@ifct2017/contents/corpus.js

Contents in the original book.

const CORPUS = new Map([
  ["1.", {sno:"1.",title:"Origin and progression of Indian Food Composition Tables",pagenos:"i"}],
  ["2.", {sno:"2.",title:"Identification of key foods, National sampling plan and analytical parameters",pagenos:"xii"}],
  ["3.", {sno:"3.",title:"General Information",pagenos:"xx"}],
  ["4.", {sno:"4.",title:"References",pagenos:"xxiv"}],
  ["5.", {sno:"5.",title:"Abbreviations",pagenos:"xxxi"}],
  ["6.", {sno:"6.",title:"Food Composition Tables",pagenos:""}],
  ["6.1.", {sno:"6.1.",title:"Table 1: Proximate Principles and Dietary Fiber",pagenos:"1"}],
  ["6.2.", {sno:"6.2.",title:"Table 2: Water Soluble Vitamins",pagenos:"31"}],
  ["6.3.", {sno:"6.3.",title:"Table 3: Fat Soluble Vitamins",pagenos:"61"}],
  ["6.4.", {sno:"6.4.",title:"Table 4: Carotenoids",pagenos:"91"}],
  ["6.5.", {sno:"6.5.",title:"Table 5: Minerals and Trace Elements",pagenos:"111"}],
  ["6.6.", {sno:"6.6.",title:"Table 6: Starch and Individual Sugars",pagenos:"169"}],
  ["6.7.", {sno:"6.7.",title:"Table 7: Fatty Acid Profile",pagenos:"187"}],
  ["6.8.", {sno:"6.8.",title:"Table 8: Amino Acid Profile",pagenos:"257"}],
  ["6.9.", {sno:"6.9.",title:"Table 9: Organic Acids",pagenos:"313"}],
  ["6.10.", {sno:"6.10.",title:"Table 10: Polyphenols",pagenos:"333"}],
  ["6.11.", {sno:"6.11.",title:"Table 11: Oligosaccharides, Phytosterols, Saponins and Phytates",pagenos:"403"}],
  ["6.12.", {sno:"6.12.",title:"Table 12: Fatty Acid Profile of Edible Oils and Fats",pagenos:"423"}],
  ["7.", {sno:"7.",title:"Food Pictures and Description",pagenos:"427"}],
  ["8.", {sno:"8.",title:"Index",pagenos:"501"}],
]);
module.exports = CORPUS;