Zobrazeno 1 - 10
of 90
pro vyhledávání: '"David B. Haytowitz"'
Publikováno v:
Heliyon, Vol 5, Iss 3, Pp e01310- (2019)
The flavonoid contents in vegetables are strongly influenced by domestic cooking. The objective of this study was to evaluate the effects of domestic cooking on the structurally complex flavonoids in broccoli. Raw broccoli was cooked by boiling, stea
Externí odkaz:
https://doaj.org/article/276b1dbc731f4a97bd9c1a51ff778b9a
Autor:
Jaspreet K.C. Ahuja, Shirley Wasswa-Kintu, David B. Haytowitz, Marlon Daniel, Robin Thomas, Bethany Showell, Melissa Nickle, Janet M. Roseland, Janelle Gunn, Mary Cogswell, Pamela R. Pehrsson
Publikováno v:
Preventive Medicine Reports, Vol 2, Iss C, Pp 962-967 (2015)
Purpose: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. Methods:
Externí odkaz:
https://doaj.org/article/dc744775b6564342adcd3e6bb7bc1b8b
Autor:
Jaspreet K. C. Ahuja, Ying Li, David B. Haytowitz, Rahul Bahadur, Pamela R. Pehrsson, Mary E. Cogswell
Publikováno v:
Nutrients, Vol 11, Iss 8, p 1754 (2019)
This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, an
Externí odkaz:
https://doaj.org/article/b43dd603cd2c4eec947ab3c1ef6b0b5d
Autor:
David B. Haytowitz, Jianghao Sun, Jaspreet K.C. Ahuja, Pamela R. Pehrsson, Xianli Wu, Britt Burton-Freeman, Pei Chen
Publikováno v:
Journal of Berry Research. 9:603-613
Autor:
Pamela R. Pehrsson, David B. Haytowitz
Summary Nutrient or Food Composition Databases (FCDB) are developed to provide a source of reference for the many constituents found in the foods consumed by humans. Among the many use of these databases are assessing dietary intake of populations, n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13153a0ce9d9493fbe3a2416b93e9386
https://doi.org/10.1016/b978-0-12-818460-8.00011-3
https://doi.org/10.1016/b978-0-12-818460-8.00011-3
Since 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where "fiber" is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdf4c32fd6d77620023531a943c2c4e
https://hdl.handle.net/10919/96955
https://hdl.handle.net/10919/96955
Autor:
Katherine M. Phillips, Amy S. Rasor, Pamela R. Pehrsson, David B. Haytowitz, Maria Teresa Tarrago-Trani, Ryan C. McGinty
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4191-4204
Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.; Results: Fresh fruits and vegetables were sampled on three occasions in ea
Autor:
David B. Haytowitz, Pamela R. Pehrsson
Publikováno v:
Food Chemistry. 238:134-138
For nearly 20years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture's (USDA) food composition databases (FCDB) through the collection and analysis of n
Publikováno v:
Journal of Food Composition and Analysis. 64:78-84
Glucosinolates are a group of important cancer chemo-preventive sulfur-containing compounds in cruciferous vegetables. To estimate their dietary intake, there is a great need to develop a valid glucosinolate database. The aim of this study was to inv
Publikováno v:
Journal of Food Composition and Analysis. 64:127-131
Variable vitamin K intake can result in unanticipated interactions with stability of coumarin based anti-coagulant medications. Current recommendations emphasize a consistent intake of vitamin K-rich foods while taking these medications. The high vit