Examples of using Nutritive value in English and their translations into Italian
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Official
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Colloquial
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Medicine
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Financial
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Ecclesiastic
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Ecclesiastic
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Computer
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Programming
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Official/political
distribution on the quality and nutritive value of food.
distribution on the quality and nutritive value of food hereinafter referred to as'the project.
Novel foods and novel food ingredients are foods which have been produced using processes which give rise to significant changes in composition and/or nutritive value and/or the intended use.
maintained the same nutritive value, genuine character,
is highly considered by nutritionists because it is easy to digest and offers a high nutritive value.
professional programs will give you new knowledge about the culinary use of comestible wild plants, their nutritive value and medicinal characteristics
developing nutritional strategies as well as genetic selection will be able to help raise the lipid level of Donkey's milk and thus its nutritive value.
to give substitute foods similar nutritive value to another food(e.g. adding vitamins present in butter to margarine),
distribution on the quality and nutritive value of food.
Food additive' shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment,
characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture,
It is in fact necessary to fix the threshold price for sorghum in such a way that the prices of Community products which are in competition because of their similar nutritive value, in other words maize
not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation,
not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture,
utilisation and nutritive value of fodder legumes
La In by-products nutritive values are less stable and uniform.
whose production is controlled in every phase so that all the nutritive values, healthiness, taste
Reduces the nutritive value of food.
Not all substances used in fortification have nutritive value.
Energy and nutritive value per 100 g of the product.