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All Projects on the sub-field of research "1.1 Nutritionally effective investigations of substances and for the nutritional impact of food and food ingredients"
Effect of bioprocedural methods on the protein digestibility and bioavailability of minerals in lentil pulp
Project code:
MRI-LBV-08-2021-64
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2021
- 2023
Effect of food processing on the bioaccessibility of nutrients. Investigations with the tiny-TIM system
Project code:
MRI-PBE-08-1010-resorption-nährstoffe
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2018
- 2023
Effect of processing on iodine content in foods containing iodized salt
Project code:
MRI-LBV-08-1030 Jod
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2016
- 2018
Ethylformiate fumigation of fruits and vegetables
Project code:
JKI-ÖPV-08-1299
Excutive institution:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Contract period:
2013
- 2015
EU-Project Health Grain Module 3: Technology and Processing Supply of Cereals and Cereal fractions and Collection of standard bran preparations
Project code:
MRI-GE-08-69
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2005
- 2010
Evaluation of allergic components in wheat genotypes with real time PCR and identification of allelic diversity and effects on the response to pathogens
Project code:
JKI-RS-08-2378
Excutive institution:
Institute of Resistance Research and Stress Tolerance
Contract period:
2007
- 2009
Evaluation of Technological Changes of stored Organic Corn with Relevance to the Quality of Organic Food
Project code:
MRI-GE-02-72
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2007
- 2009
Examination and evaluation of interactions of engineered carrier systems on food matrix
Project code:
MRI-LBV-08-2021-5
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2021
- 2023
Examples for the production of high-quality functional emulsiontype resp. cooked sausages
Project code:
BFEL-T-02-09203-9187
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
2004
- 2006
Food and gut microbiota
Project code:
MRI-MBT-08-101-Mikrobiota
Excutive institution:
MRI - Department of Microbiology and Biotechnology
Contract period:
2001
- 2017
