Afsluttede forskningsprojekter

Viser 31 til 40 af 56 dokumenter.

Lactose-free UHT milk drinks with functional polyphenols

The objective is to establish the specific underlying mechanisms of the interactions between polyphenols and milk proteins and enzymes to determine how polyphenols from different plant sources can reduce off-flavour…

Microwave technology for faster and safer food processing

Foodwaves will reduce processing time and energy consumption by two-thirds in the food industry when marinating, salting and smoking, and it will increase the shelf life of the products.

Minerals from whey for customized foods

The combination of milk-derived peptides with hydroxycarboxylates like citrate from fruits as vehicles for calcium will be tested in physico-chemical experiments with quantification of dissolved calcium by rapid…

Modification of food proteins in processed foods for reduced allergenicity

The world is facing an increasing population and environmental burden, and therefore people are paying more attention to the exploitation of plants as a primary source of protein. However, replacing animal-derived…

Multi-strain probiotics: better gastrointestinal health in elderly

Probiotics have the potential to improve the health and well-being of elderly people through the increased diversity of the gut microbiota.

Natural colours for food production

Natural colours are increasingly replacing artificial colours in foods globally. There is large unexploited economic potential in improving the crops used as raw materials in colour production

NEOCOL - Cow-colostrum for newborns

The gastrointestinal tract and the immune system are particularly sensitive in premature infants, and mothers of these infants often have problems in initiating milk production and breastfeeding their newborns.…

Neutralization of bitterness in protein ingredients, PepTaste

Process development for neutralization of bitterness in protein ingredients made by hydrolysis of by-products from the slaughter industry (PepTaste)

New defence systems against beer oxidation

Boosting antioxidative endogenous defence systems from malt and yeast may protect beer against oxidation and thereby improve shelf life without the use of chemical additives.

New fermentation concept will provide unique Danish fruit wines

A new fermentation method, which is closely linked to the Danish winter climate, shall ensure uniqueness in Danish fruit wines.