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Coordinated projects of "Research Association of the German Food Industry"
Characterization of the structure and dynamics of protein-stabilized foams
Project code:
AiF 17124 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
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
Contract period:
2012
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
Project code:
AiF 16908 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
Project code:
AiF 16907 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
Project code:
AiF 16845 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Integrated cascade connection of dynamic and cross-flow membrane process to mass skim milk and whey
Project code:
AiF 16836 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Optimised use of alternative emulsifiers in confectionery suspensions with high solids concentration aiming to save cocoa butter
Project code:
AiF 16757 N
Contract period:
2012
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of a cultural rapid method for detecting osmotolerant yeasts taking into account gas formation
Project code:
AiF 16650 N
Contract period:
2012
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Determination of authenticity and quality characteristics of cranberry, pomegranate, blueberry and cowberry
Project code:
AiF 16645 N
Contract period:
2012
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Quick detection of aroma precursors in grape must and sparkling base wines by FT-MIR and their controlled release during fermentation
Project code:
AiF 16627 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
