The Experts below are selected from a list of 39 Experts worldwide ranked by ideXlab platform
Charalampos Proestos - One of the best experts on this subject based on the ideXlab platform.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
Foods, 2018Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified Reference material FAPAS T10112QC, and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage Daily value higher than 15%.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
2017Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise, accurate and low cost method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits was developed. The uncertainty was calculated for the first time and the methods were performed in different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. Accuracy and precision were estimated using the certified Reference material FAPAS T10112QC and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated and the results proved that the majority of the samples examined showed %Daily value higher than 15%.
Ioannis N. Pasias - One of the best experts on this subject based on the ideXlab platform.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
Foods, 2018Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified Reference material FAPAS T10112QC, and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage Daily value higher than 15%.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
2017Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise, accurate and low cost method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits was developed. The uncertainty was calculated for the first time and the methods were performed in different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. Accuracy and precision were estimated using the certified Reference material FAPAS T10112QC and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated and the results proved that the majority of the samples examined showed %Daily value higher than 15%.
Ioannis K. Kiriakou - One of the best experts on this subject based on the ideXlab platform.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
Foods, 2018Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified Reference material FAPAS T10112QC, and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage Daily value higher than 15%.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
2017Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise, accurate and low cost method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits was developed. The uncertainty was calculated for the first time and the methods were performed in different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. Accuracy and precision were estimated using the certified Reference material FAPAS T10112QC and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated and the results proved that the majority of the samples examined showed %Daily value higher than 15%.
Lila Papakonstantinou - One of the best experts on this subject based on the ideXlab platform.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
Foods, 2018Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified Reference material FAPAS T10112QC, and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage Daily value higher than 15%.
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Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
2017Co-Authors: Ioannis N. Pasias, Ioannis K. Kiriakou, Lila Papakonstantinou, Charalampos ProestosAbstract:A rapid, precise, accurate and low cost method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits was developed. The uncertainty was calculated for the first time and the methods were performed in different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. Accuracy and precision were estimated using the certified Reference material FAPAS T10112QC and the determined Values were in good accordance with the certified Values. The health claims according to the Daily Reference Values for vitamin E were calculated and the results proved that the majority of the samples examined showed %Daily value higher than 15%.
Vans. Hubbard - One of the best experts on this subject based on the ideXlab platform.
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Derivation Of Daily Values Used For Nutrition Labeling
Journal of The American Dietetic Association, 1997Co-Authors: Jean A.t. Pennington, Vans. HubbardAbstract:Abstract Daily Values (DVs) are the Daily dietary intake standards used for nutrition labeling. Information on the derivation of DVs is important for dietetics professionals and nutrition educators who use DVs to educate and instruct patients and students about diet planning and evaluation and about adherence to modified diets. The first Daily intake standards for nutrition labeling were established in 1973 and were referred to as the US Recommended Daily Allowances (US RDAs). They were based on the 1968 Recommended Dietary Allowances (RDAs) developed by the National Academy of Sciences. These intake standards were mandatory for 8 and optional for 12 food components on nutrition labels. Regulations revising the Daily intake standards for nutrition labeling were published in 1993. The new standards included Reference Daily Intakes (RDIs) for 19 food components and Daily Reference Values (DRVs) for 8 food components. The RDIs were based on the 1973 US RDAs, and the DRVs were based on consensus recommendations. On the nutrition label, the RDIs and DRVs are referred to as DVs. Percent DVs are mandatory on nutrition labels for 10 food components and optional for 16 food components. In 1995, DVs were established by regulation for 6 additional food components; these DVs are optional for nutrition labels. The DVs established in 1995 were based on information from the 1980 and 1989 revisions of the RDAs and Estimated Safe and Adequate Daily Dietary Intakes. Currently, percent DVs are mandatory on nutrition labels for 10 food components and optional for 22. Optional percent DVs become mandatory if claims are made about the food components or if the food components are added to the food through fortification or as food additives. J Am Diet Assoc. 1997;97:1407-1412.
