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All Projects on the sub-field of research "New technological and biotechnological processes"
Denitrification of whey and whey products - a combination of chromatography and organic nitrate reduction
Project code:
AiF 14038 N
Excutive institution:
Institute of Technical Chemistry
Contract period:
2004
- 2006
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
Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne
Project code:
AiF 13932 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2004
- 2006
Automatic selection of reusable goods from the food and beverage industry by neuronumerik
Project code:
AiF 137 ZN
Excutive institution:
Center of Life and Food Sciences Weihenstephan
Contract period:
2004
- 2006
Extraction of grape pomace extracts and testing for the presence of their functional properties
Project code:
AiF 14039 BG
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2004
- 2006
Collection and management of inadvertent entry of allergenic foods on such fine bakery
Project code:
AiF 14362 N
Excutive institution:
PEI - Division of Allergology
Contract period:
2005
- 2007
Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages
Project code:
AiF 14339 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2005
- 2007
Characterization of chemical indicators in raw cocoa from different stages of fermentation
Project code:
AiF 14491 N
Excutive institution:
Biocenter Klein Flottbek
Contract period:
2005
- 2007
Influence of beverage ingredients on the blowgerminatestability and the spontaneous bubble formation inside the CO2-containing beverages as well as their development over time
Project code:
AiF 14089 N
Excutive institution:
Chair of Process Engineering of Disperse Systems
Contract period:
2005
- 2007
Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins
Project code:
AiF 14258 N
Excutive institution:
Research Center for Nutrition and Food Sciences
Contract period:
2005
- 2007
