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4 q&more articles about the topic food chemistry

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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 ...

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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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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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Highly-prized components

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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