my.chemie.de
With an accout for my.chemie.de you can always see everything at a glance – and you can configure your own website and individual newsletter.
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.
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 (…)
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 (…)
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 (…)
The q&more concept is to increase the visibility of recent research and innovative solutions, and support the exchange of knowledge. In the broad spectrum of subjects covered, the focus is on achieving maximum quality in highly innovative sectors. As a modern knowledge platform, q&more offers market participants one-of-a-kind networking opportunities. Cutting-edge research is presented by authors of international repute. Attractively presented in a high-quality context, and published in German and English, the original articles introduce new concepts and highlight unconventional solution strategies.
> more about q&more
q&more is supported by:
© 1997-2023 LUMITOS AG, All rights reserved
q&more articles
