An innovative and environmentally friendly battery chemistry is proposed for high power applications. A carbon-coated ZnFe2O4 nanoparticle-based anode and a LiFePO4-multiwalled carbon nanotube-based cathode, both aqueous processed with Na-carboxymethyl cellulose, are combined, for the first time, in a Li-ion full cell with exceptional electrochemical performance. Such novel battery shows remarkable rate capabilities, delivering 50% of its nominal capacity at currents corresponding to ≈20C (with respect to the limiting cathode). Furthermore, the pre-lithiation of the negative electrode offers the possibility of tuning the cell potential and, therefore, achieving remarkable gravimetric energy and power density values of 202 Wh kg−1 and 3.72 W kg−1, respectively, in addition to grant a lithium reservoir. The high reversibility of the system enables sustaining more than 10 000 cycles at elevated C-rates (≈10C with respect to the LiFePO4 cathode), while retaining up to 85% of its initial capacity.

The main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a 'PCMP number' relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed-coat palisade layer, and the contents of lignin and alpha-cellulose in the seed coats. Cell contents had no detectable effect. IntroductionMattson1.2 has shown that the softening of peas during cooking occurs through a reaction of phytate (present as

Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA patterns and contents. FuFA amounts in fresh fungi ranged from not detectable (n = 2) to 40 mg/100 g fungi dry weight. Fresh samples of the popular edible fungi genera Agaricus and Pleurotus showed comparable FuFA contents of 9.0–33 mg/100 g fungi dry weight. The unique FuFA profile of the fungi was dominated by 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5). In addition, the uncommon 9-(3,4-dimethyl-5-butylfuran-2-yl)-nonanoic acid (9D4) was present in 30% of the samples with contents of up to 0.2 mg/100 g fungi dry weight. Countercurrent separation techniques were used to isolate the main FuFA 9D5, to verify the presence of 9D4, and to determine ultra-traces of 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), which may have been assimilated by the fungi from the substrate.

Furan fatty acids (FuFAs) are valuable minor compounds in our food with excellent antioxidant properties. Naturally occurring FuFAs are characterised by a central furan moiety with one or two methyl groups in β-/β'-position of the heterocycle (monomethyl-or M-FuFAs and dimethyl-or D-FuFAs). Comparably high concentrations of D-/M-FuFAs were reported in soybeans, but soy is often consumed as a processed product, such as full-fat soy flour and flakes, soy drink, tofu and texturised soy protein (TSP). Due to the chemical lability of D-/M-FuFAs, e.g. in the presence of light or oxygen, a degradation during the processing is possible. For this purpose, freshly harvested soybeans (n = 4) and differently processed soybean products (n = 22) were analysed on FuFAs. Three FuFAs, i.e. 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5), and 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5), were identified and quantified in all fresh soybeans and most of the processed soy products (n = 20). A trend towards lower D-/M-FuFA contents in higher processed products was observable. Lower FuFA concentrations were usually accompanied with a decrease of the share of the less stable D-FuFAs (9D5, 11D5) in favour of the M-FuFA 9M5. Furthermore, one or two 3,4-nonmethylated furan fatty acids (N-FuFAs), i.e. 8-(5-hexylfuran-2-yl)-octanoic acid (8F6) and partly 7-(5-heptylfuran-2-yl)-heptanoic acid (7F7), were detected in all processed products, but not in the freshly harvested soybeans. Our results indicate that D-/M-/N-FuFAs may serve as suitable markers for both, careful manufacturing processes and adequate storage conditions of soy products.

In article number 1400054, Stefano Passerini and co-workers propose an innovative and green Li-ion battery configuration to meet the demands of high-power applications. The combination of carbon-coated ZnFe 2 O 4 and LiFePO 4 -carbon nanotubes enables an exceptional gravimetric power density, while allowing more than 10 000 cycles with minimal capacity fading under very high current load conditions.