Weight change of food after cooking: Focus on the Italian Food Composition Tables appendix

One of the main effects of cooking is the food weight change, mainly due to the loss or gain of water, which cause an increase or decrease of nutrients concentration. The yield factor expresses the quantity of food left after a thermal process and represents a useful index for dietitians, chefs, and food business operators. This factor is also essential for calculating the nutritional composition of recipes, and depends on several variables as the type of cooking and nature of the food. The Italian Food Composition Tables reports measured yield factors, grouped in a dedicated and easily accessible appendix.