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https://www.selleckchem.com/products/baricitinib-ly3009104.html Blueberry leaves, by-products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant. A total of 167 volatiles were detected with alcohols, alkenes, and aldehydes as the dominant. More volatiles produced in the fermented teas. The total phenolic/flavonoid contents were highest in the green tea and decreased significantly in the oolong and red teas, correlating inversely with the fermentation degree. The highest levels of representative phenolics, that is, phenolic acids and flavonol glycosides, contributed to the strongest antioxidant capacity in the green tea. These indicated that blueberry leaves provided promising and prospective potential to develop new teas beneficial for health. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Global research attention appears to be focused predominantly on self-reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self-reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio-demographic variables, food safety knowledge (FSK), attitudes, and self-reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p 45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitu

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