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Susan L. Johnson - One of the best experts on this subject based on the ideXlab platform.
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Variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the United States
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background:Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective:We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design:A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results:Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values
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variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the united states
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available Products do not provide caregivers with a sufficient variety of single-Vegetable Products or Products containing dark green Vegetables to facilitate children's subsequent acceptance of these Vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.
Cornelis Versteeg - One of the best experts on this subject based on the ideXlab platform.
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quality related enzymes in fruit and Vegetable Products effects of novel food processing technologies part 1 high pressure processing
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Netsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegAbstract:The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and Vegetable Products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural Products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, a...
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Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Critical reviews in food science and nutrition, 2013Co-Authors: Netsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegAbstract:The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and Vegetable Products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural Products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, and intrinsic and extrinsic factors that influence the effectiveness of HPP for controlling plant enzymes is critically reviewed. HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product. Enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) are highly resistant to HPP and are at most partially inactivated under commercially feasible conditions, although their sensitivity towards pressure depends on their origin as well as their environment. Polygalacturonase (PG) and lipoxygenase (LOX) on the other hand are relatively more pressure sensitive and can be substantially inactivated by HPP at commercially feasible conditions. The retention and activation of enzymes such as PME by HPP can be beneficially used for improving the texture and other quality attributes of processed horticultural Products as well as for creating novel structures that are not feasible with thermal processing.
Kameron J. Moding - One of the best experts on this subject based on the ideXlab platform.
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Variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the United States
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background:Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective:We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design:A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results:Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values
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variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the united states
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available Products do not provide caregivers with a sufficient variety of single-Vegetable Products or Products containing dark green Vegetables to facilitate children's subsequent acceptance of these Vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.
Netsanet Shiferaw Terefe - One of the best experts on this subject based on the ideXlab platform.
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quality related enzymes in fruit and Vegetable Products effects of novel food processing technologies part 1 high pressure processing
Critical Reviews in Food Science and Nutrition, 2014Co-Authors: Netsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegAbstract:The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and Vegetable Products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural Products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, a...
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Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
Critical reviews in food science and nutrition, 2013Co-Authors: Netsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegAbstract:The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and Vegetable Products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural Products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, and intrinsic and extrinsic factors that influence the effectiveness of HPP for controlling plant enzymes is critically reviewed. HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product. Enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) are highly resistant to HPP and are at most partially inactivated under commercially feasible conditions, although their sensitivity towards pressure depends on their origin as well as their environment. Polygalacturonase (PG) and lipoxygenase (LOX) on the other hand are relatively more pressure sensitive and can be substantially inactivated by HPP at commercially feasible conditions. The retention and activation of enzymes such as PME by HPP can be beneficially used for improving the texture and other quality attributes of processed horticultural Products as well as for creating novel structures that are not feasible with thermal processing.
John E. Hayes - One of the best experts on this subject based on the ideXlab platform.
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Variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the United States
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background:Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective:We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design:A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results:Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values
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variety and content of commercial infant and toddler Vegetable Products manufactured and sold in the united states
The American Journal of Clinical Nutrition, 2018Co-Authors: Kameron J. Moding, Mackenzie J. Ferrante, Alyssa J. Bakke, Laura L. Bellows, John E. Hayes, Susan L. JohnsonAbstract:Background Exposure to Vegetable flavors during infancy and toddlerhood is hypothesized to enhance Vegetable acceptance when children transition to table foods. Objective We sought to examine the Vegetable types, ingredients, and nutrient contents of Vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain Vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize Vegetables using the USDA Vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, Products were categorized as single-Vegetable, multi-Vegetable, Vegetable and fruit, Vegetable and meat, or Vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 Vegetable Products, only 52 single-Vegetable Products (9.5%) were identified, none of which contained dark green Vegetables or beans and peas. Red and orange Vegetables most often appeared as the first ingredient (23.7%) compared to other Vegetable types, such as dark green Vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all Vegetables (37.8%). One-way ANOVA revealed that Vegetable and fruit Products contained more sugars on average than did Vegetable Products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available Products do not provide caregivers with a sufficient variety of single-Vegetable Products or Products containing dark green Vegetables to facilitate children's subsequent acceptance of these Vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.
