Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

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Improving the attractiveness and nutritional value of processed fruit cherries

2011/01/B/NZ9/07139

Keywords:

Pro-health properties of cherries and its products phenolic compounds antioxidant activity anticancer activity sensory

Descriptors:

  • NZ9_7: Nutrition and food sciences

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 we Wrocławiu, Wydział Nauk o Żywności

woj. dolnośląskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

prof. Aneta Wojdyło 

Number of co-investigators in the project: 9

Call: OPUS 1 - announced on 2011-03-15

Amount awarded: 366 175 PLN

Project start date (Y-m-d): 2011-12-13

Project end date (Y-m-d): 2015-12-12

Project duration:: 48 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. spektrofluorymetr z przystawką (termostatowany uchwyt) (94 000 PLN)
  2. młynek laboratoryjny (6 000 PLN)

Information in the final report

  • Publication in academic press/journals (10)
  • Articles in post-conference publications (1)
  1. Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries
    Authors:
    Wojdyło A., Figiel A., Lech K., Nowicka P., Oszmiański J.
    Academic press:
    Food Bioprocess Technology (rok: 2014, tom: 7, strony: 829–841), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s11947-013-1130-8 - link to the publication
  2. Chemical composition, antioxidant capacity, and sensory quality of dried sour cherry fruits pre-dehydrated in fruit concentrates
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Figiel Adam, Lech Krzysztof
    Academic press:
    Food Bioprocess Technology (rok: 2015, tom: -, strony: 2076-2095), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s11947-015-1561-5 - link to the publication
  3. Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components
    Authors:
    Wojdyło Aneta, Nowicka Paulina, Laskowski Piotr, Oszmiański Jan
    Academic press:
    Journal of Agricultural and Food Chemistry (rok: 2014, tom: 62, strony: 12332–12345), Wydawca: ACS Publications
    Status:
    Published
    DOI:
    10.1021/jf504023z - link to the publication
  4. Effect of mixing different kinds of fruit juice with sour cherry puree on physico-chemical properties
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Teleszko Mirosława
    Academic press:
    Food Chemistry (rok: 2015, tom: -, strony: -), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    brak - link to the publication
  5. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners.
    Authors:
    Nowicka Paulina, Wojdyło Aneta
    Academic press:
    International Journal of Food Science & Technology (rok: 2015, tom: 50, strony: 585-591), Wydawca: Wiley
    Status:
    Published
    DOI:
    10.1111/ijfs.12685 - link to the publication
  6. Influence of osmodehydration pre-treatment and combined drying method on the bioactive potential of sour cherry fruits
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Lech Krzysztof, Figiel Adam
    Academic press:
    Food Bioprocess Technology (rok: 2015, tom: 8, strony: 824-836), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s11947-014-1447-y - link to the publication
  7. Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothie from selected Prunus fruit
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Samoticha Justyna
    Academic press:
    Journal of Functional Foods (rok: 2016, tom: -, strony: -), Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    - - link to the publication
  8. Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Teleszko Mirosława, Samoticha Justyna
    Academic press:
    LWT- Food Sciene and Technology (rok: 2016, tom: 71, strony: 102-109), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2016.03.021 - link to the publication
  9. Jakość produktów wiśniowych dostępnych w handlu.
    Authors:
    Nowicka Paulina, Wojdyło Aneta, Oszmiański Jan
    Academic press:
    Przemysł Fermentacyjny i Owocowo-Warzywny (rok: 2013, tom: 45481, strony: 40-45), Wydawca: SIGMA NOT
    Status:
    Published
    DOI:
    brak - link to the publication
  10. Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree
    Authors:
    Nowicka Paulina, Wojdyło Aneta
    Academic press:
    Food Chemistry (rok: 2016, tom: 196, strony: 925-934), Wydawca: Elseview
    Status:
    Published
    DOI:
    10.019 - link to the publication
  1. Drying kinetics and quality of sour cherry fruits (Prunus cerasus) dehydrated by different methods.
    Authors:
    Figiel Adam, Wojdyło Aneta, Lech Krzysztof, Nowicka Paulina
    Conference:
    18th International Drying Symposium (IDS 2012), Xiamen, Chiny, (rok: 2012, ), Wydawca: 18th International Drying Symposium (IDS 2012), Xiamen, Chiny,
    Data:
    konferencja 11-15.11.2012
    Status:
    Published

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