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Information System for Agriculture and Food Research

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All Projects on the sub-field of research "Food quality"

SFB 564: E1.2 - Multi-layer drying models for optimising high value crop drying in small scale food industries

Project code: keine Angaben
Excutive institution: Agricultural Engineering in the Tropics and Subtropics
Contract period: 2003 - 2009

details

SFB 564: E2.3 - Shelf life extension of fresh litchi, longan and mango fruits through integrated postharvest techniques

Project code: keine Angaben
Excutive institution: Plant Foodstuff Technology and Analysis
Contract period: 2000 - 2009

details

Degradation induced behavioral food risks: A Moral Hazard analysis of monetary incentive situation in the supply chains 'conventional poultry ' and 'eco-Poultry '

Project code: 03HS045/1
Excutive institution: Department of Agricultural Economics and Social Sciences
Contract period: 2005 - 2007

details

Argininderivatisation and lactose reduction in milk and milk products

Project code: DFG 5426492
Excutive institution: Chair for Food Techology
Contract period: 2004 - 2007

details

Product on the basis of bioactive food ingredients

Project code: keine Angaben
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010

details

Studies on the hygiene, safety and quality of animal food - reducing the strain of salmonella in pork

Project code: keine Angaben
Excutive institution: Institute for Food Quality and Safety
Contract period: 2006 - 2009

details

Process-induced increase of yield: Process-induced yield increase of valuable secondary plant ingredients from blueberries and comparison of their stability in multi-capsule systems over conventional products

Project code: AiF 15610 N
Excutive institution: Institute of Food Chemistry
Contract period: 2008 - 2010

details

Biofunctional shell layers microcapsules

Project code: keine Angaben
Excutive institution: Institute of Food Technology and Food Chemistry
Contract period: 2008 - 2011

details

Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption

Project code: AiF 16013 N
Excutive institution: Institute of Brewing- und Beverage Technology
Contract period: 2009 - 2011

details

Characterization of varietal honeys: identification of markers for the characterization of varietal honeys

Project code: AiF 16011 BG
Excutive institution: Institute for innovation in food and environmental sectors eV
Contract period: 2009 - 2011

details

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