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Shahin Rahimifard - One of the best experts on this subject based on the ideXlab platform.
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analytical methods for waste minimisation in the Convenience Food industry
Waste Management, 2009Co-Authors: Rob Darlington, T Staikos, Shahin RahimifardAbstract:Waste creation in some sectors of the Food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20-40% of the material wastes generated by Convenience Food manufacturers (such as ready-meals and sandwiches), often simply just to meet the challenging demands placed on the manufacturer due to the short order reaction time provided by the supermarkets. Identifying specific classes of waste helps to minimise their creation, through consideration of what the materials constitute and why they were generated. This paper aims to provide means by which Food industry wastes can be identified, and demonstrate these mechanisms through a practical example. The research reported in this paper investigated the various categories of waste and generated three analytical methods for the support of waste minimisation activities by Food manufacturers. The waste classifications and analyses are intended to complement existing waste minimisation approaches and are described through consideration of a case study Convenience Food manufacturer that realised significant financial savings through waste measurement, analysis and reduction.
Jacek Slupski - One of the best experts on this subject based on the ideXlab platform.
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total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
International Journal of Food Science and Technology, 2011Co-Authors: Jacek Slupski, Z Lisiewska, Piotr Gebczynski, Radoslawa SkoczenslupskaAbstract:Summary The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one obtained using the traditional method (blanching-freezing-frozen storage-cooking) and a Convenience Food involving cooking-freezing-frozen storage-defrosting and heating in microwave oven. The investigation included three species of legume vegetables: immature (wax-stage maturity) seeds of broad bean and green pea, and French bean. Fresh broad bean seeds contained 53 mg total oxalates in 100 g fresh matter; pea 38 mg; and French bean 88 mg. Soluble oxalates comprised 53, 58 and 72% of total oxalates. The treatments applied resulted in reduction of the level of total and soluble oxalates, and oxalate to calcium ratio (broad bean and French bean); there was no influence on the level of calcium bound as calcium oxalate; true retention of oxalates was lower than apparent retention (green pea and French bean).
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effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption
Agricultural and Food Science, 2011Co-Authors: Z Lisiewska, Piotr Gebczynski, Jacek SlupskiAbstract:The oxalate content of beetroot, carrot, celeriac and parsnip after freezing by traditional and modified methods (the latter resulting in a Convenience Food product), and after the preparation of frozen products for consumption was evaluated. The highest content of total and soluble oxalates (105 and 82 mg 100 g-1 fresh matter) was found in beetroot. The lowest proportion (55%) of soluble oxalates was noted in celeriac; this proportion was higher in the remaining vegetables, being broadly similar for each of them. Blanching brought about a significant decrease in total and soluble oxalates in fresh vegetables. Cooking resulted in a higher loss of oxalates. The level of oxalates in products prepared for consumption directly after freezing approximated that before freezing. Compared with the content before freezing, vegetables prepared for consumption by cooking after frozen storage contained less oxalates, except for total oxalates in parsnip and soluble oxalates in beetroot and celeriac. The highest ratio of oxalates to calcium was found in raw beetroot; it was two times lower in raw carrot; five times lower in raw celeriac; and eight times lower in raw parsnip. These ratios were lower after technological and culinary processing. The percentage of oxalate bound calcium depended on the species; this parameter was not significantly affected by the procedures applied. The true retention of oxalates according to Judprasong et al. (2006) was lower than retention calculated taking its content in 100 g fresh matter into account.;
Kyu Han Kim - One of the best experts on this subject based on the ideXlab platform.
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association of frequent intake of fast Foods energy drinks or Convenience Food with atopic dermatitis in adolescents
European Journal of Nutrition, 2020Co-Authors: Soo Ick Cho, Hanjae Lee, Dong Hun Lee, Kyu Han KimAbstract:Specific Food consumption, besides Food allergy, may aggravate atopic dermatitis (AD). However, previous reports on the association between AD and Food intake in adolescents are scarce. The aim of this study was to determine the relationship between AD and specific Food consumption frequency in adolescents. A cross-sectional analysis using data from the Korea Youth Risk Behavior Web-based Survey 2017 was performed. The frequency of Food consumption in the recent-diagnosed AD group (AD diagnosed within 12 months) compared to those in the previous-diagnosed AD (AD diagnosed more than 12 months ago) or control group were investigated. A total of 53,373 participants were eligible for this study. The weighted prevalence of the recent-diagnosed AD and the previous-diagnosed AD was 7.39% and 18.00%, respectively. When compared with subjects with the previous-diagnosed AD, those with the recent-diagnosed AD were significantly more likely to frequently consume fast Foods (odds ratio OR 1.405; 95% CI 1.150–1.717), energy drinks (OR 1.457; 95% CI 1.175–1.807), or Convenience Food (OR 1.304; 95% CI 1.138–1.495). Patients of the recent-diagnosed AD were significantly more likely to frequently consume fast Foods (OR 1.374; 95% CI 1.155–1.634) than the control group. The differences in the frequency of specific Food consumption among groups were more pronounced in high school students than in middle school students. Frequent intake of fast Foods, energy drinks, and Convenience Food was related to the recent-diagnosed AD in adolescents. Prospective cohort and interventional studies are needed to identify causal relationships.
Barry M Popkin - One of the best experts on this subject based on the ideXlab platform.
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highly processed and ready to eat packaged Food and beverage purchases differ by race ethnicity among us households
Journal of Nutrition, 2016Co-Authors: Jennifer M Poti, Michelle A Mendez, Barry M PopkinAbstract:Background: Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed Foods or Convenience Foods contribute to these inequalities. Objective: We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) Food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. Methods: The 2000–2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) Food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and Convenience Food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and Convenience Food purchases. Results: Compared with white households, black households had significantly lower purchases of highly processed Foods (–4.1% kcal) and RTE Convenience Foods (–4.9% kcal) and had higher purchases of basic processed Foods, particularly cooking oils and sugar (+5.4% kcal), Foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE Foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (–0.6% kcal) and energy density (–25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and Convenience Food purchases. Conclusions: In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE Foods, yet had total CPG purchases with differing nutritional quality. Our findings suggest that highly processed Convenience Foods are associated with, but cannot fully explain, racial/ethnic disparities in the nutritional quality of CPG purchases.
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is the degree of Food processing and Convenience linked with the nutritional quality of Foods purchased by us households
The American Journal of Clinical Nutrition, 2015Co-Authors: Jennifer M Poti, Michelle A Mendez, Barry M PopkinAbstract:Background: “Processed Foods” are defined as any Foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in Foods as a result of processing. Conclusions about the association between the degree of Food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and Convenience Food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and Convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by Convenience of preparation. We classified .1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or Convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) Foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying Foods by Convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level Food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/1000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) Food purchases compared with purchases of less-processed Foods (5.6%) or Foods requiring cooking/preparation (4.9%). Conclusions: Highly processed Food purchases are a dominant, unshifting part of US purchasing patterns yet may have higher saturated fat, sugar, and sodium content compared with less-processed Foods. Wide variation in nutrient content suggests Food choices within categories may be important. Am J Clin Nutr doi: 10.3945/ajcn. 114.100925.
Radoslawa Skoczenslupska - One of the best experts on this subject based on the ideXlab platform.
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total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption
International Journal of Food Science and Technology, 2011Co-Authors: Jacek Slupski, Z Lisiewska, Piotr Gebczynski, Radoslawa SkoczenslupskaAbstract:Summary The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one obtained using the traditional method (blanching-freezing-frozen storage-cooking) and a Convenience Food involving cooking-freezing-frozen storage-defrosting and heating in microwave oven. The investigation included three species of legume vegetables: immature (wax-stage maturity) seeds of broad bean and green pea, and French bean. Fresh broad bean seeds contained 53 mg total oxalates in 100 g fresh matter; pea 38 mg; and French bean 88 mg. Soluble oxalates comprised 53, 58 and 72% of total oxalates. The treatments applied resulted in reduction of the level of total and soluble oxalates, and oxalate to calcium ratio (broad bean and French bean); there was no influence on the level of calcium bound as calcium oxalate; true retention of oxalates was lower than apparent retention (green pea and French bean).