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Coordinated projects of "Research Center for Nutrition and Food Sciences"
Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions
Project code:
AiF 15834 N
Contract period:
2008
- 2010
Funding institution:
Ministry of Economics and Energy
(BMWI)
Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment
Project code:
AiF 14041 N
Contract period:
2004
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins
Project code:
AiF 14258 N
Contract period:
2005
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants
Project code:
AiF 14126 N
Contract period:
2005
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of an anti-listerial, early ripening culture surface for lubricated cheese
Project code:
AiF 14786 N
Contract period:
2006
- 2008
Funding institution:
Ministry of Economics and Energy
(BMWI)
Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology
Project code:
AiF 14740 N
Contract period:
2006
- 2008
Funding institution:
Ministry of Economics and Energy
(BMWI)
Production, function and process stability of individual fractions of Caseinomakropeptid
Project code:
AiF 15187 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options
Project code:
AiF 15186 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen
Project code:
AiF 15327 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
Optimization of protein cross by Transglutaminase in stirred yoghurt
Project code:
AiF 15044 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
