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Information System for Agriculture and Food Research

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All Projects on the sub-field of research "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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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