Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions
Year: 2025
Type: article
Language: en
Topic: Crop Yield and Soil Fertility
Authors and affiliations:
raw_author_name: Ulrich Sukop
raw_affiliation_strings: Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190 Austria
Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190, Austria
raw_author_name: Viktoria Zettel
raw_affiliation_strings: Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599 Germany
Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599, Germany
raw_author_name: Carmen Boyaciyan
raw_affiliation_strings: Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599 Germany
Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599, Germany
raw_author_name: Regine Schönlecher
raw_affiliation_strings: Department of Biotechnology and Food Science, Institute of Food Technology, BOKU University, Muthgasse 18, Vienna, 1190 Austria
Department of Biotechnology and Food Science, Institute of Food Technology, BOKU University, Muthgasse 18, Vienna, 1190, Austria
raw_author_name: Katharina Höfler
raw_affiliation_strings: Department for Feed Analysis and Quality Testing, Institute for Animal Nutrition and Feed, AGES - Austrian Agency for Health and Food Safety, Spargelfeldstraße 191, Vienna, 1220 Austria
Department of Biotechnology and Food Science, Institute of Food Technology, BOKU University, Muthgasse 18, Vienna, 1190 Austria
Department of Biotechnology and Food Science, Institute of Food Technology, BOKU University, Muthgasse 18, Vienna, 1190, Austria
raw_author_name: Stefano D’Amico
raw_affiliation_strings: Department for Feed Analysis and Quality Testing, Institute for Animal Nutrition and Feed, AGES – Austrian Agency for Health and Food Safety, Spargelfeldstraße 191, Vienna, 1220, Austria
raw_author_name: Konrad J. Domig
raw_affiliation_strings: Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190 Austria
Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190, Austria
raw_author_name: Denisse Bender
raw_affiliation_strings: Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190 Austria
Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, Vienna, 1190, Austria
raw_author_name: Mario Jekle
raw_affiliation_strings: Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599 Germany
Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, Stuttgart, 70599, Germany