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All Projects on the sub-field of research "New technological and biotechnological processes"
Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use
Project code:
AiF 13065 BG
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2001
- 2005
Dry weight increase of liquid coffee before the spray treatment by inert gas viscosity-reducing
Project code:
AiF 14086 N
Excutive institution:
Institute for Thermal Process
Contract period:
2005
- 2007
Positive Influence of the fatty acid composition in the product before frying with canola oil
Project code:
AiF 14340 N
Excutive institution:
German Institute of Food Technology
Contract period:
2005
- 2007
Determining the fruit content of fruit-products
Project code:
AiF 14361 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2005
- 2007
Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants
Project code:
AiF 14126 N
Excutive institution:
Research Center for Nutrition and Food Sciences
Contract period:
2005
- 2007
Development of a method of obtaining freeze-dried egg yolk products with substantial preservation of the native functionality of the yolk ingredients as the basis for innovative products of egg yolk
Project code:
AiF 14259 N
Excutive institution:
Institute for Food Toxicology and Chemical Analysis
Contract period:
2005
- 2007
Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality
Project code:
AiF 14360 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2005
- 2007
Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice
Project code:
AiF 179 ZN
Excutive institution:
Institute of Food Technology and Food Chemistry
Contract period:
2005
- 2007
Comparative studies on the effectiveness of glycolipids in bakery products
Project code:
AiF 14337 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2005
- 2007
Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter
Project code:
AiF 14072 N
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
2005
- 2007
