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Coordinated projects of "Research Association of the German Food Industry"
Determination of flow properties of cohesive, milk-based powder
Project code:
AiF 16624 BR
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Heat-stable microbial enzymes in raw materials for milk processing - quality assurance, development of a test system and technological options
Project code:
AiF 16588 N
Contract period:
2011
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Virus inactivation by heating and smoking techniques for meat products - Development of process specifications using appropriate model viruses
Project code:
AiF 16479 BR
Contract period:
2012
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Formation and inhibition of white efflorescences on the surface of dried meat products
Project code:
AiF 17879 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of cold hopping on the aroma profile and important aroma substances top and bottom fermenting beers and their aromatic stability during storage
Project code:
AiF 17931 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Extraction ß-lactoglobulin-free whey products by selective thermal aggregation and fractionation of the resulting components
Project code:
AiF 18126 N
Contract period:
2014
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Separate functionalization of the main fractions of egg yolks Granula and Plasma to increase their emulsifying
Project code:
AiF 18122 N
Contract period:
2014
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Clarifying the causes of a bitter off-taste for hazelnuts and development of analytical and biological parameters for the raw material control and quality optimization
Project code:
AiF 18040 N
Contract period:
2014
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Identification of odor-active compounds in sensory proper and incorrect (off-flavor) rapeseed oils and development of an Analysis method for improving the quality control
Project code:
AiF 18039 N
Contract period:
2014
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
More from whey permeate: use of intrinsic caramelization potential for producing own sweet ingredients with defined color and flavor properties
Project code:
AiF 18038 BR
Contract period:
2014
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
