Identification of flavor compounds pathway formation in Polish regional dairy foods produced in a traditional way. Influence of microflora and method of production.
2011/01/B/NZ9/00129
Keywords
Descriptors
- NZ9_7: Naukowe podstawy żywienia i badania żywności
Panel
NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution
Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu
Voivodeship: wielkopolskie
Principal investigator (from the host institution)
Number of co-investigators in the project: 5
Call
OPUS 1 – announced on 2011-03-15
- Amount awarded
- 368 669 PLN
- Project start date
- 2011-12-09
- Project end date
- 2014-12-08
- Project duration
- 36 months (the same as in the proposal)
- Project status
- Project settled
Equipment purchased [PL]
- Autosampler CTC Combipal z przystawką do analizy fazy nadpowierzchniowej headspace. Cost: 121 770 PLN
- komputer przenośny laptop. Cost: 3 500 PLN
Information in the final report
Publication in academic press/journals (1)
-
Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds
- Authors:
- Małgorzata Majcher, Kamila Myszka, Justyna Kubiak, Henryk Jeleń
- Academic press:
- International Dairy Journal (year: 2014, volume: 39, pages: 324-329), Publisher: Elsevier
- Status:
- Published
- DOI:
- 10.1016/j.idairyj.2014.08.008 – link to the publication