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The main objectives of this study are: 1) Examine the prevalence of early introduction to solids and adding cereal into the formula practice among low-income and mainly minority infants, and: 2) Examine how adding cereal into the formula is associated with daily calorie and macronutrient intake among low-income and mainly minority infants. This study was approved by the IRB of the University of North Carolina at Greensboro. A longitudinal study of 3 years was carried out to investigate infant feeding practices focusing on a population of individuals from a minority and low-income background. Interviews and 24-hour dietary recalls were performed to collect information on infants feeding patterns when the infant was 2, 4, 6, 9, and 12 months old. Results indicated that 29.4% of 4 month old infants had been introduced to complementary foods and that 29.9% of 6 month infants had received infant cereal in the bottle at 6 months and 14.4% at 9 months. At 6 months infants who received cereal in their bottle consumed 165 additional calories, had an additional 33.28 grams of total carbohydrate intake and an additional 3.75 grams of protein compared to infants who did not receive cereal in their bottle. At 9 months similar trends were observed. Infants who received cereal in their bottle at 9 months consumed an additional 158 calories per day and had an additional 27.61 grams compared to 9 month infants who did not receive cereal in the bottle. In conclusion, introducing infants to complementary foods before the recommended age is a common practice with about 30% of infants being introduced to complementary foods at 4 months. Adding infant cereal into the bottle was also a common practice with around 30% of 6 months participants carrying out this practice. The addition of infant cereal into the infants bottle was associated with an increase in daily caloric intake and macronutrient intake among 6 and 9 month low-income and mainly minority infants.

The formation of the molecule 4,5-dihydroxy-2-cyclopenten-1-one (DHCP) from the thermal treatment of pectin-containing foods was investigated in small-scale laboratory preparation of sterilized vegetable puree (carrot, zucchini and tomato) and fruit puree (peach and mixture of pear and apple) and in commercial baby foods. DHCP attracts attention due to its cytotoxicity as well as potential antiviral and anti-inflammatory effects. However, its effects and the difficulty of its identification in food are mediated in part by the formation of Michael adducts of DHCP with amino acids. The results revealed that DHCP reacted efficiently with cysteine and glutathione, and to a lesser extent with histidine. Mass spectrometry analysis confirmed the formation of adducts of DHCP with amino acids in a model system, being in a real food system difficult to investigate. However, these formed adducts are of potential interest, although it is not known whether they are safe, bioactive or reversible.

Food allergies have become increasingly common over the past several years among children in the United States (Comberiati et al., 2019; Sicherer et al., 2017). Food allergies are a negative immune response occurring in the body after eating a specific food (Sicherer et al., 2017). Unlike food intolerances, such as lactose intolerance which causes uncomfortable symptoms in the stomach and intestines, allergic reactions to food can cause a wide range of serious and sometimes fatal symptoms (Konek and Becker, 2020). Food allergies can affect a child's health and quality of life, while also impacting their caregivers' lives (Sicherer et al., 2017). This fact sheet reviews causes of food allergies, recommendations for preventing food allergies, suggestions for introducing potential allergens to infants, and signs of an allergic reaction.

Food allergies have become increasingly common over the past several years among children in the United States (Comberiati et al., 2019; Sicherer et al., 2017). Food allergies are a negative immune response occurring in the body after eating a specific food (Sicherer et al., 2017). Unlike food intolerances, such as lactose intolerance which causes uncomfortable symptoms in the stomach and intestines, allergic reactions to food can cause a wide range of serious and sometimes fatal symptoms (Konek and Becker, 2020). Food allergies can affect a child's health and quality of life, while also impacting their caregivers' lives (Sicherer et al., 2017). This fact sheet reviews causes of food allergies, recommendations for preventing food allergies, suggestions for introducing potential allergens to infants, and signs of an allergic reaction.

In the last decade, there has been an increasing demand for ready-to-eat infant meals in Spain. However, the used food composition databases do not include processed products intended for infants under 12 months of age. Thus, we aimed at the creation of a food composition table including these products. Nutritional composition data were collected from the label of 568 products including infant formula, cereal products and complementary foods (mixed puree or snacks and desserts); additionally, breast-milk (11 preterm and term samples) nutritional composition were estimated from scientific publications available to date. Information was compiled into a table available in “open access” at the website http://ucc.uniovi.es/formacioncientifica/recursosinv including information about 53 dietary components of infant formula, 28 for breast milk, 30 for cereal products and 14 for complementary foods. The infant formula¿s composition from 0 to 6 months were found similar to the values reported for mature breast milk (10–12 weeks) but different from breast milk from 1 to 4 weeks. One serving of cereals has been found to satisfy more than the 50% of the DRI for protein and carbohydrates. This information constitutes an essential step in order to understand the diet-health relationships in the early stages of life in the Spanish population.

Purpose: The objective of this secondary analysis is to describe the types of commercial complementary foods (CCF) consumed by infants and young children enrolled in the European Childhood Obesity Project (CHOP), to describe the contribution of CCF to dietary energy intakes and to determine factors associated with CCF use over the first 2 years of life. Methods: The CHOP trial is a multicenter intervention trial in Germany, Belgium, Italy, Poland and Spain that tested the effect of varying levels of protein in infant formula on the risk for childhood obesity. Infants were recruited from October 2002 to June 2004. Dietary data on CCF use for this secondary analysis were taken from weighted, 3-day dietary records from 1088 infants at 9 time points over the first 2 years of life. Results: Reported energy intakes from CCF during infancy (4–9 months) was significantly higher (p ≤ 0.002) amongst formula-fed children compared to breastfed children. Sweetened CCF intakes were significantly higher (p ≤ 0.009) amongst formula-fed infants. Female infants were fed significantly less CCF and infant age was strongly associated with daily CCF intakes, peaking at 9 months of age. Infants from families with middle- and high-level of education were fed significantly less quantities of CCF compared to infants with parents with lower education. Sweetened CCF were very common in Spain, Italy and Poland, with over 95% of infants and children fed CCF at 9 and 12 months of age consuming at least one sweetened CCF. At 24 months of age, 68% of the CHOP cohort were still fed CCF. Conclusions: CCF comprised a substantial part of the diets of this cohort of European infants and young children. The proportion of infants being fed sweetened CCF is concerning. More studies on the quality of commercial complementary foods in Europe are warranted, including market surveys on the saturation of the Western European market with sweetened CCF products., SCOPUS: ar.j, DecretOANoAutActif, info:eu-repo/semantics/published

Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and non-essential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods. Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes.

Environmental and human exposures to perfluoroalkyl substances (PFASs) are of emerging concern since they are persistent and bioaccumulative. The present study reports PFASs levels in human milk, infant formulas and baby food (dry cereals and pots) from the Valencian Community (Spain) in order to evaluate the infant exposure to these substances through the diet. The results show that perfluorobutanoic acid (PFBA) and perfluorooctanoic acid (PFOA) were in all the samples of the four selected matrices (except PFOA in one sample of dry cereal baby food). Perfluoroheptanoic acid (PFHpA) and perfluorodecanoic acid (PFDA) were also detected in 70% of the breast milk samples. In infant formulas, PFDA and perfluorooctanesulfonate (PFOS) were detected in 75% and 69%, respectively. In dry cereals baby food, PFBA was in 100% of the samples while PFOA and PFOS in 92%. In baby food pots, PFDA was also detected in 83% of the samples. Estimated daily intakes (EDIs) of PFOA (maximum 32.2 ng kg day) and PFOS (9.0 ng kg day) are lower than tolerable daily intakes (TDIs) established for PFOA (1500 ng kg day) and PFOS (150 ng kg day).

Children are very vulnerable to bacterial infections and they are sometimes subject to antimicrobials for healing. The presence of resistance genes may counteract effects of antimicrobials. This work has thereby compared the amount of tetracycline resistance genes, tet(A) and tet(B), between conventional and organic meat-based or vegetable-based baby foods and used the quantification of these genes to assess the presence of tetracycline residues in these samples. Counts of bacteria harboring the tet(A) gene were higher than those containing tet(B), and there was no difference between the organic and the conventional samples. Samples with detectable amounts of tetracycline residues were also positive for the presence of tet genes, and when the presence of the genes was not detected, the samples were also negative for the presence of residues. The percentages of tetracycline residues were higher in organic samples than in conventional ones. It cannot be concluded that organic formulas are safer than conventional ones for the studied parameters

Viscoelastic properties of four vegetable-based infant purees were evaluated in temperature range of 5¿80C. Samples behaved like weak gels, with the exception of rice and chicken puree at 35, 50 and 65C, which behaved like a macromolecular solution. At 5¿65C, storage modulus (G¿) and storage loss (G¿) could be well described by a power function of the frequency (R2 > 0.92), and the dependency of their parameters with temperature was modeled by Arrhenius¿s model and quadratic functions. Approach named ¿weak gel model¿ was also applied to the baby foods, and both G¿ and G¿ values decreased with an increase in temperature between 5 and 50C. Master curves were obtained applying time-temperature superposition principle, and horizontal shift factor was sensitive to choice of viscoelastic property being selected for shifting procedure. At 5¿50C, infant purees behaved like thermoreologically complex materials. Rheological measurements were well supported by particle size distributions.

Viscoelastic properties of four vegetable-based infant purees were evaluated in temperature range of 5¿80C. Samples behaved like weak gels, with the exception of rice and chicken puree at 35, 50 and 65C, which behaved like a macromolecular solution. At 5¿65C, storage modulus (G¿) and storage loss (G¿) could be well described by a power function of the frequency (R2 > 0.92), and the dependency of their parameters with temperature was modeled by Arrhenius¿s model and quadratic functions. Approach named ¿weak gel model¿ was also applied to the baby foods, and both G¿ and G¿ values decreased with an increase in temperature between 5 and 50C. Master curves were obtained applying time-temperature superposition principle, and horizontal shift factor was sensitive to choice of viscoelastic property being selected for shifting procedure. At 5¿50C, infant purees behaved like thermoreologically complex materials. Rheological measurements were well supported by particle size distributions.

Coeliac disease is characterized by permanent intestinal intolerance to wheat gliadin and related prolamins from barley, rye and oats. The gluten free diet is a life long treatment for coeliac patients. Industrial starch or other ingredients used in manufacturing of dietary products can contain prolamins as impurities. The aim of this work was investigation the presence of gluten in dietary products from the national market: 30 dietary foods for infants and young children and 35 food supplements were analyzed using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction. The most of the analyzed samples (88%) contained less than limit of quantification of 5 mg/kg for gluten. Gluten content of 5-20 mg/kg was determined in 3 samples. Five of 65 samples (8%) contained mean gluten levels ≥ 20 mg/kg and would not be considered "gluten-free" according to the national Regulation on health safety of dietary products. The systematic control of the presence of gluten in gluten-free dietary products is very important and should be obligatory in order to protect the health of coeliac patients.

Breast milk is the best food for your baby! Breast milk provides the right mix of nutrients your baby needs to grow and develop. If you are away from your baby, you can provide your baby with expressed breast milk. This ensures your baby receives the best nutrition possible. When breast milk is not available, iron‐fortified infant formula is an appropriate alternative for your infant’s first year of life. Here are a few tips on what to feed your baby during the first year of life.

Breast milk is the best food for your baby! Breast milk provides the right mix of nutrients your baby needs to grow and develop. If you are away from your baby, you can provide your baby with expressed breast milk. This ensures your baby receives the best nutrition possible. When breast milk is not available, iron‐fortified infant formula is an appropriate alternative for your infant’s first year of life. Here are a few tips on what to feed your baby during the first year of life.

In this study, an analytical method to determine six previous termperfluorinatednext term compounds (PFCs) based on alkaline digestion and solid phase extraction (SPE) followed by liquid chromatography-quadrupole-linear ion trap mass spectrometry (LC-QqLIT-MS) was validated for the analysis of human breast milk, milk previous terminfantnext term formulas and cereals baby food. The average recoveries of the different matrices were in general higher than 70% with a relative standard deviation (RSD) lower than 21% and method limits of detection (MLOD) ranging from 1.2 to 362 ng/L for the different compounds and matrices. The method was applied to investigate the occurrence of PFCs in 20 samples of human breast milk, and 5 samples of previous terminfantnext term formulas and cereal baby food (3 brands of commercial milk previous terminfantnext term formulas and 2 brands of cereals baby food). Breast milk samples were collected in 2008 from donors living in Barcelona city (Spain) on the 40 days postpartum. Perfluorooctanesulfonate (PFOS) and perfluoro-7-methyloctanoic acid (i,p-PFNA) were predominant being present in the 95% of breast milk samples. Perfluorooctanoic acid (PFOA) was quantified in 8 of the 20 breast milk samples at concentrations in the range of 21–907 ng/L. Commercial formulas and food were purchased also in 2009 from a retail store. The six PFCs were detected in all brands of milk previous terminfantnext term formulas and cereals baby food analyzed, being perfluorodecanoic acid (PFDA), PFOS, PFOA and i,p-PFNA the compounds detected in higher concentrations (up to 1289 ng/kg). PFCs presence can be associated to possible migration from packaging and containers during production processes. Finally, based on estimated body weight and newborn intake, PFOS and PFOA daily intakes and risk indexes (RI) were estimated for the firsts 6 month of life. We found that ingestion rates of PFOS and PFOA, with exception of one breast milk sample did not exceed the tolerab

This handbook is for staff that provide nutrition education and counseling to the parents and guardians of at-risk infants who participate in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and the Commodity Supplemental Food Program (CSFP). This publication provides an overview of basic subjects related to infant nutrition and feeding and answers some common questions on the nutritional needs of infants; the development of feeding skills; breastfeeding; formula feeding; the introduction of complementary foods; infant feeding practices; food selection, preparation, sanitation, and storage; oral health; vegetarian nutrition; common gastrointestinal problems; obesity; and physical activity/motor skill development.

This handbook is for staff that provide nutrition education and counseling to the parents and guardians of at-risk infants who participate in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and the Commodity Supplemental Food Program (CSFP). This publication provides an overview of basic subjects related to infant nutrition and feeding and answers some common questions on the nutritional needs of infants; the development of feeding skills; breastfeeding; formula feeding; the introduction of complementary foods; infant feeding practices; food selection, preparation, sanitation, and storage; oral health; vegetarian nutrition; common gastrointestinal problems; obesity; and physical activity/motor skill development.

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods. (C) 2007 Elsevier Ltd. All rights reserved.

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods. (C) 2007 Elsevier Ltd. All rights reserved.

This handout will help you begin giving your baby foods other than breast milk or formula.

This handout will help you begin giving your baby foods other than breast milk or formula.

This study was conducted to investigate the factors that affect the duration of breastfeeding in low and middle income women, and to determine if low income women have a greater incidence of decreased duration of breastfeeding. Specifically, the effects of early introduction of formula and solid food and mother’s perceived inadequate milk supply, on the duration of breastfeeding, was researched. A questionnaire was developed and one on one interviews conducted on 147 women who breastfed a baby within the past five years. Data analysis included crosstabulation of selected variables, descriptive analyses, and chi square analyses. Results indicated that the majority of the women surveyed introduced formula early, were long term breastfeeders, between the ages of 30-39, and college graduates. There was no difference in duration of breastfeeding between women of low and middle incomes, however, women of middle income terminated breastfeeding early to return to work or school and tended to introduce formula earlier than low income women. Furthermore, mothers who introduced formula or solid foods early, were generally short term breastfeeders. Mothers who introduced formula and solid foods early cited insufficient milk supply as their main reason for terminating breastfeeding. Therefore, mothers perceived to have an insufficient milk supply, tend to introduce formula and solid foods early, thus, contributing to a possible decrease in duration of breastfeeding.

14 p. : ill. ; 28 cm.

Negative envelope: "Babies 'Back Home' Dec. 16, 1945. Photos by Carolyn."

Heinz baby food display in a grocery store. Signs state that the display was for National Baby Week as advertised in Life magazine (likely April 28-May 3 1941). Grocery store unidentified, but likely in the Fargo, N.D. or Moorhead, Minn. area., Film negatives, 25 x 20 cm., Title supplied by staff.

Heinz baby food display in a grocery store. Signs state that the display was for National Baby Week as advertised in Life magazine April 28-May 3 (likely 1941). Grocery store unidentified, but likely in the Fargo, N.D. or Moorhead, Minn. area., Film negatives, 10 x 13 cm., Title supplied by staff.

Negative envelope: "Babies 'Back Home' Dec. 16, 1945. Photos by Carolyn."

Dětské příkrmy a pyré patří mezi falšované potraviny, kvůli cenám složek pro výrobu. Dražší složky se nahrazují těmi levnějšími, často málo kvalitními. Tato bakalářská práce se zabývá vlivem doby skladování na stanovení autenticity vzorků. Teoretická část se zabývá chemickým složením ovoce (obzvlášť jablek a broskví), technologii výroby a metodami stanovení autenticity. V experimentální části byly připravené modelové vzorky a z nich izolovaná DNA. Ta byla pomocí dvou různých primerů amplifikována v real-time PCR. Specifické produkty byly detekovány pomocí analýzy křivek tání. Pomocí gelové elektroforézy bylo možné potvrdit přítomnost specifických produktů. Poslední metodou byla HPLC, díky které byly analyzovány fenolické látky., Fruit baby foods and purees belong among adulterated food, due to the prices of materials for their production. More expensive ingredients are replaced by cheaper, lower quality ones. This bachelor thesis deals with influence of storage time on the determination of samples authenticity The theoretical part of the thesis deals with the chemical composition of fruit (especially apples and peaches), production technology and methods of determining authenticity. In the experimental part, model samples were prepared and DNA was isolated from them. Then, using two different primer pairs, this DNA was amplified by real-time PCR and a specific product was detected by analyzing melting curves. On gel electrophoresis, it was possible to confirm the presence of these specific products. The last method was HPLC, where phenolic substances were analyzed.

Dětské příkrmy a pyré patří mezi falšované potraviny, kvůli cenám složek pro výrobu. Dražší složky se nahrazují těmi levnějšími, často málo kvalitními. Tato bakalářská práce se zabývá vlivem doby skladování na stanovení autenticity vzorků. Teoretická část se zabývá chemickým složením ovoce (obzvlášť jablek a broskví), technologii výroby a metodami stanovení autenticity. V experimentální části byly připravené modelové vzorky a z nich izolovaná DNA. Ta byla pomocí dvou různých primerů amplifikována v real-time PCR. Specifické produkty byly detekovány pomocí analýzy křivek tání. Pomocí gelové elektroforézy bylo možné potvrdit přítomnost specifických produktů. Poslední metodou byla HPLC, díky které byly analyzovány fenolické látky., Fruit baby foods and purees belong among adulterated food, due to the prices of materials for their production. More expensive ingredients are replaced by cheaper, lower quality ones. This bachelor thesis deals with influence of storage time on the determination of samples authenticity The theoretical part of the thesis deals with the chemical composition of fruit (especially apples and peaches), production technology and methods of determining authenticity. In the experimental part, model samples were prepared and DNA was isolated from them. Then, using two different primer pairs, this DNA was amplified by real-time PCR and a specific product was detected by analyzing melting curves. On gel electrophoresis, it was possible to confirm the presence of these specific products. The last method was HPLC, where phenolic substances were analyzed.

Dětské příkrmy a pyré patří mezi falšované potraviny, kvůli cenám složek pro výrobu. Dražší složky se nahrazují těmi levnějšími, často málo kvalitními. Tato bakalářská práce se zabývá vlivem doby skladování na stanovení autenticity vzorků. Teoretická část se zabývá chemickým složením ovoce (obzvlášť jablek a broskví), technologii výroby a metodami stanovení autenticity. V experimentální části byly připravené modelové vzorky a z nich izolovaná DNA. Ta byla pomocí dvou různých primerů amplifikována v real-time PCR. Specifické produkty byly detekovány pomocí analýzy křivek tání. Pomocí gelové elektroforézy bylo možné potvrdit přítomnost specifických produktů. Poslední metodou byla HPLC, díky které byly analyzovány fenolické látky., Fruit baby foods and purees belong among adulterated food, due to the prices of materials for their production. More expensive ingredients are replaced by cheaper, lower quality ones. This bachelor thesis deals with influence of storage time on the determination of samples authenticity The theoretical part of the thesis deals with the chemical composition of fruit (especially apples and peaches), production technology and methods of determining authenticity. In the experimental part, model samples were prepared and DNA was isolated from them. Then, using two different primer pairs, this DNA was amplified by real-time PCR and a specific product was detected by analyzing melting curves. On gel electrophoresis, it was possible to confirm the presence of these specific products. The last method was HPLC, where phenolic substances were analyzed.

Dětské příkrmy a pyré patří mezi falšované potraviny, kvůli cenám složek pro výrobu. Dražší složky se nahrazují těmi levnějšími, často málo kvalitními. Tato bakalářská práce se zabývá vlivem doby skladování na stanovení autenticity vzorků. Teoretická část se zabývá chemickým složením ovoce (obzvlášť jablek a broskví), technologii výroby a metodami stanovení autenticity. V experimentální části byly připravené modelové vzorky a z nich izolovaná DNA. Ta byla pomocí dvou různých primerů amplifikována v real-time PCR. Specifické produkty byly detekovány pomocí analýzy křivek tání. Pomocí gelové elektroforézy bylo možné potvrdit přítomnost specifických produktů. Poslední metodou byla HPLC, díky které byly analyzovány fenolické látky., Fruit baby foods and purees belong among adulterated food, due to the prices of materials for their production. More expensive ingredients are replaced by cheaper, lower quality ones. This bachelor thesis deals with influence of storage time on the determination of samples authenticity The theoretical part of the thesis deals with the chemical composition of fruit (especially apples and peaches), production technology and methods of determining authenticity. In the experimental part, model samples were prepared and DNA was isolated from them. Then, using two different primer pairs, this DNA was amplified by real-time PCR and a specific product was detected by analyzing melting curves. On gel electrophoresis, it was possible to confirm the presence of these specific products. The last method was HPLC, where phenolic substances were analyzed.

Dětské příkrmy a pyré patří mezi falšované potraviny, kvůli cenám složek pro výrobu. Dražší složky se nahrazují těmi levnějšími, často málo kvalitními. Tato bakalářská práce se zabývá vlivem doby skladování na stanovení autenticity vzorků. Teoretická část se zabývá chemickým složením ovoce (obzvlášť jablek a broskví), technologii výroby a metodami stanovení autenticity. V experimentální části byly připravené modelové vzorky a z nich izolovaná DNA. Ta byla pomocí dvou různých primerů amplifikována v real-time PCR. Specifické produkty byly detekovány pomocí analýzy křivek tání. Pomocí gelové elektroforézy bylo možné potvrdit přítomnost specifických produktů. Poslední metodou byla HPLC, díky které byly analyzovány fenolické látky., Fruit baby foods and purees belong among adulterated food, due to the prices of materials for their production. More expensive ingredients are replaced by cheaper, lower quality ones. This bachelor thesis deals with influence of storage time on the determination of samples authenticity The theoretical part of the thesis deals with the chemical composition of fruit (especially apples and peaches), production technology and methods of determining authenticity. In the experimental part, model samples were prepared and DNA was isolated from them. Then, using two different primer pairs, this DNA was amplified by real-time PCR and a specific product was detected by analyzing melting curves. On gel electrophoresis, it was possible to confirm the presence of these specific products. The last method was HPLC, where phenolic substances were analyzed.