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Finished Projects on the research sub-aim "Food quality"
Aroma-value index as a criterion for assessing the impact of rearomatization and non-volatile flavor substances on the quality of apple juices from concentrate
Project code:
AiF 17010 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Enzymatic production of salt flavor enhancing peptides from milk and egg white proteins
Project code:
AiF 16721 N
Excutive institution:
Chair of Food Chemistry and Molecular Sensory Science
Contract period:
2012
- 2015
Influence of roasting process on health-related ingredients and effects of nuts
Project code:
AiF 16642 BG
Excutive institution:
keine Angabe
Contract period:
2012
- 2015
Stable isotopes for the differentiation of eggs from barn, free-range and organic farming in the German food retail industry (Authentifizierung von Eiern)
Project code:
MRI-NRZ-08-2021-39
Excutive institution:
MRI - National Reference Centre for Authentic Food
Contract period:
2021
- 2022
Formation and inhibition of white efflorescences on the surface of dried meat products
Project code:
AiF 17879 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2013
- 2015
Development of measures to prevent the occurrence of cheese problems in artisanal organic cheese dairies
Project code:
ML Referat 104
Excutive institution:
Department of Biochemical Engineering
Contract period:
2015
- 2016
Minimization strategy for 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) - cause of petrol false note in wine and sparkling wine
Project code:
AiF 18680 N
Excutive institution:
Department of Viticulture and Oenology
Contract period:
2015
- 2017
Targeted use of in situ produced exopolysaccharides for structural and quality improvement of fermented dairy products
Project code:
AiF 18318 BR
Excutive institution:
Institute of Food Technology and Bioprocess Engineering
Contract period:
2015
- 2017
Optimizing the particle size distribution of grain-based foams for producing fine pastries
Project code:
AiF 18238 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2015
- 2017
Combination of conventional drying methods for increasing the energy efficiency and to improve the quality of dried fruit and vegetables
Project code:
AiF 18250 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2015
- 2018
