Fødevareforskning i Danmark - Akademiet for de Tekniske ...
Fødevareforskning i Danmark - Akademiet for de Tekniske ...
Fødevareforskning i Danmark - Akademiet for de Tekniske ...
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FØDEVAREFORSKNING I DANMARK - FUNDAMENT FOR UDVIKLING OG VÆRDISKABELSE150Bilag 6.4 - Ph.d.-projekter - KVL1993-941994-951995-96andfoodtheiningredientsasfractionsgrainsspentbrewersofUtilizationindustryfeedLevnedsmid<strong>de</strong>linst.ogMejeriaromaofcontentconcerningmainlystrawberries,oflifestorageandQualitycharacteristicssensoryandcompoundsLevnedsmid<strong>de</strong>linst.ogMejeristoredbroccoliofqualitysensoryandconstituentsnon-volatileandVolatileathmosphereCO2highandlow O2un<strong>de</strong>rLevnedsmid<strong>de</strong>linst.ogMejerispoilagefishmicrobialofpredictionandvaluationE .Levnedsmid<strong>de</strong>linstogMejeriaaspVS40ofEvaluationbacteria.diaryofmodificationgeneticFood-gra<strong>de</strong>incloningmolecular<strong>for</strong>vectorood-gra<strong>de</strong>fslactiactococcusLlspeciawithresistancenisin<strong>for</strong>genemarkervector'sthetoreferenceLevnedsmid<strong>de</strong>linst.ogMejeriogoprensningIsolering,mælkesyrebakterier.Bacteriocin-produceren<strong>de</strong>karakteriseringLevnedsmid<strong>de</strong>linst.ogMejeriafvur<strong>de</strong>ringtilanven<strong>de</strong>lseogDannelseoxidationsprodukter.Fluoresceren<strong>de</strong>statusoxidativelevnedsmidlers<strong>for</strong>CenterKVLLevnedsmid<strong>de</strong>l<strong>for</strong>skn.thermophilicofetectionDrampylobacteCcpathogenindaaYersininterocoliticaeRPCusingMikrobiologiVeterinær<strong>for</strong>Inst.et<strong>for</strong>som grundlagLP-mo<strong>de</strong>lflerperiodiskenafAnven<strong>de</strong>lsensvineslagterierbeslutningsstøttesystem påogSkovØkonomi,<strong>for</strong>Inst.LandskabmejeriprodukterioxidationholesterolC .Levnedsmid<strong>de</strong>linstogMejeriyeast,brewingofanalysis<strong>for</strong>flow cytometryandstainingfluoresceneofUsecerevisiaeSaccharomycesLevnedsmid<strong>de</strong>linst.ogMejeriproductsfishvi<strong>de</strong>sousofspoilageandsafetyicrobialM .Levnedsmid<strong>de</strong>linstogMejeriandsensorymicroscopyrheology,bystirred yoghurtofharacterisat.Csnalysia .Levnedsmid<strong>de</strong>linstogMejerisegmentationimagetoappliedmo<strong>de</strong>lspointchangepatialSkFysiogMatematik<strong>for</strong>Inst.iflavourwarmed-overafudviklingpåindfly<strong>de</strong>lseVarmebehandlingenskødkølelagretvarmebehandlet,FysikogMatematik<strong>for</strong>Inst.diseaseheartcoronary<strong>for</strong>merkersriskandacidsfattysaturatedndividualInHuma<strong>for</strong>ForskningsinstitutErnæringmetabolismcarbohydrateandppetiteAnHuma<strong>for</strong>ForskningsinstitutErnæringratsindigestibilitynutrientandproliferationepithelialmorphology,Intestinaladaptionofperiodandpolysacchari<strong>de</strong>sindigestiblebyinfluencedasHuman<strong>for</strong>ForskningsinstitutErnæringbørntilkostvalg<strong>for</strong>ældresafun<strong>de</strong>rsøgelseEn-medicinogMellem madår1ogmellem 0ogHusdyrbrug<strong>for</strong>Inst.HusdyrsundhedofharacterisationCuauretaphylococcusSsmastitifrom bovinesiMikrobiologVeterinær<strong>for</strong>Inst.qualitysensorythe<strong>for</strong>importanceofreactionsoxidationandPhotochemicalbittersaromaticandaqvavitsofLevnedsmid<strong>de</strong>linst.ogMejeri-