Afsluttede forskningsprojekter

Viser 1 til 10 af 56 dokumenter.

Enzymatic improvement of taste in protein hydrolysates

The aim of the project is to improve the taste of extracted protein from blood using enzyme technology, with a focus on enhancing umami and kokumi. We have at the University of Copenhagen developed an enzymatic method…

FerMa – Fermentation of green malt for sustainable beverage production

Barley malt is one of the most widely used ingredients in fermented beverages, especially in beer and spirits.

Plasmin-free dairy - chromatographic technology for the removal of plasmin activity from dairy products

In this project, a new dairy unit operation, based on affinity chromatography will be developed for the removal of plasmin from milk.

Bespoke - fermented dairy products

The project aims to provide a platform for development of new fermented products with a novel level of tailored texture, excellent stability, specific functionalities and robust, cost effective and energy efficient…

Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality

Online quality control of produced cheeses will allow the industry to set new standards for reuse of quality water in the dairies. Reusing the water extracted from the production will lead to large savings both…

Biopolymer Based Food Delivery Systems - BIBAFOODS

The aim of BIBAFOODS is to train young researchers in developing colloidal delivery systems to protect and deliver active components via foods, resulting in novel functional foods.

BioSyn - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being

By-products and waste generated in fruits and vegetables processing, such as production of juices, pectin, starches, etc., have a significant nutritive value, containing fiber and bioactive substances. The project aims…

Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry

The aim of the project is to optimize the taste and nutritional value of protein hydrolysates generated from different types of raw materials from the slaughter industry

Cheese Powder as a functional ingredient in complex food matrices

Cheese powder is primarily added to various food products to provide flavor. However, in addition to this, cheese powder has functional properties (e.g. water binding and emulsification) due to the content of protein,…

Controlling colloidal forces for healthier ice cream

Triglyceride crystals from saturated fat are essential for ice cream structure. However, owing to the negative health effects of saturated fat, there is a strong motivation to develop technologies that substitute…