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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.
For almost every one of the 17 goals that the 2030 Agenda for Sustainable Development sets out, food and its value chain plays an important role [1]. With this agenda, the United Nations (…)
Fungi hold enormous potential to discover new active pharmaceutical ingredients (APIs) and valuable substances, for example antibiotics, pigments and raw materials for biological plastics (…)
Protein-rich “mycoprotein” is a sustainable and biological food ingredient obtained by targeted fermentation of a starter culture. Particularly its intrinsic fiber structure makes it worth (…)
More than 12,500 plants produce latex, a colorless to white milky sap that contains, among other things, natural rubber. However, this industrially indispensable raw material is found in (…)
Have you ever looked around you and paid attention to the colorful products such as clothes, cosmetics, and foods that you purchase? If you wonder where all these colors come from, then (…)
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 (…)
Martin Senz, born in 1982, received his diploma and subsequent master's degree in bio (…)
Stefanie Malchow, born in 1989, earned a bachelor’s and a master’s degree (M.Sc.) in (…)
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 (…)
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