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Projects on "Processing"
Extraction of sensory neutral dietary fibers from legumes (field beans, pea, soy) and their use as food ingredient
Project code:
2821EPS022
Excutive institution:
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Contract period:
2021
- 2024
Influence of passage milling and air classification on the quality, safety and functionality of protein-enriched flour fractions of native grain legumes (field bean, pea, lentil) for use in bakery and pasta products
Project code:
2822EPS018
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2023
- 2026
Nutritional evaluation of a legume-rich diet in a dietary pattern approach (Planetary Health Concept) and in comparison to a Western dietary pattern in subjects at risk for cardiovascular and neurodegenerative diseases
Project code:
2822EPS008
Excutive institution:
Rheinische Friedrich-Wilhelms University of Bonn
Contract period:
2023
- 2026
Optimization of cheese quality in organic artisanal goat milk processing considering raw milk variations - MRI
Project code:
2821OE031
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2023
- 2025
Optimization of cheese quality in organic artisanal goat milk processing considering variations in raw milk quality - Universität Kassel
Project code:
2821OE031
Excutive institution:
University of Kassel
Contract period:
2023
- 2025