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Developing the potential of sunflower seeds for the production of functional food ingredients
Dr. Isabel Muranyi
Sunflowers are grown primarily to produce vegetable oil. What remains after producing sunflower oil is a press cake which, despite its high nutritional value, is generally used only as animal feed. An innovative development process as part of the “SmartProSun” project has aimed to increase the value of such press cakes.
Helene Loos studied food technology at the University of Hohenheim and completed her (…)
Diana Owsienko, born in 1994, studied food chemistry at Friedrich-Alexander-Universit (…)
Nadine Goldenstein studied Marine Environmental Sciences at the University of Bremen, (…)
Andreas Schieber, born in 1966, studied food chemistry at the University of Stuttgart (…)
Franziska S. Hanschen, born in 1985, has been research group leader at the Leibniz In (…)
Thomas Becker, born in 1965, studied Technology and Biotechnology of Food at the Tech (…)
Monika Wehrli, born in 1994, graduated from the ETH Zurich with a major in food proce (…)
Isabel Muranyi, born in 1984, received her bachelor's degree in nutritional sciences (…)
Leo Gros, born in 1951 in Eltville am Rhein, studied chemistry at the Johannes Gutenb (…)
During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice (…)
Fungi hold enormous potential to discover new active pharmaceutical ingredients (APIs) and valuable substances, for example antibiotics, pigments and raw materials for biological plastics (…)
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