Mystery of novel clove-like off-flavor in orange juice solved

A research team led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich has solved the mystery of a novel clove-like off-flavor in orange juice, the cause of which was previously unknown.

Enzyme for biocatalysis uses solvent as a substrate

A large number of applications in the chemical industry rely on the molecules NADH or NADPH as fuel. A team led by Professor Dirk Tischler, head of the Microbial Biotechnology working group at Ruhr University Bochum, used ...

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