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Food ingredients from sunflowers

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.

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The search for APIs in the genome of fungi

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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Microbial degradation of toxic azo dyes

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 (…)

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Diana Owsienko

Diana Owsienko, born in 1994, studied food chemistry at Friedrich-Alexander-Universit (…)

Monika C. Wehrli

Monika Wehrli, born in 1994, graduated from the ETH Zurich with a major in food proce (…)


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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.

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