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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 ...

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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, ...

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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.

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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 ...

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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.

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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 ...

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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.

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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.

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Microbial degradation of toxic azo dyes

Complete and hazard-free conversion of azo compounds by microorganisms

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 you might want to know more about azo dyes.

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Vitamin D in plants

Detection and identification of vitamin D metabolites in plant sources

A vitamin is defined as an organic molecule essential for health. Indeed, vitamin D has been associated with bone health and with immune-related effects, however a vitamin D deficiency has been associated with chronic diseases and mortality [1].

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