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All Projects on the sub-field of research "New technological and biotechnological processes"
BioDisc3: recoverability of polyphenols from olive oil production residues
Project code:
0315032
Excutive institution:
Straubing Centre of Science Chair of Chemistry of Biogenic Resources
Contract period:
2007
- 2010
BioDisc3: Development of a destructive non-invasive high-throughput technologies for rapid extraction and analysis of food and feed (bulk) of contaminants, such as Mycotoxins
Project code:
0315036
Excutive institution:
Eurofins NDSC Food Testing Germany GmbH
Contract period:
2007
- 2010
Developing a method for selective extraction of alpha-lactalbumin from whey or whey protein concentrate
Project code:
AiF 14127 BR
Excutive institution:
Department of Applied Biosciences and Process
Contract period:
2004
- 2007
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
Combination method for germ reduction and the improvement of film packed raw shelf products
Project code:
AiF 13931 N
Excutive institution:
Plant Foodstuff Technology and Analysis
Contract period:
2004
- 2005
Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment
Project code:
AiF 14041 N
Excutive institution:
Research Center for Nutrition and Food Sciences
Contract period:
2004
- 2007
Bakery fermentation with enriched hydrocolloids
Project code:
AiF 14037 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2004
- 2006
Investigation of the microbial degradation of higher molecular cofffeemelanoidine
Project code:
AiF 14085 BG
Excutive institution:
Institute of Food Chemistry
Contract period:
2004
- 2007
Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee
Project code:
AiF 14042 N
Excutive institution:
Institute of Food Chemistry
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
