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Soil biodiversity effects on ecosystems
No full textSoil biodiversity is a key driver of ecosystem function, including nutrient cycling, organic-matter decomposition, plant productivity, climate regulation and pathogen control (with subsequent effects on animal, human and plant health). A foundational review in 2014 described the functional role of soil biodiversity in ecosystems, but our understanding of the relationship between soil biodiversity and ecosystem functioning has deepened over the past decade. In this Review, we highlight progress in the field, discuss the approaches and methodological advances that have enabled this progress, and identify emerging research questions. Although the spatiotemporal patterns and community dynamics of soil communities are becoming well understood, topics with important knowledge gaps include the climate feedback effects of soils, the ecology of urban soils and the development of soil health indicators. Global collaborative networks, linking existing databases, and monitoring soil biodiversity and ecosystem functioning are important ways to address these knowledge gaps. By considering the relationships between soil biodiversity and ecosystem functioning we can connect small-scale interactions among plants, microorganisms and animals to ecosystem services and planetary sustainability
CD4+ T cell cross-reactivity towards locust tropomyosin in house dustmite-sensitized individuals
No full textFormation of furan, alkylfurans and acrylamide during breakfast cereal manufacturing: Comparison of model experiments with industrial processes
No full textFuran and alkylfurans as well as acrylamide are process contaminants formed during thermal treatment of food. Breakfast cereal production includes different processing steps like extrusion cooking, puffing or toasting. In this study the furan and acrylamide formation in model experiments as well as during industrial processes were investigated and compared. Highest levels of furans and acrylamide were observed in gun-puffed grain with up to 140 μg/kg furan, 82 μg/kg 2-methylfuran, 62 μg/kg 2-pentylfuran and 302 μg/kg acrylamide. For this process, a strong increase of process contaminant formation with decreasing product bulk weight was observed. The latter is achieved by raising puffing temperature and pressure during production. High formation of furans and acrylamide was also observed during toasting, with 52 μg/kg furan, 24 μg/kg 2-MF, 27 μg/kg 2-PF and 89 μg/kg acrylamide concentration as mean values immediately after toasting. During this step the highest temperature input is achieved and the product dried to lower the average moisture from 28 % to 3.4 %. Clear differences between formation of furans and acrylamide were observed during extruded product manufacturing, where most of the furan formation occurred during extrusion cooking itself while acrylamide levels mostly increased during subsequent toasting and drying. Mean levels after extrusion cooking were 47 μg/kg furan, 17 μg/kg 2-MF, 36 μg/kg 2-PF and 96 μg/kg acrylamide, while after toasting and drying 52 μg/kg furan, 21 μg/kg 2-MF, 48 μg/kg 2-PF and 187 μg/kg acrylamide were recorded. Coating materials applied to breakfast cereals are no major source of furans. Instead, sugar coatings may lower furan and acrylamide levels in the final products due to the additional product weigh
Non-targeted analysis of lipophilic and hydrophilic metabolites to distinguish between fresh and frozen-thawed fish of certain fish species using comprehensive 1H NMR spectroscopy and multivariate data analysis
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Digestate Valorization: Advancing Sustainable Food Waste Composting within Circular Bio-economy and SDGs Frameworks
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