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Past research projects
Viser 1 til 56 af 56 dokumenter.
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Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Biopolymer Based Food Delivery Systems - BIBAFOODS
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BioSyn - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry
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Cheese Powder as a functional ingredient in complex food matrices
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Controlling colloidal forces for healthier ice cream
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COUNTERSTRIKE – Counteracting sarcopenia with proteins and exercise
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Cultured fish for human consumption
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Development of natural powder mixtures from crickets
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Early milk and microbiota to stimulate later immunity - NEOMUNE
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Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)
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ELDORADO (in Danish)
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Enzymatic hydrolysis of haemoglobin to form new protein ingredients
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Enzymatic improvement of taste in protein hydrolysates
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Evaluation of training strategies on the sensory performance of professional coffee tasters
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Extraction of astaxanthin from green crabs
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FerMa – Fermentation of green malt for sustainable beverage production
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FLAVOPROT - High quality protein powder from animal production
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FoodNexus Nordic, innovation alliance
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Growing Food
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HAPFAM - Healthy and Affordable Proteins for the African Market
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High-quality and sustainable fish feed production
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ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols
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Improving flavor quality and stability of beers
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InBrine - Identifying and understanding the impact of the cheese brine microflora
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Innovative strategies to accelerate cheese ripening
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InVALUABLE - Protein from insects
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Lactose Caking
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Lactose-free UHT milk drinks with functional polyphenols
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Microwave technology for faster and safer food processing
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Minerals from whey for customized foods
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Modification of food proteins in processed foods for reduced allergenicity
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Multi-strain probiotics: better gastrointestinal health in elderly
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Natural colours for food production
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NEOCOL - Cow-colostrum for newborns
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Neutralization of bitterness in protein ingredients, PepTaste
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New defence systems against beer oxidation
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New fermentation concept will provide unique Danish fruit wines
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Novel cleaning improves pork production’s competitiveness and sustainability
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PhageGut - phages for target specific manipulation of the gut microbiota
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Plasmin-free dairy - chromatographic technology for the removal of plasmin activity from dairy products
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Platform for Dairy Process Technology
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Protein2Food
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Refining green biomass SUBLEEM 2.0
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Reuse of water in food and bioprocessing industry (REWARD)
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Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Stabilization of colloidal food materials (in Danish)
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StrucSat - How structure affects satiety
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Sustainable technologies for the optimization of shrimp production
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Sustainable, flavourful and healthy vacuum-dried products from food waste
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Taste for life
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UHT treatment and storage effects on the biological quality of liquid infant formulas_ny
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Uniqueness of Danish sparkling wines and ciders
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Utilisation of high-protein diets by elderly people
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