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156 q&more articles
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Food ingredients from sunflowers
Developing the potential of sunflower seeds for the production of functional food ingredients
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 ...
Transfer of aroma compounds into breast milk
A curry consumption study investigated the transfer of chemosensorially active compounds and their metabolites
“We are what we eat.” In a way, this quote by the German philosopher Ludwig Feuerbach (1804–1872) also applies to what we feed our offspring: the aroma profile of breast milk reflects a mother's eating habits [1, 2] and can thus influence the preferences of her children ...
Analytical chemistry in the 19th century and today
On the 125th death anniversary of Carl Remigius Fresenius (1818–1897)
The chemist Carl Remigius Fresenius died on June 11th, 1897. Among his students were Edward and Otto Mallinckrodt, sons of the founder of the company Mallinckrodt in the United States, which is still successful today. In a commemorative publication on the company’s 125th anniversary in 1992, it ...
Protective effects of secondary plant compounds in focus
Optimization of glucosinolate degradation pathways in cruciferous vegetables
Vegetables are a key component of a healthy diet [1] because, in addition to vitamins, minerals and fiber, they contain various classes of secondary plant compounds. Vegetables of the cruciferous family (Brassicaceae) contain glucosinolates, which are responsible for the characteristic taste, ...
A colorful variety of reactions
The many reactions of plant phenols and their potential in food technology
The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly important. Polyphenols, synthesized by plants as secondary metabolites, possess the molecular characteristics to ...
Development of flavors in kombucha – it's the mix of microbes that counts
How the selection of microorganisms influences the flavor profile of kombucha beverages
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 of microorganisms influence the aroma? What matters most is their mix.
Vital wheat gluten, a protein with potential
Functionalization of vital gluten protein for targeted use in the food industry
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 has created a global framework for action that addresses all social players.
The search for APIs in the genome of fungi
Bioinformatics to identify essential genes for designing efficient strains
Fungi hold enormous potential to discover new active pharmaceutical ingredients (APIs) and valuable substances, for example antibiotics, pigments and raw materials for biological plastics. While conventional discovery methods are reaching their limits, recent developments in bioinformatics and ...
Protein-rich meat alternatives made from fungi
Mycoprotein as an alternative, healthy source of protein
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 investigating whether mycoprotein is suitable for producing low-processed alternatives to meat.
Dandelions as a new source of natural rubber
Molecular breeding strategies enable the sustainable extraction and application of natural rubber from Russian dandelions
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 only three plants in a quality required to produce high-performance rubber products such as car tires.
q&more – the networking platform for quality excellence in lab and process
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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