Orange Juice Apple Juice Cranberry Juice Grape Juice Tomato Juice
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The Low FODMAP Diet
The Low FODMAP Diet FOOD GROUP FOODS TO AVOID FOODS TO TRY INSTEAD Grains Foods made from wheat or wheat Rice, corn tortilla chips, gluten-free flour including: bread, cereal grains (like buckwheat and quinoa), and pasta foods made with gluten-free flour Fruits Apples, avocado, ripe bananas, Unripe bananas, most types of watermelon, grapefruit, pears, berries, grapes, cantaloupe, oranges, peaches, plums, most canned or pineapple, kiwi, rhubarb dried fruits Vegetables Garlic, onion, asparagus, beets, Bell peppers, cucumbers, broccoli, cauliflower, cabbage, black beans, lettuce, potatoes, tomatoes, kidney beans, peas corn, celery, green beans Meats & Proteins Most processed meats, meat served Beef, chicken, canned tuna, eggs, in fruit sauces, chorizo, sausage, most fish, lamb, pork, turkey, pistachios, cashews sunflower seeds, peanuts Dairy Milk (from cow, sheep or goat), Dairy-free milk, hard cheeses, half buttermilk, sour cream, yogurt, and half, mozzarella, sherbet, small some soft cheeses, ice cream, amounts of cream cheese sweetened condensed milk Non-Dairy Alternatives Almond milk, hemp milk, rice milk, Soy products, coconut cream oat milk Beverages Fruit and vegetable juices from Fruit and vegetable juices made high FODMAP foods (apple juice, from low FODMAP foods (orange grapefruit juice), coconut water, juice, tomato juice), coffee, herbal drinks with high-fructose corn syrup tea, water Condiments, High-fructose corn syrup, agave, honey, Balsamic vinegar, olive oil, soy Seasonings, most jams and jellies, relish, hummus, sauce, mayo, mustard, garlic infused Sweeteners artificial sweeteners, any sauces or oil, sugar, salt, pepper, most herbs, dressings made with high FODMAP small amounts of marinara sauces foods or high-fructose corn syrup To make an appointment with a gastroenterologist, visit henryford.com or call 1-800-HENRYFORD (436-7936). -
Consumer Preference and Willingness to Pay for Tomato Juice
OPEN ACCESS International Food and Agribusiness Management Review Volume 21 Issue 8, 2018; DOI: 10.22434/IFAMR2017.0117 Received: 17 December 2017 / Accepted: 5 June 2018 Consumer preference and willingness to pay for tomato juice RESEARCH ARTICLE Yaozhou Zhua, Meng Shenb, Charles A. Simsc, Maurice R. Marshallc, Lisa A. Housed, and Paul J. Sarnoski e aSensory Scientist, Mission Foods, 5601 Executive Dr., Irving, TX 75038, USA bData Scientist, Boston Strategic Partners, 4 Wellington Street, Suite #3, Boston, MA 02118, USA dProfessor, Food Resource Economics Department, University of Florida, P.O. Box 110240, Gainesville, FL 32611, USA cProfessor and eAssistant Professor, Food Science and Human Nutrition Department, University of Florida, P.O. Box 110370, Gainesville, FL 32611, USA Abstract Tomato juice has gained popularity in recent decades. However, little is known about tomato juice consumers in the United States. The goal of this research was to determine consumer attitudes towards current tomato juice offerings and willingness to pay for high flavor quality products. A sensory panel and a nation-wide survey were conducted to learn about consumer preference toward tomato juice consumption. A new “label”, including taste review ratings, was incorporated into a choice experiment to verify whether this information successfully assisted consumers in their purchase decisions. Both the sensory analysis and the consumer online survey showed a demand for tomato juice with better flavor. The results suggest that a premium quality tomato juice with fresh aroma notes and better taste made from a premium tomato will encourage consumer purchase intent. Consumers would be willing to pay up to 30% more if trusted taste review score information was provided. -
Freshly Made Smoothie and Juice $18.00 Start a Healthy Day With
Start a healthy day with Pierre's Freshly made Smoothie and Juice $18.00 Smoothies Juices Red Blast Watermill strawberries, raspberries, blueberries, lemon apple, carrot, beet, ginger Pineapple Boat Lemon Cleanse pineapple, banana, coconut milk, lemon juice apple, carrot, lemon, ginger Soy Sensation Gibson blueberries, banana, soy milk, agave pineapple, beet, kale, parsley, ginger Tropi-Kale Namaste kale, pineapple, mango, coconut milk apple, beet, cucumber, ginger St. Barth Sweet Greens pineapple, mango, grapefruit, low fat yogurt apple, cucumber, kale, celery Hangover Cure Pick Me Up banana, mango, low fat yogurt apple, carrot, orange, sweet red pepper What Diet Sagaponack honeydew, watermelon, vanilla ice cream apple, beet, asparagus Breakfast is served from 8am until 10:30 am every day, 7 days, 365 days Coupe de fruits de saison 14 Croissant or Danishes 7 Assorted fresh fruits 4 Slices of toasted baguette 4 3 Slices of toasted brioche (cut 1/2) 4 Coupe Parfait 16 3 Slices of toasted 7 Grains (cut 1/2) 4 Fat free Oikos Greek Yogurt, Fresh Fruits and Granola 2 English muffin (4 sides) 4 French toast 16 Jam from Alain Millat 2.50 With maple syrup, whipped cream and fresh berries Strawb, Apricot, Blueberry, Raspberry, Blood orange 1/2 Grapefruit 10 Pineapple Boat 10 Iced Tea 5 Freshly squeezed Orange Juice 5 Our cage free eggs are guaranteed 100% ORGANIC. Homemade lemonade with honey and mint 5 *2 eggs any style 16 Tomato Juice 5 Scrambled Sunny side up Over easy Roasted potatoes and baked tomato We use exclusively ILLY Coffee Served -
The Average Number of Ice Cream Sandwiches Eaten Per Second Is 48
The Average Number Of Ice Cream Sandwiches Eaten Per Second Is 48 On August 2nd, National Ice Cream Sandwich Day encourages us to cool off with one of our favorite frozen treats. Whether it’s vanilla, strawberry or Neopolitan between two chocolate wafers, the dessert sure will hit the spot on a hot summer day. The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. Pictures from the Jersey Shore circa 1905 “On the beach, Atlantic City”, show Ice Cream sandwiches were popular at 1c each. By 1940, grocers sold sandwiches made with crispy wafers. One account claims the modern ice cream sandwich with the chocolate wafer was invented in 1945 by Jerry Newberg. The ice cream maker sold his creation at Forbes Field in Pittsburgh, PA. At the time, the storied location was home to the Pittsburgh Pirates and Steelers. Although ice cream sandwiches were made by hand and distributed by New York street vendors in the early 1940s, it wasn’t until 1945 that the first ice cream sandwiches were mass produced. The Coolhaus food truck empire has taken ice cream sandwiches to a new level. You can buy one of their pre- packaged ice cream sandwiches, pints of ice cream, or hand-dipped ice cream bars at one of 4,000+ markets ranging from Whole Foods to Kroger and Safeway, in all 50 states The ice cream sandwich ranks as the second best-selling ice cream novelty in America. The average number of ice cream sandwiches eaten per second nationally is 48. -
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr . -
Cold-Pressed Juices 7.00 Ea Restaurant Week
LUNCH MEZZE $5 each | 3 for $15 | all for $50 (includes spreads) HOUSE-MADE PICKLE PLATE pickled vegetables LOCAL BEETS avocado green goddess, walnut gremolata, feta BACON WRAPPED DATES parmesan FRIES house-made ketchup SPICY CARROTS yogurt, dill salsa verde, crispy grains SUCCOTASH corn, tomato, legumes, cotija FALAFEL baba ghanoush WATERMELON SALAD feta, cucumber, lemon,fermented cayenne HEIRLOOM TOMATO buttermilk, micro basil, za’atar SPREADS SERVED WITH TWO PITA HUMMUS tahini, schug ............................................................ 8 SEPTEMBER 5 - 16 RESTAURANT WEEK WHIPPED FETA fermented honey, cracked black pepper .................................. 8 CHOICE OF MEZZE BOWLS ADD GRILLED CHICKEN 4 / ADD AVOCADO 2 watermelon salad LOCAL LETTUCES peaches, almonds, mint, lemon buttermilk vinaigrette ................... 10 succotash KALE SALAD cabbage, honey-roasted peanuts, sesame seeds, herb dressing ................ 10 heirloom tomato ANSON MILLS BROWN RICE BOWL* soft boiled egg, seasonal veggies, cilantro, mango dressing ... 11 CHOICE OF SANDWICH SANDWICHES ADD A MEZZE 3 eggplant banh mi PULLED SQUASH smoked cabbage, cilantro vinaigrette, bbq sauce, b&b pickles .............. 11 pulled squash sandwich ROAST BEEF* smoked onion jam, red peppers, miso mayo, roasted tomato, pan de cristal .... 13 B.L.T. EGGPLANT BANH MI carrot, cucumber, sweet soy, peanuts, miso mayo, herbs, sesame roll .... 10 ADD AVOCADO, EGG, OR PIMENTO CHEESE FOR 2 BURGER* & FRIES aged cheddar, bone marrow aioli, crispy vidalias, tomato jam ............ 14 CHOICE OF COOKIE B.L.T’S CELEBRATE TOMATO SEASON / ADD A MEZZE 3 sea salt chocolate chip B.L.T. mayo, Nueske’s bacon, pan de cristal ADD AVOCADO OR EGG 2. .................. 10 the “works” cookie B.L.T. TORTA cotija cheese, avocado, guajillo peppers, brioche bun ...................... -
Rev Your Engines DJ's Soups Wraps Rockin' Sandwiches Refreshing Salads
Lunch Menu 2021.qxp_Layout 1 1/27/21 3:39 PM Page 2 Rev Your Engines Rockin’ Sandwiches Basket of Tots $6.59 Loaded $8.99 BLT – bacon, lettuce, tomato w/mayo on toast $6.19 Mozzarella Sticks (5) – served w/marinara $6.49 Ham or Smoked Turkey – served with lettuce, tomato, Chili Cheese Fries $8.99 mayo on choice of roll or bread $6.89 Corn Fritters $3.49 Proudly Serving Chicken Salad or Tuna Salad – our creamy blend served Sweet Potato Fries $5.39 LOCALLY Sourced w/lettuce & tomato on choice of bread/toast $6.29 Gourmet Onion Rings (12) $8.59 Produce, Eggs The Club – lettuce, tomato, mayo & bacon w/choice of and Meat Side of Fries $4.29 Cheesy Fries $6.59 ham, smoked turkey or sweet bologna on toast $8.79 Sliders – 3 mini cheeseburgers $6.69 Grilled Cheese – choice of cheese $3.99 Chicken Fingers (5) – tenderloins deep fried, w/tomato $4.79 add bacon or ham $7.19 w/sauce $7.69 Chicken Breast – grilled or crispy, LTM $7.29 Cheese Quesadilla – w/salsa and sour cream $7.19 Chicken Quesadilla – shredded chicken, cheese Wet Fries – topped w/gravy $5.39 topped served with salsa & sour cream $10.79 with cheese $6.49 Chipotle Black Bean or Turkey Burger – served w/LTM Layin’ Rubber Sampler – Build your own – sliders, chicken on roll $6.79 tenders, onion rings, french fries, mozzarella sticks, Little Dog - all beef, grilled $2.49 corn fritters, cheese quesadilla half Big Dog - all beef, grilled $5.89 Loaded Fries – house seasoned, topped w/bacon & melted cheddar blend, served with Elvis’ Fave dilly ranch $11.29 half size $7.39 Split charge Peanut -
@Foodsonthefly from Destination Roam
@foodsonthefly from destination roam national + international food holidays Source: Foodimentary Peiking Duck Day National Chocolate Cake Day January 18 January 27 january January 1 January 16 National Bloody Mary Day National Fig Newton Day National Black Eyed Pea Day International Hot and Spicy Food Day January 2 January 17 National Buffet Day National Hot Buttered Rum Day National Cream Puff Day January 18 January 3 National Gourmet Coffee Day National Chocolate Covered Cherry Day Peking Duck Day January 4 January 19 National Spaghetti Day National Popcorn Day January 5 January 20 National Whipped Cream Day National Buttercrunch Day January 6 National Cheese Lover’s Day National Shortbread Day January 21 National Bean Day National Granola Bar Day January 7 National New England Clam Chowder Day National Tempura Day January 22 January 8 National Blonde Brownie Day National English Toffee Day National Southern Food Day January 9 January 23 National Apricot Day National Pie Day January 10 National Rhubarb Pie Day National Bittersweet Chocolate Day January 24 January 11 National Peanut Butter Day National Hot Toddy DayNational Milk Day Lobster Thermidor Day January 12 January 25 National Marzipan Day National Irish Coffee Day National Curried Chicken Day January 26 National Glazed Doughnut Day National Peanut Brittle Day January 13 January 27 National Gluten-Free Day National Chocolate Cake Day National Peach Melba Day January 28National Blueberry Pancake Day January 14 January 29 National Hot Pastrami Sandwich Day National Corn Chip Day -
Crediting Smoothies for Grades K-12 in the NSLP and SBP
Crediting Smoothies for Grades K-12 in the National School Lunch Program and School Breakfast Program This guidance applies to the U.S. Department of Agriculture's (USDA) meal patterns for grades K-12 in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Seamless Summer Option (SSO) of the NSLP, and Afterschool Snack Program (ASP). For information on the meal patterns and crediting foods, refer to the Connecticut State Department of Education’s (CSDE) Menu Planning Guide for School Meals for Grades K-12, and visit the CSDE’s Meal Patterns for Grades K-12 in School Nutrition Programs and Crediting Foods in School Nutrition Programs webpages. Smoothie ingredients that credit toward the meal patterns for grades K-12 include full-strength vegetable juice and pureed vegetables (vegetables component); full-strength fruit juice and pureed fruits (fruits component); milk that meets the meal pattern requirements (milk component); and yogurt or soy yogurt (meat/meat alternates component). Creditable ingredients in smoothies must provide at least the minimum creditable amount to credit toward the meal patterns for grades K-12. The minimum creditable amounts are ⅛ cup for the vegetables component; ⅛ cup for the fruits component; ¼ cup for the milk component (applies to smoothies only); and ⅛ cup for yogurt. School food authorities (SFAs) must maintain appropriate documentation to indicate the crediting information for smoothies. For example, to credit a strawberry smoothie as ½ cup of the fruits component and 1 ounce equivalent of the meat/meat alternates component, the documentation must indicate that the serving contains ½ cup of pureed strawberries and ½ cup of yogurt. -
Tomato Juices and Tomato Juice Concentrates: a Study of Factors Contributing to Their Gross Viscosity
Tomato juices and tomato juice concentrates: a study of factors contributing to their gross viscosity CENTRALE LANDBOUWCATALOGUS 0000 0174 1715 m mi BISLI0T3BEK DER LANDPO'CVHOOKSCHOOL Promotor: dr. W. Pilnik, hoogleraar in delevensmiddelenlee r Co-promotor: dr. ir. A.G.J. Voragen, wetenschappelijk hoofdmedewerker ^JfVJO ??oi,'^' R. Heutink Tomato juices and tomato juice concentrates: a study of factors contributing to their gross viscosity Proefschrift ter verkrijging van de graad van doctor in de landbouwwetenschappen, op gezag van de rector magnificus, dr. C.C. Oosterlee, in het openbaar te verdedigen op woensdag 8 oktober 1986 des namiddags te vier uur in de aula van de Landbouwuniversiteit te Wageningen H i / 0' J ^u9p?o, , fo9 STELLINGEN 1. Dedoo r Shomer et al. (1984) gesussereerde rol van endogeen cellulase bij het uitzakken van deeltjes in tomatensap wordt niet ondersteund door de in de literatuurvermeld ecellulas ehoeveelhede ni nd etomaat . Shomer,I. ,P . Lindnere nR . Vasiliver,198 4 Journalo f FoodScience ,49:628-63 3 2. Geziend egroott eva nd edeeltje s ishe ttwijfelachti g of Raoe t al.(1986 )d ejuist e meetgeometriegebruike nvoo r hunrheologisch e metingenaa n appelmoes. Rao, M.A., H.J.Cooley ,J.N .Nogueir ae nM.R .McLellan ,198 6 Journalo f FoodScience , 51:176—179 3. Bij het gebruik van polysaccharide-afbrekende enzymente r opheldering van de structuurva npolysaccharide n moetmee raandach tworde n besteed aan: 1)d ezuiverhei dva n hetenzym , 2)d ezuiverhei dva nd esubstrate ndi e worden gebruiktvoo r het karakteriserenva nhe tenzy me n3 )ee nmogelijk emultisubstraa t specificiteitva nhe tenzym . -
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Complete Guide to Home Canning Guide 3, Selecting, Preparing, and Canning Tomatoes and Tomato Products (NOTE: This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995. Salsa recipes developed at Washington State University have been added as a supplement, with permission of Washington State University. The supplement on salsas is based on Salsa Recipes for Canning, PRN395, by Val Hillers, a food specialist, and Richard H. Dougherty, a food processing specialist, both with the Washington State University Cooperative Extension, Dept. of Food Science and Human Nutrition. They were assisted by Barry Swanson and Mike Costello in the development of the recipes.) Table of Contents Section Page General .................................................................... 1 Tomato juice................................................................ 1 Tomato and vegetable juice blend ............................................... 2 Tomatoes—crushed.......................................................... 3 Standard tomato sauce ....................................................... 5 Tomatoes—whole or halved (packed in water) ..................................... 6 Tomatoes—whole of halved (packed in tomato juice) ................................ 7 Tomatoes—whole or halved (packed raw without added liquid) ........................ 8 Tomatoes with okra or zucchini ................................................ -
The Very Best of Emeril
The Very Best of Emeril VJJE Publishing Co. The Very Best of Emeril Table of Contents Welcome!.............................................................................................................................................................1 Aioli ....................................................................................................................................................................2 Ajiaco Emerilized ..............................................................................................................................................3 Al Forno And Johanne Killeen's Grilled Pizza ..............................................................................................5 Almond Butter Cookies......................................................................................................................................7 Andouille And Chicken Jambalaya .................................................................................................................8 Andouille And Potato Soup ..............................................................................................................................9 Andouille Cheese Bread .................................................................................................................................10 Andouille Cheese Grits Smothered With Creamy Crawfish Sau ...............................................................12 Andouille Potato Cakes With Fresh Corn And Tomato Salsa ...................................................................13