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Information System for Agriculture and Food Research

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Finished Projects on the research sub-aim "New technological and biotechnological processes"

Encapsulation of plant extracts using the high pressure process PGSS (Particles from Gas Saturated Solutions) and CPF (Concentrated Powder Form)

Project code: 2814ERA04B
Excutive institution: Chair of Solids Process Engineering
Contract period: 2014 - 2017

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Improvements of crystallization processes by process control

Project code: keine Angabe
Excutive institution: Center of Engineering Sciences
Contract period: 2011 - 2014

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Collaborative research project Life Science

Project code: keine Angaben
Excutive institution: Anhalt University of Applied Sciences
Contract period: 2004 - 2008

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Prebiotic production of meat and sausage products

Project code: keine Angaben
Excutive institution: Anhalt University of Applied Sciences
Contract period: 2004 - 2007

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Development of a procedure for the use of herbal ingredients (eg spices) to improve the techno-functional properties (durability and quality) of meat and selected sausages

Project code: KF 0054205 WZ7
Excutive institution: Frankenförder Forschungsgesellschaft mbH
Contract period: 2007 - 2009

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Milk protein hydrogels: Milk protein hydrogels as carriers for bioactive substances: water-insoluble micro-capsule systems for stabilization and controlled release of ingredients from the bioakive bilberry

Project code: AiF 15611 N
Excutive institution: Chair for Food Process Engineering and Dairy Technology
Contract period: 2008 - 2011

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Encapsulation by spray of anthocyanins: microencapsulation of anthocyanins by spray utilizing the stabilizing effects of natural cell vacuole and interactions of ingredients

Project code: AiF 15613 N
Excutive institution: Institute of Human Nutrition and Food Science
Contract period: 2008 - 2011

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Characterization of multi-capsule systems

Project code: keine Angaben
Excutive institution: Institute of Pharmacy
Contract period: 2008 - 2011

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Biological efficacy of Blueberry anthocyanins: Biological efficacy of Blueberry anthocyanins compared to mikro-/nano encapsulated anthocyanin preparations: Modulation of intestinal availability, digestion, antioxidant efficacy and effects on DNA integrity

Project code: AiF 15614 N
Excutive institution: Department of Food Chemistry and Toxicology
Contract period: 2008 - 2010

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Develop a procedure for the isolation of phospholipids from whey cream and proof of the health potential of phospholipids

Project code: AiF 316 ZBG
Excutive institution: Department of Applied Biosciences and Process
Contract period: 2009 - 2012

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