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Information System for Agriculture and Food Research

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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

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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

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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

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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

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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

details

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