Journal of Food Composition and Analysis

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on: actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal’s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

MANAGING EDITOR

J. CrewsParis, France

A. MercadanteCampinas, Brazil

M. NetzelCoopers Plains, QLD, Australia

P.C. OnianwaIbadan, Nigeria

EDITORIAL BOARD

HANDLING EDITORS

J. Amaya-FarfanCampinas, Brazil

G. Amponsah AnnorLegon-Accra, Ghana

E. Cantos-VillarJerez de la Frontera (Cadiz) Spain

C. ChampagneBaton Rouge, LA, USA

P.C.K. CheungHong Kong, China

H. CorkeHong Kong, China

C. Díaz RomeroSanta Cruz de Tenerife, Spain

K.G. DuoduPretoria, South Africa

N.-E. Es-Safi Rabat, Morocco

V. GökmenAnkara, Turkey

M. González Tenerife, Spain

C. GülerMersin, Turkey

J-F. HausmanBelvaux, Luxembourg

D.B. HaytowitzBeltsville, MD, USA

M. HeinonenHelsinki, Finland

J.M. HoldenBeltsville, MD, USA

P.J.M. HulshofWageningen, Netherlands

N. IsmailPenang, Malaysia

G.V. IyengarBethesda, MD, USA

J. JakobsenSøborg, Denmark

J. KlensinCambridge, MA, USA

C.P. Kouebou Garoua, Cameroon

H.V. KuhnleinQuebec, Canada

U. Lanfer MarquezSão Paulo, Brazil

N.B. LutaladioRome, Italy

R. MokniTunis, Tunisia

K.Y. PattersonBeltsville, MD, USA

P. PuwastienNakhon Pathom, Thailand

G.A. ReinecciusSt Paul, MN, USA

F. RibarovaSofia, Bulgaria

H. SchönfeldtPretoria, South Africa

M. Serafi niRome, Italy

R. VannoortChristchurch, New Zealand

W.R. WolfBeltsville, MD, USA

Cover Illustrations

Except where otherwise indicated, all images used on JFCA covers are from the Rare Book Collection of the the David Lubin Memorial Library of the Food and Agriculture Organization of the United Nations (FAO), whose collections include over a million volumes on agriculture, food and nutrition, rural development, fi sheries, forestry and other related topics. Included in this extraordinary collection are many ancient, rare and valuable scientifi c books, papers and manuscripts. The Library is based on a historical core collection of over 360,000 books assembled by David Lubin beginning in 1905, the date of the founding of the International Institute of Agriculture (IIA), FAO’s predecessor in Rome.

Cattle: Mongolian (Halhïn Gol) of Dornod, the northeastern grasslands of Mongolia. This miniature to small-sized authentic breed of cattle serves for dairy, work and beef. Well-fed cows will yield 500–700 kg of milk with 4.6–6% fat. Cattle are the mainstay of the Mongolian economy, outnumbering people by two to one. Original watercolours by Marleen Felius, Cattle Breeds, An Encyclopedia, Misset, Doetinchem (NL), p. 438, 1995. By kind permission of the author.Fish: Parapenaeus longirostris, Deep-water rose shrimp; Engraulis encrasicolus, anchovy; Eledone cirrhosa, Curled octopus. Three of the edible marine organisms of the Eastern Mediterranean Sea. Original watercolours by Emanuela D’Antoni, FAO Fisheries Department.Fruits and Vegetables: From top, and left to right:

Fragaria sp. “Lehigh”, Strawberry. This fruit-bearing plant belongs to the rose family, Roseaceae, and the nutritious and edible fruits are widely consumed. National Agricultural Library, Agricultural Research Service, USDA.

Malva rosea (also known as Alcea rosea L.), Mallow plant, common in woodland gardens and along sunny roads. The young leaves can be eaten raw in salads, or cooked; the fl ower petals are used for making tea. Metal plate engraving, hand-coloured. Hortus Romanus juxta Systema Tournefortianum, 1772–1793. Distributed by Georgiia Bonelli. Engravings by M. Bouchard et Gravier, Rome.

Pinus cembra, Swiss stone pine cone with pine nuts, found in the Alps and Carpathian Mountains across Central and Eastern Europe. The nuts of the pine are edible seeds. The Swiss stone pine is known for its high protein content (about 34%). The nuts can also be used to extract pine nut oil, highly valued for its mild and nutty fl avour. Hempel, Gustav & Karl Wilhelm. Die Bäume und Sträucher des Waldes in

botanischer und forstwirthschaftlicher Beziehung. II. Die Laubhölzer. Wien & Olmütz, Ed. Hölzel, 1889–1899, 3 volumes.Ficoides Africana humilis (Original image name), fi coide glaciale (Mesembryanthemum crystallinum). The leaves and stems are edible either raw or cooked, can be used as a spinach substitute, and can also

be pickled like cucumbers or used as a garnish. The seeds may be used as a famine food when all else fails. Metal plate engraving, hand-coloured. Hortus Romanus juxta Systema Tournefortianum, 1772–1793. Distributed by Georgiia Bonelli. Engravings by M. Bouchard et Gravier, Rome.

Cucumis Sativus, common cucumber. This familiar plant belongs to the gourd family Cucurbitaceae, which also includes squash and melons. Cucumbers are scientifi cally classifi ed as fruits because they contain seeds within and the plant develops from a fl ower. Metal plate engraving, hand-coloured. Hortus Romanus juxta Systema Tournefortianum, 1772–1793. Distributed by Georgiia Bonelli. Engravings by M. Bouchard et Gravier, Rome.

Melopepo (Original fi le name), may be identifi ed as Cucurbita pepo. The species Cucurbita pepo is a cultivated plant of the genus Cucurbita, a genus in the gourd family Cucurbitaceae fi rst cultivated in the Americas and now used in many parts of the world. The rind of this particular variety is naturally green. Fruits and fl owers are edible and highly nutritious. Metal plate engraving, hand-coloured. Hortus Romanus

juxta Systema Tournefortianum, 1772–1793. Distributed by Georgiia Bonelli. Engravings by M. Bouchard et Gravier, Rome.Solanum tuberosum, potato. Varieties pictured here include, beginning with the purple-fl eshed potato on the left, Vitelotte Noire, (top and bottom left) Bintje, (right, unpeeled) Ratte and (bottom right)

Bonnotte. In R. Diehl, 1938. La Pomme de Terre. Paris, Imprimerie Nationale.Background image: Wheat (Triticum aestivum L.) growing in Afghanistan, © FAO/Giulio Napolitano.

ASSOCIATE EDITOR

L. MariuttiCampinas, Brazil

CONSULTING EDITOR

K. PhillipsBlacksburg, VA, USA

CONSULTING EDITOR

N.S. ScrimshawBoston, MA, USA

CONSULTING AND FOUNDING EDITOR

K.K. StewartAustin, TX, USA