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EUROFOODS guidelines for recipe information management


EUROFOODS guidelines for recipe information management



Journal of food composition and analysis: an official ication of the United Nations University International Network of Food Data Systems 13(4): 745-754



ISSN/ISBN: 0889-1575

DOI: 10.1006/jfca.2000.0911

The key areas of recipe information management are listed and annotated with brief summaries of the main issues that should be covered in more detailed guidelines. Information on the overall recipe includes its name, preparation method, scale and further documentation. Handling information on the identity and amounts of ingredients is described, together with structuring of recipes to support enhanced options in calculation and formatted output of recipe information. Some aspects of calculation and results management are outlined, including the application of yield and nutrient retention factors, the component set covered by the calculation, and the rounding and confidence levels of the resultant component values.

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Accession: 003720548

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