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Coordinated projects of "German Institute of Food Technology"
Formation and modification of fatty structures to improve the long-term stability in whipped O / W emulsions
Project code:
AiF 13969 N
Contract period:
2004
- 2006
Funding institution:
Ministry of Economics and Energy
(BMWI)
Production of stable multiple emulsions of the type W / O / W
Project code:
AiF 14087 BG
Contract period:
2004
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Foaming properties of milk and derived fractional and enzymatically modified milk proteins
Project code:
AiF 14040 N
Contract period:
2004
- 2006
Funding institution:
Ministry of Economics and Energy
(BMWI)
Positive Influence of the fatty acid composition in the product before frying with canola oil
Project code:
AiF 14340 N
Contract period:
2005
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion
Project code:
AiF 14448 N
Contract period:
2005
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions
Project code:
AiF 14947 N
Contract period:
2006
- 2008
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives
Project code:
AiF 209 ZBG
Contract period:
2006
- 2008
Funding institution:
Ministry of Economics and Energy
(BMWI)
Studies on the interactions of composition and structure of egg yolk with regard to the technological properties
Project code:
AiF 14633 N
Contract period:
2006
- 2008
Funding institution:
Ministry of Economics and Energy
(BMWI)
Structuring of low-fat food emulsions
Project code:
AiF 15218 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass
Project code:
AiF 15217 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
