Ontology highlight
ABSTRACT:
SUBMITTER: Lavefve L
PROVIDER: S-EPMC7231037 | biostudies-literature | 2020 Apr
REPOSITORIES: biostudies-literature
Lavefve Laura L Brownmiller Cindi C Howard Luke L Reeves Donovon D Adams Sean H SH Chen Jin-Ran JR Diaz Eva C EC Mauromoustakos Andy A
Foods (Basel, Switzerland) 20200409 4
Wild blueberry (WBB) powder can be added to the formulation of foods to encourage consumption of health-promoting polyphenolics, but the stability of polyphenolics throughout storage is important. We determined the stability of polyphenolics in five products (ice pop, oatmeal bar, graham cracker cookie, juice, and gummy product) prepared with WBB powder. Samples stored at 21 °C, 4.4 °C, or -20 °C (ice pops only) were analyzed at 0, 2, 4, 6, and 8 weeks for polyphenolic content and percent polyme ...[more]