{"version":"1.0","provider_name":"Food Science","provider_url":"https:\/\/carleton.ca\/foodscience","author_name":"cuthemeedtr5","author_url":"https:\/\/carleton.ca\/foodscience\/author\/cuthemeedtr5\/","title":"Food Science students research the use of good bacteria to prevent mold on blueberries - Food Science","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qRMx2ekCk1\"><a href=\"https:\/\/carleton.ca\/foodscience\/2019\/three-students-work-to-prevent-mold-on-blueberries\/\">Food Science students research the use of good bacteria to prevent mold on blueberries<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/carleton.ca\/foodscience\/2019\/three-students-work-to-prevent-mold-on-blueberries\/embed\/#?secret=qRMx2ekCk1\" width=\"600\" height=\"338\" title=\"&#8220;Food Science students research the use of good bacteria to prevent mold on blueberries&#8221; &#8212; Food Science\" data-secret=\"qRMx2ekCk1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/carleton.ca\/foodscience\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Blueberries are nutritious, containing numerous vitamins, minerals, and phenolic antioxidants. They are also prone to spoilage by molds. Research by three students from Carleton University\u2019s Food Science program found that beneficial bacteria could reduce or stop the growth of some molds on blueberries during storage. &#8220;Bacillus&nbsp;and&nbsp;Pseudomonas&nbsp;spp. provide antifungal activity against gray mold and&nbsp;Alternaria rot on [&hellip;]","thumbnail_url":"https:\/\/carleton.ca\/foodscience\/wp-content\/uploads\/sites\/137\/veeterzy-Hc42xXu_WOg-unsplash-400x267.jpg","thumbnail_width":400,"thumbnail_height":267}