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All Projects on the sub-field of research "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
Improvements of crystallization processes by process control
Project code:
keine Angabe
Excutive institution:
Center of Engineering Sciences
Contract period:
2011
- 2014
Collaborative research project Life Science
Project code:
keine Angaben
Excutive institution:
Anhalt University of Applied Sciences
Contract period:
2004
- 2008
Prebiotic production of meat and sausage products
Project code:
keine Angaben
Excutive institution:
Anhalt University of Applied Sciences
Contract period:
2004
- 2007
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
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
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
Characterization of multi-capsule systems
Project code:
keine Angaben
Excutive institution:
Institute of Pharmacy
Contract period:
2008
- 2011
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
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
