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4 q&more articles about the topic food chemistryrss
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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 ...
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 ...
Optimization of glucosinolate degradation pathways in cruciferous vegetables
Vegetables are a key component of a healthy diet  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, ...
Rapid, gentle extraction of plant-derived ingredients for concentration in plant oils
The isolation of bioactive plant ingredients, essential oils or dyes and flavourings of plant origin requires costly and sophisticated procedures. Several applications do not actually require isolation of the individual components, however – their concentration is sufficient. Moreover, for ...
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