Logo of the Information System for Agriculture and Food Research

Information System for Agriculture and Food Research

Information platform of the Federal and State Governments

Finished Projects on the research sub-aim "Food safety: Harmful Ingredients"

Development and application of methods for collecting Pyrrolizidinalkaloides in honey and pollen

Project code: keine Angaben
Excutive institution: Institute of Pharmacy and Food Chemistry
Contract period: 2004 - 2006

details

Examination of the comparability of pre-harvest of cereals findings with the results of the crop

Project code: keine Angaben
Excutive institution: Landwirtschaftskammer Niedersachsen
Contract period: 2010 - 2010

details

Development of a screening method for the assessment of pyrrolizidine alkaloids in honey held by melissopalynological analysis

Project code: AiF 16223 BG
Excutive institution: Institute for innovation in food and environmental sectors eV
Contract period: 2009 - 2012

details

Production, characterization and use of chitinase from cold-adapted bacteria for preservation of liquid, semi-solid and solid foods - especially bakery products

Project code: AiF 380 ZN
Excutive institution: Bremerhaven Institute for Food Technology and Bioprocess Engineering / European Institute of Baking Technology
Contract period: 2011 - 2013

details

Effects of Fusarium contaminations on quality characteristics of brewer's grain

Project code: AiF 17221 N
Excutive institution: Institute of Brewing- und Beverage Technology
Contract period: 2012 - 2015

details

Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds

Project code: AiF 17059 BG
Excutive institution: Research Association of the German Food Industry
Contract period: 2012 - 2014

details

Development of criteria for the control of raw material selection and processing for the production of tea and tea-like products to minimize nicotine content

Project code: AiF 16720 N
Excutive institution: keine Angabe
Contract period: 2012 - 2015

details

Development of a cultural rapid method for detecting osmotolerant yeasts taking into account gas formation

Project code: AiF 16650 N
Excutive institution: Research Association of the German Food Industry
Contract period: 2012 - 2014

details

Clarification of the cause of off-flavors in poppy and development of parameters for the raw material control

Project code: AiF 16297 N
Excutive institution: German Research Institute for Food Chemistry
Contract period: 2011 - 2013

details

Development of a method for the analysis of sulfonamides, trimethoprim, tetracyclines and fluoroquinolones in plant samples (White cabbages and onions)

Project code: REFORDAT-60
Excutive institution: Institute of Environmental Research
Contract period: 2011 - 2011

details

Advanced Search