Information System for Agriculture and Food Research

Coordinated projects :

• Development of reference and rapid methods for assessing the workability of wheat / wheat farming in the new industrial strength- Details of Development of reference and rapid methods for assessing the workability of wheat / wheat farming in the new industrial strength
• Development of fast screening methods for developing countries to improve quantity and quality of carbohydrates in potato, sweetpotato and yambean- Details of Development of fast screening methods for developing countries to improve quantity and quality of carbohydrates in potato, sweetpotato and yambean
• Fat reduction and increase dietary fiber in cooked sausage using vegetables and fruits- Details of Fat reduction and increase dietary fiber in cooked sausage using vegetables and fruits
• Fettreduktion bzw. Ballaststofferhöhung in Brühwurst durch den Einsatz von Gemüse und Obst Functional Meat Products- Details of Fettreduktion bzw. Ballaststofferhöhung in Brühwurst durch den Einsatz von Gemüse und Obst Functional Meat Products
• Assessment of the nutritional quality of organic food by quantitating their antioxidative potential- Details of Assessment of the nutritional quality of organic food by quantitating their antioxidative potential
• Effects of basic whey proteins and glycomacropeptide (GMP)on anabolic and catabolic processes of the bone- Details of Effects of basic whey proteins and glycomacropeptide (GMP)on anabolic and catabolic processes of the bone
• Nutrhi.net - the nutrition network located in the \'medial rhine region\'- Details of Nutrhi.net - the nutrition network located in the \'medial rhine region\'
• Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity- Details of Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity
• Effect of quercetin on biomarkers for cardiovascular risk in subjects with various apoE isoforms (intervention study)- Details of Effect of quercetin on biomarkers for cardiovascular risk in subjects with various apoE isoforms (intervention study)
• Bioavailability and metabolism of anthocyanins as well as their interaction with topoisomerases and topoisomerase inhibitors in rats- Details of Bioavailability and metabolism of anthocyanins as well as their interaction with topoisomerases and topoisomerase inhibitors in rats
• Determination of phytic acid and other inositol phosphates in foods.- Details of Determination of phytic acid and other inositol phosphates in foods.
• Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques- Details of Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques
• Evaluation of the prevention project: Better diet. More exercise. Kinderleicht-Regionen- Details of Evaluation of the prevention project: Better diet. More exercise. Kinderleicht-Regionen
• Study on the situation of catering services for employees in Germany- Details of Study on the situation of catering services for employees in Germany
• Healthgrain- Details of Healthgrain
• German-French nutrition network in the region \'Mittlerer Oberrhein\' (InterReg IVA) (Nutrhi.net)- Details of German-French nutrition network in the region \'Mittlerer Oberrhein\' (InterReg IVA) (Nutrhi.net)
• Further data preparation and analysis of the German National Nutrition Survey II- Details of Further data preparation and analysis of the German National Nutrition Survey II
• Collaboration for the provision and processing of food consumption data for the European Food Safety Authority (EFSA)- Details of Collaboration for the provision and processing of food consumption data for the European Food Safety Authority (EFSA)
• Influencing Factors on the demand on subsidised milk at schools- Details of Influencing Factors on the demand on subsidised milk at schools
• Evaluation of perpetuating process of 16 model projects of the modelprogramm \'Eating better, Move more - Child\'s regions \' for prevention of overweight in children (Funding Phase 2)- Details of Evaluation of perpetuating process of 16 model projects of the modelprogramm \'Eating better, Move more - Child\'s regions \' for prevention of overweight in children (Funding Phase 2)
• Data Interpretation Based on the German National Nutrition Survey II (NVS II): An Integrative Analysis of Behavioral and Lifestyle-Related Factors for Organic Food Consumption- Details of Data Interpretation Based on the German National Nutrition Survey II (NVS II): An Integrative Analysis of Behavioral and Lifestyle-Related Factors for Organic Food Consumption
• Thermotolerant bacterial phytases- Details of Thermotolerant bacterial phytases
• Investigations for detection of electron treated seeds- Details of Investigations for detection of electron treated seeds
• Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms - Details of Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms
• Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes- Details of Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes
• Development of new dosimetry methods for buld material- Details of Development of new dosimetry methods for buld material
• Determination of acrylamide in foods- Details of Determination of acrylamide in foods
• Optimization and operation of a plant for hot water treatment of fruit and vegetables- Details of Optimization and operation of a plant for hot water treatment of fruit and vegetables
• Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams - Details of Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams
• Dietary Procyanidins - From a better understanding of human health effects to functionalised foods- Details of Dietary Procyanidins - From a better understanding of human health effects to functionalised foods
• Enhancements and Standardization of methods for food irradiation- Details of Enhancements and Standardization of methods for food irradiation
• Stability of functional food emulsion under conditions similar to digestion- Details of Stability of functional food emulsion under conditions similar to digestion
• Inaktivation of food allergens by ionizing irradiation- Details of Inaktivation of food allergens by ionizing irradiation
• Further development of a honey-combed gel bioreactor for immobilization of living microorganisms- Details of Further development of a honey-combed gel bioreactor for immobilization of living microorganisms
• comparative survey about different processes for the extension of shelf-life- Details of comparative survey about different processes for the extension of shelf-life
• International report of food irradiation- Details of International report of food irradiation
• Reporting on the safety of irradiated food- Details of Reporting on the safety of irradiated food
• Estimation of energy consumption for processing of food- Details of Estimation of energy consumption for processing of food
• Nano-scale Food Contact Materials- Details of Nano-scale Food Contact Materials
• In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion- Details of In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion
• Application of Nanotechnology in the Food Sector- Details of Application of Nanotechnology in the Food Sector
• Development of a Sustainability Indicator for processing of food- Details of Development of a Sustainability Indicator for processing of food
• Development of measurement protocols for the detection of particle size distributions in the micrometer and nanometer range in complex matrices using light scattering methods and field-flow fractionation- Details of Development of measurement protocols for the detection of particle size distributions in the micrometer and nanometer range in complex matrices using light scattering methods and field-flow fractionation
• Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace- Details of Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace
• Development of standard protocols for nanoparticles dispersion and characterisation in biological media- Details of Development of standard protocols for nanoparticles dispersion and characterisation in biological media
• Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application- Details of Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application
• Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system- Details of Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
• Phytase production by solid state fermentation and enzyme immobilisation by spray drying- Details of Phytase production by solid state fermentation and enzyme immobilisation by spray drying
• Analysis of myo-inositol phosphates in cereals and intestinal samples- Details of Analysis of myo-inositol phosphates in cereals and intestinal samples
• Study on the preservation of positive ingredients in the budgetary preparation - Details of Study on the preservation of positive ingredients in the budgetary preparation
• Influence of high pressure treatment on the infectivity of prion proteins- Details of Influence of high pressure treatment on the infectivity of prion proteins
• Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (Pathogen Combat). Subproject A: Microarray development for the investigation of multifunctional protective bacterial cultures- Details of Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (Pathogen Combat). Subproject A: Microarray development for the investigation of multifunctional protective bacterial cultures
• EU-Researchproject FP7, FUNENTECH: Study of functionality, nutritional and safety aspects of liquid foods, liquid food preparations and cosmetics processed by ultra-high pressure homogenisation (UHPH)- Details of EU-Researchproject FP7, FUNENTECH: Study of functionality, nutritional and safety aspects of liquid foods, liquid food preparations and cosmetics processed by ultra-high pressure homogenisation (UHPH)
• High-energy monochromatic radiation (laser, high performance LED) in the area of UV/VIS/NIR: Effect on (bio-) chemical systems and reactions in the living tissue of fruit and vegetables. (e.g. suppression of browning and decay; influence on synthesis of phytochemicals)- Details of High-energy monochromatic radiation (laser, high performance LED) in the area of UV/VIS/NIR: Effect on (bio-) chemical systems and reactions in the living tissue of fruit and vegetables. (e.g. suppression of browning and decay; influence on synthesis of phytochemicals)
• BLE (Fed. Inst. Agric. Food) integrated research project: High pressure technology for the production of quality optimized freshness products with prolonged shelf life and with new packing. Clarification of questions on interactions between process parameters at high pressure treatment of fruit juices and smoothies and nutritional physiologically relevant food contents substances, e.g. secondary plant substances, vitamins and flavours- Details of BLE (Fed. Inst. Agric. Food) integrated research project: High pressure technology for the production of quality optimized freshness products with prolonged shelf life and with new packing. Clarification of questions on interactions between process parameters at high pressure treatment of fruit juices and smoothies and nutritional physiologically relevant food contents substances, e.g. secondary plant substances, vitamins and flavours
• Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 03- Details of Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 03
• Collaborative project: Framework to provide information to consumers at the point of sale concerning shelflife and product properties for fruit an vegetable using the example kiwifruit - subproject 3- Details of Collaborative project: Framework to provide information to consumers at the point of sale concerning shelflife and product properties for fruit an vegetable using the example kiwifruit - subproject 3
• Antagonistic activity of probiotic enterococci against potential pathogens- Details of Antagonistic activity of probiotic enterococci against potential pathogens
• Studies on the microbiological efficacy of sodium nitrite at Rohwursterzeugnissen- Details of Studies on the microbiological efficacy of sodium nitrite at Rohwursterzeugnissen
• Competitive exclusion of human pathogenic bacteria using the probiotic strain SF68- Details of Competitive exclusion of human pathogenic bacteria using the probiotic strain SF68
• Optimization and validation of a highly sensitive and specific immunoassay for detection of cns-contamination in food (project within the framework of the Bavarian BSE research programme)/Development of a highly sensitive immunoassay for detection of CNS- Details of Optimization and validation of a highly sensitive and specific immunoassay for detection of cns-contamination in food (project within the framework of the Bavarian BSE research programme)/Development of a highly sensitive immunoassay for detection of CNS
• Comparative examinations to the rapid detection of Listeria monocytogenes in foods with molecular-biological methods and chromogenic media- Details of Comparative examinations to the rapid detection of Listeria monocytogenes in foods with molecular-biological methods and chromogenic media
• Development of bioprotective cultures for mild delicatessen salads- Details of Development of bioprotective cultures for mild delicatessen salads
• Occurrence and behaviour of foodborne pathogens and mycotoxins in salami products (\'Minisalami\')- Details of Occurrence and behaviour of foodborne pathogens and mycotoxins in salami products (\'Minisalami\')
• Collaborative Project: Development of innovative process integrated microbiological stage control systems for the reduction of Campylobacter spp. and Salmonella spp. in meat production - Subproject 1- Details of Collaborative Project: Development of innovative process integrated microbiological stage control systems for the reduction of Campylobacter spp. and Salmonella spp. in meat production - Subproject 1
• Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria- Details of Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria
• Agreement on the implementation of research and development work for the validation of HACCP concepts and models to determine the safety process (acronym: Process Safety) - Details of Agreement on the implementation of research and development work for the validation of HACCP concepts and models to determine the safety process (acronym: Process Safety)
• Development of membrane technology for the sterilization of whole milk (vacuum filtration) - Details of Development of membrane technology for the sterilization of whole milk (vacuum filtration)
• Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products- Details of Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products
• 3-MCPD and 3-MCPD-esters in fishery products - Details of 3-MCPD and 3-MCPD-esters in fishery products
• Influence of feed and feeding strategies on fish production and product quality of organic fish products- Details of Influence of feed and feeding strategies on fish production and product quality of organic fish products
• Traceability of fish and fishery products by detection of epigenetic changes- Details of Traceability of fish and fishery products by detection of epigenetic changes
• Identification and material characterization of transgenic fish- Details of Identification and material characterization of transgenic fish
• Modified production and physical analysis of firm and soft cheese and processed cheese from Analog - Details of Modified production and physical analysis of firm and soft cheese and processed cheese from Analog
• Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides - Details of Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides
• Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk - Details of Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk
• Applications of microfiltration in the dairy processing, optimization of procedures - Details of Applications of microfiltration in the dairy processing, optimization of procedures
• Enzymatic modification of the technological and trophofunktionellen properties of milk constituents - Details of Enzymatic modification of the technological and trophofunktionellen properties of milk constituents
• Development of sensory attributes of dairy products and other foodstuffs to the development of descriptive analytical method - with the help of the electronic nose - Details of Development of sensory attributes of dairy products and other foodstuffs to the development of descriptive analytical method - with the help of the electronic nose
• Ribonucleoside and ribonucleotide provisions in yogurt - Details of Ribonucleoside and ribonucleotide provisions in yogurt
• Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters - Details of Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters
• Determine the composition and natural variation of lipids in sheep and goat milk - Details of Determine the composition and natural variation of lipids in sheep and goat milk
• Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose) - Details of Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose)
• Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM) - Details of Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM)
• Characterization of the structure of other milk products using rheological measurements and the microstructural analysis (TEM and SEM) - Project "Characterization of structure formation in the acid coagulation of milk") - Details of Characterization of the structure of other milk products using rheological measurements and the microstructural analysis (TEM and SEM) - Project "Characterization of structure formation in the acid coagulation of milk")
• New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology - Details of New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology
• RNA expression studies of origin and of fish and fishery products - Details of RNA expression studies of origin and of fish and fishery products
• Authenticity, origin, identification and characterization of fishery products by fatty acid analysis - Details of Authenticity, origin, identification and characterization of fishery products by fatty acid analysis
• Development of sensory patterns that determine the quality of fishery products and their changes during the process chain - Details of Development of sensory patterns that determine the quality of fishery products and their changes during the process chain
• Inorganic contaminants in fishery products - Details of Inorganic contaminants in fishery products
• Determination of selenium levels in fish products - Details of Determination of selenium levels in fish products
• Identification, quantification and characterization of bacteria that are relevant to the fish spoilage - Details of Identification, quantification and characterization of bacteria that are relevant to the fish spoilage
• Determination of nutritionally valuable substances and their breakdown products in fishery products - Details of Determination of nutritionally valuable substances and their breakdown products in fishery products
• Identification of allergenic proteins in fishery products - Details of Identification of allergenic proteins in fishery products
• Authenticity and traceability of fishery products by protein and DNA analysis - Details of Authenticity and traceability of fishery products by protein and DNA analysis
• Additives in fish products - Details of Additives in fish products
• Inactivation of MAP in the duration of heating colostrum - Details of Inactivation of MAP in the duration of heating colostrum
• Determination of cholesterol in fish products - Details of Determination of cholesterol in fish products
• Characterization of heat treatment and preservation of milk and milk products by demonstrating heat-induced or technologically induced changes of the ingredients - the development of heating bills in sheep, goat and mare's milk - Details of Characterization of heat treatment and preservation of milk and milk products by demonstrating heat-induced or technologically induced changes of the ingredients - the development of heating bills in sheep, goat and mare's milk
• Organic pollutants (dioxins, PCBs, etc.) in fishery products - Details of Organic pollutants (dioxins, PCBs, etc.) in fishery products
• Nematodes in fish - Details of Nematodes in fish
• Border areas in the quantitative description of the udder health - Details of Border areas in the quantitative description of the udder health
• Detection and significance of antibiotic activity inhibitors in milk - Details of Detection and significance of antibiotic activity inhibitors in milk
• Ways to reduce sodium and phosphate content in the production of block processed cheese - Details of Ways to reduce sodium and phosphate content in the production of block processed cheese
• Application of the new vacuum filtration in the production of heat-treated drinking milk gently with a longer shelf life at room temperature, saving energy in the process of cooling and storage - Details of Application of the new vacuum filtration in the production of heat-treated drinking milk gently with a longer shelf life at room temperature, saving energy in the process of cooling and storage
• Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides. - Details of Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides.
• Application of thermal treatment processes of vapor condensate in order to use this waste water in dairies as water, conservation of resources - Details of Application of thermal treatment processes of vapor condensate in order to use this waste water in dairies as water, conservation of resources
• Value Imaging components of milk proteins - ACE inibitorische peptides - Details of Value Imaging components of milk proteins - ACE inibitorische peptides
• Detection of organic production of products made from organic milk - Details of Detection of organic production of products made from organic milk
• Health and performance of dairy cows in ecological farming interdisciplinary point of view - an (intervention) study on metabolic disorders and diseases in the udder due to inclusion of forage production, feeding management and husbandry- Details of Health and performance of dairy cows in ecological farming interdisciplinary point of view - an (intervention) study on metabolic disorders and diseases in the udder due to inclusion of forage production, feeding management and husbandry
• Udder health monitoring as a preventive measure to improve udder health in dairy goats- Details of Udder health monitoring as a preventive measure to improve udder health in dairy goats
• Development of new Biofunctionalities at all stages of the process chain- Details of Development of new Biofunctionalities at all stages of the process chain
• Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products- Details of Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products
• Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process- Details of Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
• Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments (ENCOMO) – Subproject 2- Details of Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments (ENCOMO) – Subproject 2
• Mycobacterium caprae pasteurization- Details of Mycobacterium caprae pasteurization
• LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability- Details of LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability
• Basic information for nutrition research and product quality: reliable production of fat and fatty acid data of fish and fishery products as a basis for the German Nutrient Data Base and other databases- Details of Basic information for nutrition research and product quality: reliable production of fat and fatty acid data of fish and fishery products as a basis for the German Nutrient Data Base and other databases
• Characterization of the structure and loading of natural transport capsules using microstructural analysis (TEM)- Details of Characterization of the structure and loading of natural transport capsules using microstructural analysis (TEM)
• The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells- Details of The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells
• Investigations on the change in the dispersion state in the production of spreadable processed cheese- Details of Investigations on the change in the dispersion state in the production of spreadable processed cheese
• Detection systems for inhibitors with regard to the change in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ)- Details of Detection systems for inhibitors with regard to the change in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ)
• Detection of foreign protein in cheese using stable isotope analysis- Details of Detection of foreign protein in cheese using stable isotope analysis
• Scientific editing and verification of the directive \'measurement, rules, control, and safety equipment for milk heating systems\' and DIN 11488 - Dairy machinery and equipment- Details of Scientific editing and verification of the directive \'measurement, rules, control, and safety equipment for milk heating systems\' and DIN 11488 - Dairy machinery and equipment
• Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality- Details of Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality
• Examples for the production of high-quality functional emulsiontype resp. cooked sausages- Details of Examples for the production of high-quality functional emulsiontype resp. cooked sausages
• Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3- Details of Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3
• Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3- Details of Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3
• The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry- Details of The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
• Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products- Details of Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
• Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter- Details of Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter
• High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products- Details of High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products
• Functional meat products- Details of Functional meat products
• Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry- Details of Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry
• Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia- Details of Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia
• Qualitative and quantitative conditions of meat production with entire male pigs- Details of Qualitative and quantitative conditions of meat production with entire male pigs
• Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2- Details of Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2
• Optimization of ecological potato growing with respect to processing- Details of Optimization of ecological potato growing with respect to processing
• Sensitive determination of mycotoxins with modulated fluorescence polarisation- Details of Sensitive determination of mycotoxins with modulated fluorescence polarisation
• Determination of undesired compounds in by-products of the milling industry- Details of Determination of undesired compounds in by-products of the milling industry
• Development of instrumental analytical screening method for a more objective reporting on the residue situation of cereals and cereal products, quantitative GC-MS and LC-MS/MS provisions Measurement acquisition of multi-dimensional data fields, introduction of exploratory data analysis, deconvolution, building databases for evaluation of screening studies - Details of Development of instrumental analytical screening method for a more objective reporting on the residue situation of cereals and cereal products, quantitative GC-MS and LC-MS/MS provisions Measurement acquisition of multi-dimensional data fields, introduction of exploratory data analysis, deconvolution, building databases for evaluation of screening studies
• Developing a guideline for cultivation and processing of organic spelt- Details of Developing a guideline for cultivation and processing of organic spelt
• Evaluation of Technological Changes of stored Organic Corn with Relevance to the Quality of Organic Food- Details of Evaluation of Technological Changes of stored Organic Corn with Relevance to the Quality of Organic Food
• Breeding of Varieties of Mono- und Diccocum-Wheat (Einkorn und Emmer)- Details of Breeding of Varieties of Mono- und Diccocum-Wheat (Einkorn und Emmer)
• 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those- Details of 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those
• Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use- Details of Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use
• Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products- Details of Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products
• Development and use recommendations of selected methods for distinguishing between organic and conventional products- Details of Development and use recommendations of selected methods for distinguishing between organic and conventional products
• Characterisation of cereal grain from organic and conventional farming – application of protein profiling techniques and analysis of individual compounds- Details of Characterisation of cereal grain from organic and conventional farming – application of protein profiling techniques and analysis of individual compounds
• Collaborative project: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 2- Details of Collaborative project: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 2
• Collaborative project: Development of a new automatic measurement method for securing a complete bleeding of slaugther pigs – Subproject 1- Details of Collaborative project: Development of a new automatic measurement method for securing a complete bleeding of slaugther pigs – Subproject 1
• Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products- Details of Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products
• Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods- Details of Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods
• Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population- Details of Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population
• Meat analytics- Details of Meat analytics
• Authenticity of meat with stable-isotope technique- Details of Authenticity of meat with stable-isotope technique
• Minimization of the PAH levels in meat products by optimization of process control with conventional smoking- Details of Minimization of the PAH levels in meat products by optimization of process control with conventional smoking
• Development of analytical methods for establishing an online-enabled assessment of meat- Details of Development of analytical methods for establishing an online-enabled assessment of meat
• Detection of mycotoxins in feed and food- Details of Detection of mycotoxins in feed and food