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Finished Projects on the research sub-aim "Food quality"
Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
Project code:
AiF 16010 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2009
- 2011
Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines
Project code:
AiF 16008 N
Excutive institution:
Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period:
2009
- 2011
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
Project code:
AiF 16004 BG
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2009
- 2011
Timely identification of biogenic amines and miscarriage flavorings bacteria during proliferation
Project code:
AiF 15833 N
Excutive institution:
Service Center Rural Area - Rheinpfal ...
Contract period:
2008
- 2010
Towards a quantitative description of the impact of local light environment on morphological plasticity in cereal crops using functional structural plant models
Project code:
DFG
Excutive institution:
Versailles-Grignon Research Centre
Contract period:
2009
- 2010
Determination of analytical and sensory quality criteria of selected fresh and frozen vegetables
Project code:
AiF 13373 N
Excutive institution:
Institute of Food Chemistry
Contract period:
2002
- 2005
Use of infrared spectroscopy as a screening method for quality control in the manufacture of fruit beverages
Project code:
AiF 13432 N
Excutive institution:
Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period:
2008
- 2011
Fat reduction and increase dietary fiber in cooked sausage using vegetables and fruits
Project code:
keine Angaben
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2006
- 2006
Fettreduktion bzw. Ballaststofferhöhung in Brühwurst durch den Einsatz von Gemüse und Obst Functional Meat Products
Project code:
keine Angaben
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2005
- 2005
Study of effects of glucose oxidase and transglutaminase in cereals
Project code:
AiF 13506 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2003
- 2005
