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Coordinated projects of "Research Association of the German Food Industry"
Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Project code:
AiF 16009 N
Contract period:
2009
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne
Project code:
AiF 13932 N
Contract period:
2004
- 2006
Funding institution:
Ministry of Economics and Energy
(BMWI)
Improve the technological properties of rye dough and pastries with transglutaminase and peptidases
Project code:
AiF 15457 N
Contract period:
2008
- 2010
Funding institution:
Ministry of Economics and Energy
(BMWI)
Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation
Project code:
AiF 16543 N
Contract period:
2010
- 2012
Funding institution:
Ministry of Economics and Energy
(BMWI)
Process-induced changes in physical properties of packaging material as a marker for high-pressure or temperature treatment of packaged food
Project code:
AiF 16466 N
Contract period:
2012
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Mashing process simulation - Model-based support in the development, management and monitoring of the depolymerization of natural polymers, the example of the mashing process
Project code:
AiF 16542 N
Contract period:
2010
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of fusible coating materials on the properties of coated powder raw materials of food industry
Project code:
AiF 16304 N
Contract period:
2010
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology
Project code:
AiF 16461 N
Contract period:
2010
- 2013
Funding institution:
Ministry of Economics and Energy
(BMWI)
Minimizing the load in phage whey and whey products by membrane filtration
Project code:
AiF 16714 N
Contract period:
2012
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Optimization of cost, energy and resource use in the fruit juice industry - balance model and multi-objective optimization (OptiKERN)
Project code:
AiF 17722 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
