All jobs and projects from Institut for Fødevarevidenskab - Københavns Universitet - Filter job and project results
The volatile profile of industrial processed and home-cooked pulses and its odor-active... New
The project aims to study the volatile profile of three different pulses and their brine to identify effects of processing and relevant aroma compounds.
Maskmel og dets applikation i fødevarer New
Undersøgelse af maskmels udvikling i interaktion med andre ingredienser og under forskellige forarbejdningsprocesser ved bagning
Bæredygtige fødevarer: Upcycling af væskestrømmen fra mask i ølproduktion New
Undersøgelse af væskefraktion fra mask ved brug af fx sensorik, instrumentelle analyser (f.eks GCMS eller GCO analyser), UHT behandling, HPP behandling, samt forbrugerttests
Effect of Freezing Rate on the Quality of Freeze Dried Berries and Vegetables New
This project investigates the effect of freezing rate of berries and vegetables on quality attributes of the freeze dried product.
Development of omega-3 functional dairy product using fish oil New
Development of a stable and tasty omega-3 functional dairy product using fish oil
Product development of vegan bean-based drinks New
The goal is to provide the wider population with a drink alternative that is both tasty, healthy, vegan and produced using environmentally conscious ingredients
The effect of strawberry genotype, processing and storage conditions on phenolic compounds New
Analysis (quantification and identification) of the phenolic profile in strawberry purees originating from different strawberry cultivars.
Improvement of water binding in bread New
The purpose is to investigate how β-glucane can bind water in dough and bread in order to prolong fresh bread shelf life and suppress ice formation in frozen bread.
PAN-European survey: Consumer behaviour on and attitudes towards pulses New
The project aims to investigate consumption of and consumer attitudes towards pulses as well as the willingness to substitute meat across different European countries.