caloric value

ca·lor·ic val·ue

the heat evolved by a food when burnt or metabolized.

ca·lor·ic val·ue

(kă-lōr'ik val'yū)
Heat produced by food when burnt or metabolized.
References in periodicals archive ?
The total caloric value of the "cocoa honey" and jellies were calculated from the centesimal composition data according to the Brazilian legislation (RDC no.
The caloric value was calculated by summing the calories supplied by proteins, carbohydrates and lipids, using the conversion factors 4kcal g-1, 4Kcal g-1 and 9kcal g-1, respectively.
The storing of pignut hickory nuts indicates that during winter months the advantages of the high caloric value of pignut hickory 7.97 ([+ or -] 0.33 SD) Real x g dry [wt.sup.-1] outweighs the disadvantages of the difficult to open pericarp of the nut.
The absence of a carrier and the low usage rate provide insignificant caloric value to a food or beverage formulation.
Government assessments about the amount of energy in food assume that the caloric value is the same whether the food it cooked or raw, but scientists know that raw food provides fewer calories because the body expends energy breaking it down, said Richard Wrangham of Harvard University.
There are only 16 calories in a teaspoon of sugar, and the vegetables are getting a tiny fraction of that 6 Duffy found that just three-fourths of a teaspoon of sugar, added to a half a cup of vegetables, can do the trick -- so the added caloric value is nearly negligible.
Foods that are not permitted include, high caloric value foods, food with artificial flavors and food that have poor nutritional value.
According to PHI Energy Corporation, sample analysis data of the coal assets acquired show ash content of 10.66%, total sulphur 0.97%, total moisture 4.78%, volatile matter 46.36%, fixed carbon 41.43% and caloric value of 7,338 Kcal/kg.
Combined with consumer demand for weight management products, there will be an increased focus on the caloric value and physiological properties of food and drink products in 2011 and this will mean the rise of sugar replacers and dietary fibres.
The investigators evaluated the physical properties, approximate composition, minerals, vitamins and amino acid composition and caloric value of the formulas.
I explained that the caloric value of the pellet is much greater because you have densified the cellulose.
Moisture content, crude protein, fiber, fat, ash, caloric value, acidity and tannin contents of the apple samples were determined using A.O.A.C.