Calorific value refers to the amount of energy released when a substance is completely burned or metabolized, typically measured in units such as kilocalories per gram or megajoules per kilogram. Research published in the International Journal of Nutrition examines calorific value across diverse contexts, from food …
Calorific value refers to the amount of energy released when a substance is completely burned or metabolized, typically measured in units such as kilocalories per gram or megajoules per kilogram. Research published in the International Journal of Nutrition examines calorific value across diverse contexts, from food composition analysis to waste management and bioenergy production. Studies have characterized the proximate composition and energy content of food products including cocoa-derived materials such as natural cocoa cake, cocoa liquor, and alkalized cocoa powders, as well as chocolate confectionery serving sizes in retail settings. The journal has also explored calorific value in the context of sustainable resource utilization, including investigations of municipal solid waste management systems where energy recovery from waste materials is assessed, and research on biodiesel production from residual oils using catalytic processes. Additional work has examined how processing methods such as different drying techniques affect the nutritional and energy properties of food materials like strawberry powders, and how cultivation conditions influence the yield and energy potential of microalgae as renewable biomass. Understanding calorific value remains essential for nutritional labeling, dietary planning, waste-to-energy systems, and the development of sustainable food and fuel resources.
9 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 9 articles above have been cited 63 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Calorific Value, linking to each citing work.