Ready-to-eat cereals

Com is used directly and ingredients produced from com are widely used for food in Asia, Africa, North and South America, and parts of the former USSR. Much of the com consumed in the United States is in the form of ready-to-eat cereal. 

Neotame is used in tabletop sweeteners, frozen desserts, chewing gum, candy, baked goods, fruit spreads, and ready-to-eat cereals. 

In an investigation of several halocarbons in table-ready foods, eight of the 19 foods examined contained dichloromethane levels above the quantification limit (not given). The following ranges were reported (pg/kg) butter, 1.1-280 margarine, 1.2-81 ready-to-eat cereal, 1.6-300 cheese, 3.9-98 peanut butter, 26-49 and highly processed foods (frozen chicken dinner, fish sticks, pot pie), 5-310 (Heikes, 1987). 

AA + DHAA) ready-to-eat cereals pizza processed meat as internal standard when absent from sample cleanup as required with hexane to remove lipid material or n-butanol to remove starch S in series (150 X 4.6 mm + 250 X 4.6 mm, 5 gm, 100-A pore Polymer Laboratories). 4°C. 0.8 ml/min. CuCl2 derivatization of DHAA and DHIAA with o-phenylene-diamine. Fluorescence 350/430 nm (ex/em). Linear range = 3-2,000 ng. Recoveries 80-113% for total vitamin C (AA + DHAA) in a variety of food samples. Good agreement with results of AOAC International reference method. ... 

Nutrition is an important part of ready-to-eat cereal. To make cereal healthier, mai r nutrients are added. Unfortunately, nutrients degrade over time, making it necessary to add more than the declared amount to assure enough for the life of the cereal. Vitamin X is declared at a level of 20% of the Recommended Daily Allowance per sewing size (serving size = 30 g). The Recommended Daily Allowance is 6500 lU (1.7 x 10 lU = 1 g). It has been formd that the degradation of this nutrient is first-orderin the amount of nutrients. Accelerated... 

Liquid sprays. Sprays of ascorbic acid solutions or suspensions that may be considered liquid premixes. The sprays are directed onto the surface of a food or injected into liquid food products to circumvent diflScult or continuous processing conditions. For example, toasted ready-to-eat cereals are fortified by spraying a solution onto flakes still warm from the toasting process. 

All vitamin is ultimately the product of microbial synthesis, and because plants do not use the vitamin, the main dietary sources are meat and meat products, dairy products, fish and shellfish, and fortified ready-to-eat cereals. ... 

Table IV presents the RBV for the iron of three breakfast cereals not fortified with iron. The two ready-to-eat cereals were sources of highly bioavailable iron, but the instant cereal was significantly lower in bioavailability than the reference salt. We have not studied the chemical nature of iron in commercially available wheat based foods. The iron that remains in the residue of 1.2 M ammonium acetate extracted wheat bran was only 71 as bioavailable as the extracted monoferric phytate (6j, but the iron of enzymatically dephytinized wheat bran, which may be complexed with amino acids, is highly bioavailable (11).

NIST 1849, ready-to-eat cereal, bread, mushrooms, eggs, yogurt, cheese, fish, butter, milk (RTF infant formula), and premix... 

Vitamin D has been analyzed in different food samples, including NIST 1849 (infant/adult nutritional formula), ready-to-eat cereal, bread, mushrooms, eggs, yogurt, cheese, fish, butter, milk (RTE infant formula), and premix (mixture of vitamins). After saponification with ethanol and potassium hydroxide, and sequential liquid-liquid extraction steps using ethanol, water, and n-heptane, the food samples were eluted through a disposable SPE silica gel column. The extracted samples were assayed using a methanol and ammonium formate gradient on a UPLC-MS/MS system equipped with an HSS Cjg UPLC (100 x 2.1 mm i.d., 1.8 pm particle size) column at 0.4 mL/min flow rate. The injection volume was 20 pL [92],... 

Phillips, K.M., Ruggio, D.M., Ashraf-Khorassani, M., Eitenmiller, R.R., Cho, S., Lemar, L.E., Perry, C.R., Pehrsson, P.R., and Holden, J.M., 2010. Folic acid content of ready-to-eat cereals determined by liquid chromatography-mass spectrometry comparison to product label and to values determined by microbiological assay. Cereal Chemistry. 87 42-49. 

Nowadays, extrusion-cooking is used for the production of different food staff, ranging from the simplest expanded snacks to the highly processed meat analogues. The most popular extmsion-cooked products are direct extrusion snacks, RTE (ready-to-eat) cereal flakes and diverse breakfast foods produced from cereal... 

Morello, M.J., Isolation of aroma volatiles from an extruded oat ready-to-eat-cereal comparison of distillation-extraction and super critical fluid extraction, in Thermally Generated Flavors, T.H. Parhment, M.J. Morello, R.J. McGorrin, Eds., Amer. Chem. Soc., Washington, D.C., 1994, p. 95. 

AMOUNTS OF SELECTED NUTRIENTS FURNISHED BY 1 OZ OF A TYPICAL READY-TO-EAT CEREAL PLUS 4 OZ OF MILK... 

Fie. B-46. The distribution of nutrients contributed by 1 oz of a typical ready to-eat cereal (shown by white) and 4 oz of milk (sliown by black). 

As shown in Table B-10, the combination of the typical ready-to-eat cereal and milk supplies 1 /4 or more of the RDAs for many essential nutrients, but it furnishes only about 30% of the allowance for protein. This means that some additional protein should be provided at breakfast, from foods such as extra cereal and milk, eggs, meat, and/or bread. 

Infant cereals—Except for the rice cereal, these products equal or top the hot cereals and the ready- to-eat cereals in protein content. However, babies may not receive very much of these cereals because mothers usually mix from 2 to 6 Tbsp (30 to 90 ml) (equivalent to from 1/5 to 1/2 oz) of cereal with approximately 1 to 3 oz (30 to 90 ml) of formula or milk. Even so, older children and adults may consume larger quantities of these cereals if they do not mind the bland taste. 

Indudes all products made with whole-gains or enriched flour, oi meal. Example biead, biscuits. muffins, waffles, pancakes, cooked or ready-to-eat cereals, cornmaal, flour, gits, macaroni and spaghetti, noodles, rice, rolled oats, barlev. and bulgur. 

FOODS. Many solid foods contain a high water content, and contribute to meeting our water requirement. Even such dry foods as crackers, ready-to-eat cereals, and nuts provide some water, while some fruits and vegetables contain over 90% water. Table W-3 illustrates, over a wide range, the water content of foods. 

Ready-to-eat-cereals Free sterols USA (test marketing)... 

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