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Coordinated projects of "German Institute of Food Technology"
Formation and modification of fatty structures to improve the long-term stability in whipped O / W emulsions
Project code: AiF 13969 N
Excutive institution: German Institute of Food Technology
Contract period: 2004 - 2006
Production of stable multiple emulsions of the type W / O / W
Project code: AiF 14087 BG
Excutive institution: German Institute of Food Technology
Contract period: 2004 - 2007
Foaming properties of milk and derived fractional and enzymatically modified milk proteins
Project code: AiF 14040 N
Excutive institution: German Institute of Food Technology
Contract period: 2004 - 2006
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
Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion
Project code: AiF 14448 N
Excutive institution: German Institute of Food Technology
Contract period: 2005 - 2007
Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions
Project code: AiF 14947 N
Excutive institution: German Institute of Food Technology
Contract period: 2006 - 2008
Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives
Project code: AiF 209 ZBG
Excutive institution: German Institute of Food Technology
Contract period: 2006 - 2008
Studies on the interactions of composition and structure of egg yolk with regard to the technological properties
Project code: AiF 14633 N
Excutive institution: German Institute of Food Technology
Contract period: 2006 - 2008
Structuring of low-fat food emulsions
Project code: AiF 15218 N
Excutive institution: German Institute of Food Technology
Contract period: 2007 - 2009
Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass
Project code: AiF 15217 N
Excutive institution: German Institute of Food Technology
Contract period: 2007 - 2009
