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4 (0,081s)

Project

Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect of lactic acid bacteria. (QJ1210257)

The aim of the project is to broaden the utilization of domestic, alternative and small-scale cereals and their mill products by application of new and innovative technological processes with utilization of lactic acid bacteria properties. Fermentati...

GM - Potravinářství

  • 2012 - 2016
  • 14 579 tis. Kč
  • 12 792 tis. Kč
  • MZe
Project

Utilization of various metabolites of wild strains of lactic acid bacteria and yeasts to suppress the occurrence of undesirable fungal contaminants and to prolong the shelf life of dairy and bakery products. (QK1910036)

and sourdough starter cultures will be determined. The method for selective determination...

Food and beverages

  • 2019 - 2023
  • 17 647 tis. Kč
  • 17 647 tis. Kč
  • MZe
Project

New products based on milk and cereals for human nutrition by using biotechnological processes and selected microorganisms by genomic methods (QJ1310256)

Development and introduction into production of new food products based on milk and cereals with a higher nutritional, technological and safety benefit by applications of lactic acid bacteria with antimicrobial effect......

GM - Potravinářství

  • 2013 - 2017
  • 13 152 tis. Kč
  • 9 724 tis. Kč
  • MZe
Project

Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products. (QK1910024)

To use the enzyme and probiotic potential of microorganisms to develop and introduce new food products based on milk and cereals and to improve quality, nutritional value, yield, durability and sensory properties of existing products.......

Food and beverages

  • 2019 - 2023
  • 18 540 tis. Kč
  • 18 540 tis. Kč
  • MZe
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