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Finished Projects on the research sub-aim "Food quality"
Structure formation and regeneration in fermented milk products by laccases from edible mushrooms
Project code:
AiF 17475 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Activity oriented characterization of antioxidant key ingredients and their effect on the sensory quality of beer
Project code:
AiF 17474 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Investigation of material causes of quality defects in traditional rye breads and deduction of solution strategies
Project code:
AiF 17339 BG
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Detection, isolation, and characterization of wine proteins relevant for turbidity afterwards as well as methods of preventing protein-turbidity in wines and grape juices
Project code:
AiF 17338 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Studies on flavor development during roasting of cocoa with particular reference to the control of the temperature-time profile
Project code:
AiF 17281 N
Excutive institution:
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering
Contract period:
2011
- 2013
Directed crystallization of fat-based systems for coatings and barrier layers to minimize the mass transfer
Project code:
AiF 17206 N
Excutive institution:
German Institute of Food Technology
Contract period:
2011
- 2013
Use of a novel antifreeze protein from marine resources (diatoms) in frozen dough
Project code:
AiF 17181 N
Excutive institution:
Bremerhaven Institute for Food Technology and Bioprocess Engineering / European Institute of Baking Technology
Contract period:
2011
- 2013
Influence of foam composition and structure on flavor release and flavor perception of gas impinged food systems
Project code:
AiF 17126 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Characterization of 'Emmental' hard cheese based on new physical, biochemical and molecular sensory criteria
Project code:
AiF 17068 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2011
- 2015
Pilot study on the bioavailability and biological activity of anthocyanin-rich blueberries in encapsulated and unencapsulated form in humans
Project code:
AiF 17039 N
Excutive institution:
Department of Food Chemistry and Toxicology
Contract period:
2011
- 2013
