Papers mentioning blueberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were... Read full abstract on PubMed →
This study comprehensively identified 10 blueberry varieties from 3 regions using headspace gas chromatography ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase micro... Read full abstract on PubMed →
This study compared the taste and nutrition related metabolites of wild blueberry (WB) and cultivated blueberry (CB) varieties in Northeast China based on widely targeted metabolom... Read full abstract on PubMed →
It has been demonstrated that the gut microbiota may play an important intermediary role in anthocyanins' beneficial impacts on obesity. However, the microbe-related anti-obesity m... Read full abstract on PubMed →
Late-life dementia typically develops over a period of many years beginning in midlife. Prevalence of metabolic disturbance also accelerates in middle age and is a prominent risk f... Read full abstract on PubMed →
In the continental United States, the invasive spotted-wing drosophila (SWD), Drosophila suzukii Matsumura, has become a primary pest of multiple stone and soft-skinned fruits. A n... Read full abstract on PubMed →
Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. Although several antihypertensive drugs have been p... Read full abstract on PubMed →
Awareness of the human health benefits of blueberries is underpinned by a growing body of positive scientific evidence from human observational and clinical research, plus mechanis... Read full abstract on PubMed →
Experimental studies suggested potential adverse effects of preservative food additives, but epidemiological data are lacking. We aim to investigate associations between exposure t... Read full abstract on PubMed →
Potassium sorbate (PS) is a widely used antimicrobial additive employed as a preservative in food, cosmetics, and animal feed. Early childhood represents a critical developmental w... Read full abstract on PubMed →
<h4>Background</h4>Maillard-modified peptides are renowned for their remarkable flavor-enhancing, antioxidative and bacteriostatic effects. However, the bacteriostatic mechanism an... Read full abstract on PubMed →
<h4>Research background</h4>The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical pre... Read full abstract on PubMed →
This study examines the impact of added elderberry (EDB) extract on the physico-chemical, microbiological, and sensory properties of yogurt over a 21-day storage period. Two separa... Read full abstract on PubMed →
Potassium sorbate (PS) is a preservative widely used in the food, pharmaceutical, and cosmetics industries. Improper and careless use of PS can lead to various health issues and po... Read full abstract on PubMed →
This study aimed to investigate the inactivation effect of combined TS (thermosonication) and PS (potassium sorbate) treatments on Bacillus subtilis spores. The inactivation effect... Read full abstract on PubMed →
Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising... Read full abstract on PubMed →
Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S... Read full abstract on PubMed →
Sorbic acid and its potassium and calcium salts used as food preservatives and sorbic chloride were submitted to thermal analysis in order to characterize their thermal behavior on... Read full abstract on PubMed →
BACKGROUND: More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. OBJECTIVE:... Read full abstract on PubMed →
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were dr... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.