo Forlag, Frederikshavn, Denmark.

1812 Danish database for the chemical content of food, Levnedsmiddelstyrelsen, Denmark.

1813 Swedish National Food Administration, 1986. Food tables. Swedish National Food Administration, Uppsala.

1814 The National Association for Diet and Health, 1991. The Norwegian Nutrition Council's food table. 6th edition. Oslo.

1815 Souci, SW, W. Fachmann, H. Krout, 1981. Food composition and nutrition tables 1981/82. Wissenschaftliche Verlagsgesellschaft, Stuttgart.

1816 Heilsufrøðiliga Starfsstovan. Debesartrøð, Tórshavn, Føroyar.

1817 Statens practical-health-studies & Vitamin-laboratory, 1955. Reports concerning Greenland. Appendix, tables for: Some studies of Greenlandic food and dietary conditions, no. 3-II.

1818 U.S. Department of Agriculture, Human Nutrition Information Service. Provisional table on the fatty acid and cholesterol content of foods.

1819 Statens livsmedelsverk, 1989. Fatty acid tables. Swedish National Food Administration, Uppsala.

1820 Møller, A., E. Saxholt, BE Mikkelsen. 1991. Food tables - Amino acids, carbohydrates and fatty acids in Danish foods 1989. The Danish Food Safety Authority, Storkøkkencentret, Søborg, Denmark.

1821 National Association for Diet and Health, 1988. Fatty acid content in foods. Appendix 2 to the Norwegian Nutrition Council's food table. Oslo.

1822 Helms, P. Dietary assessment tables of Greenlandic foods.

1823 Swedish National Food Administration, 1993. Food table. Energy and nutrients. Swedish National Food Administration, Uppsala.

1824 Saxholt, E., BE Mikkelsen, I Clausen & A. Møller, 1994. Food table for use in nutrition declaration. Department of Food Chemistry and Nutrition, Danish Food Safety Authority.

1825 Holland, B., ID Unwin & DH Buss, 1988. Cereals and Cereal Products. Third Supplement to McCance and Widdowson's The Composition of Foods. 4th ed. The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1826 Holland, B., ID Unwin & DH Buss, 1989. Milk Products and Eggs. The fourth Supplement to McCance and Widdowson's The Composition of Foods. 4th ed. The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1827 Holland, B., J. Brown & DH Buss, 1993. Fish and Fish Products. The third Supplement to McCance and Widdowson's The Composition of Foods. 5th ed. The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1828 Holland, B., J. Brown & DH Buss, 1994. Miscellaneous Foods. Fourth Supplement to the fifth edition of McCance and Widdowson's The Composition of Foods. The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1829 Holland, B., ID Unwin & DH Buss, 1991. Vegetables, Herbs and Spices. The fifth Supplement to McCance and Widdowson's The Composition of Foods (4^th Edition). The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1830 Møller, A. & E. Saxholt, 1996. Food tables. 4th ed. The Danish Food Safety Authority.

1831 Livsmedelsverket, 1996. Livsmedelstabell. Energy and nutrients. The National Food Administration.

1832 Holland, B., AA Welch & DH Buss, 1992. Vegetable Dishes. The second Supplement to McCance and Widdowson's The Composition of Foods (5^th Edition). The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1833 Chan, W., J. Brown, SM Lee & DH Buss, 1995. Meat, Poultry and Game. The fifth Supplement to McCance and Widdowson's The Composition of Foods (5^th Edition). The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1834 Holland, B., ID Unwin & DH Buss, 1992. Fruits and Nuts. The first Supplement to McCance and Widdowson's The Composition of Foods (5^th Edition). The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1835 Chan, W., J. Brown, SM Church & DH Buss, 1996. Meat Products and Dishes. The sixth Supplement to McCance and Widdowson's The Composition of Foods (5^th Edition). The Royal Society of Chemistry & Ministry of Agriculture, Fisheries and Food.

1836 Livsmedelsverket, 1996. Livsmedelstabell. Minerals and trace elements. The National Food Administration.

1837 Livsmedelsverket, 1996. Livsmedelstabell. Carbohydrates. The National Food Administration.

1838 Livsmedelsverket, 1996. Livsmedelstabell. Amino acids. The National Food Administration.

1839 Rastas, M., R. Seppänen, L.-R. Knuts, P. Hakala & V. Karttila, 1997. Nutrient composition of foods. The Social Insurance Institution, Turku, Finland.

1840 Scherz, H. & F. Senser, 2000. Souci, Fachmann & Kraut's Food Composition and Nutrition Tables. 6th ed. Scientific Publishers, Stuttgart.

1841 Ministry of Agriculture, Fisheries and Food, 1998. Fatty acids. The seventh supplement to McCance and Widdowson's The Composition of Foods (5^th Edition). The Royal Society of Chemistry &. Ministry of Agriculture, Fisheries and Food. London.

1842 Arnemo, M., W. Becker, L. Bergström, HE Barbieri, M. Munoz, E.-M. Ohlander, I. Torelm, 2001. Food table. Energy and nutrients 2002. The National Food Administration. Uppsala.

1843 Rimestad, AH, Å. Borgejordet, K. Vesterhus, Sygnestveit, EB Løken, K. Trygg, ML Pollestad, K. Lund-Larsen, G. Omholt-Jensen, A. Norbotten, 2001. The large food table. 2nd ed. Gyldendal Norsk Forlag ASA, Oslo.

1844 Food Standards Agency, 2002. McCance and Widdowson's The Composition of Foods, 6^th summary edition. Cambridge: Royal Society of Cmemistry.

1845 Danish Nutrition Tablets Online: www.foodcomp.dk/

1846 Norwegian Nutrition Tablets Online: www.matportalen.no/matvaretabellen

1847 Swedish Nutrition Tablets Online: http://192.121.81.11/livsmedelsok/

1848 Finnish Nutrition Tablets Online: www.fineli.fi

1900 – 1999
Foreign articles

1901 Hjarde, W., FB Jensen, H. Lieck, O. Porotnikoff & E.Uhl, 1952. The nutritional value of some Greenlandic foods. Nordic Medicine 48: 1231.

1903 Krzynowek, J., D. Peton, K. Wiggin, 1984. Proximate composition, cholesterol and calcium content in mechanically separated fish flesh from three species of the gadidate family. J. Food Sci. 49: 1182-1185.

1904 Webb, BH, AH Johnson, 1965. Fundamentals of dairy chemistry. AVI Publishing Co., Westport, Connecticut.

1905 Gooch, JA, MB Hale, T. Brown, et al., 1987. Proximate and fatty acid composition of 40 southeastern US finfish species. NOAA Technical Report NMFS 54. US Department of Commerce.

1906 Ono, K., BW Berry, HK Johnson, et al., 1984. Nutrient composition of lamb of two age groups. J. Food Sci. 49: 1233-1239, 1257.

1907 Bennink, MR, K. Ono, 1982. Vitamin B₁₂, E and D content of raw and cooked beef. J. Food Sci. 47: 1786-1792.

1908 Piendl, A., 1983. 500 beers from all over the world. Brewing industry 6/7: 785-796.

1909 Mjör-Grimsrud, M., SH Omang, K. Moksnes, 1983. Trace elements in Norwegian livestock and fish products. The Veterinary Institute and the Oslo Health Council.

1910 Heinonen, M., V. Ollilainen, E. Linkola, P. Varo, Koivistoinen, 1988. Carotenoids and retinoids in Finnish foods: Ready-to-eat foods. Journal of Food Composition and Analysis 1: 221-230.

1911 Heinonen, M., V. Ollilainen, E. Linkola, P. Varo, Koivistoinen, 1988. Carotenoids and retinoids in Finnish foods: Dietary fats. Journal of Food Composition and Analysis 1: 334-340.

1912 Ollilainen, V., M. Heinonen, E. Linkola, P. Varo, Koivistoinen, 1988. Carotenoids and retinoids in Finnish foods: Meat and meat products. Journal of Food Composition and Analysis 1: 178-188.

1913 Ollilainen, V., M. Heinonen, E. Linkola, P. Varo, Koivistoinen, 1989. Retinoids and Carotenoids in Finnish foods: Fish and fish products. Journal of Food Composition and Analysis 2: 93-103.

1914 Lin, KC, HC Cross, HK: Johnson, BC Breidenstein, K. Ono, 1988. Nutrient composition of US and New Zealand lamb. Journal of Food Composition and analysis 1: 166-177.

1915 Directorate of Fisheries, 1986. Publications of the Directorate of Fisheries, series nutrition. 2 (6): 155-211.

1916 Taarland, T., E. Mathiesen, Ø. Øvsthus, OR Brækkan, 1958. Nutritional value and vitamins in Norwegian fish and fish products. Journal of the Canning Industry 11: 405-412.

1917 Heinonen, M., V. Ollilainen, E. Linkola, P. Varo, Koivistoinen, 1989. Carotenoids in Finnish foods: Vegetables, fruits and berries. Journal of Agricultural and Food Chemistry 37: 655-659.

1918 Leth, T., JS Jacobsen, 1991. The carotene content in fruits and vegetables. The Danish Food Safety Authority, publication no. 204, Søborg, Denmark.

1919 Hansen, K., T. Leth, 1991. Exotic fruits and vegetables. The Danish Food Safety Authority, publication no. 202. Søborg, Denmark.

1920 Jacobsen, JS, T. Leth, 1992. Monitoring system for nutrients. Bread and cereals, 2nd round. The Danish Food Safety Authority, publication no. 210. Søborg, Denmark.

1921 Okholm-Hansen, B., CH Brogren, 1991. Folacin content in foods. The Danish Food Safety Authority, publication no. 206. Søborg, Denmark.

1922 Knuthsen, P., IK Larsen, 1991. Sweets and ice cream. Nutrients and additives. The Danish Food Safety Authority, publication no. 203. Søborg, Denmark.

1923 The Danish Food Safety Authority, 1990. Trace elements in sweets, coffee, tea and cocoa. The Danish Food Safety Authority, publication no. 192. Søborg, Denmark.

1924 Lintas, C., M. Cappelloni, 1992. Dietary fiber content of Italian fruit and nuts. Journal of Food Composition and Analysis 5: 146-151.

1925 Piironen, V., EL Syväoja, P. Varo, K. Salminen, P. Koivistoinen, 1986. Tocopherols and tocotrienols in Finnish foods: Vegetables, fruits and berries. Journal of Agricultural and Food Chemistry 34: 742-746.

1926 Haila, K., J. Kumpulainen, U. Häkkinen, R. Tahvonen, 1992. Sugar and organic acids in berries and fruits consumed in Finland 1987-1989. Journal of Food Composition and Analysis 5: 108-111.

1927 Haila, K., J. Kumpulainen, U. Häkkinen, R. Tahvonen, 1992. Sugar and organic acid contents of vegetables consumed in Finland 1988-1989. Journal of Food Composition and Analysis 5: 100-107.

1928 Hardinge, MG, JB Swarner, H. Crooks, 1965. Carbohydrates in foods. Journal of The American Dietetic Association 46: 197-204.

1929 Heinonen, M., Ollilainen, V., E. Linkola, P. Varo & P. Koivistoinen, 1989. Carotenoids and retinoids in Finnish foods: Cereal and bakery products. Cereal Chemistry 66 (4): 270-273.

1930 Varo, P., E. Saari, A. Paaso & P. Koivistoinen, 1982. Iodine in Finnish foods. Boarding school. J. Vit. Nutr. Res. 52: 80-89.

1931 Anderson, RA, NA Bryden & MM Polansky, 1988. Chromium content of selected breakfast cereals. Journal of food composition and analysis 1: 303-308.

1932 Okholm-Hansen & T. Leth, 1990. Comparison of green varieties / 2. The Danish Food Safety Authority. Publication 193.

1933 Syväoja, EL & K. Salminen, 1985. Tocopherols and tocotrienols in Finnish foods: Fish and fish products. JAOCS 62 (8): 1245-1248.