blueberry puree
Identification
| Name | blueberry puree |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
Organoleptic Properties
| Taste Description | blueberry |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents, food additives |
| Recommendation for blueberry puree usage levels up to | not for fragrance use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
blueberry puree
PubMed:
Blanching improves anthocyanin absorption from highbush blueberry ( Vaccinium corymbosum L.) purée in healthy human volunteers: a pilot study.
PubMed:
Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries.
PubMed:
Effect of thermal treatments on phytochemicals in conventionally and organically grown berries.
PubMed:
Combining fructooligosaccharide and dried plum has the greatest effect on restoring bone mineral density among select functional foods and bioactive compounds.
PubMed:
Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids.