Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Temperature-induced transformations of proteins and lipids in meat and fish - development of method for comprehensive characterization, fundamental based and statistical models by combining thermogravimetric, calorimetric and rheological analyses

2011/03/B/NZ9/01530

Keywords:

meat fish proteins lipids thermal processes thermal analysis kinetics rheology texture fundamental models statistical models

Descriptors:

  • NZ9_7: Nutrition and food sciences
  • ST4_14: Catalysis

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 :

Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, Wydział Nauk o Żywności i Rybactwa

woj. zachodniopomorskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Agnieszka Strzelczak 

Number of co-investigators in the project: 2

Call: OPUS 2 - announced on 2011-09-15

Amount awarded: 305 670 PLN

Project start date (Y-m-d): 2012-08-06

Project end date (Y-m-d): 2016-08-05

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

Project status: Project settled

Equipment purchased [PL]

  1. Elektryczny pojemnik chłodzący na próbki (1 600 PLN)

Information in the final report

  • Publication in academic press/journals (2)
  1. Application of artificial neural networks (ANN) for denaturation of meat proteins - kinetic analysis method
    Authors:
    Agnieszka Strzelczak
    Academic press:
    Acta Scientiarum Polonorum Technologia Alimentaria (rok: 2019, tom: 8(1), strony: 87-96), Wydawca: Faculty Food Sciences and Nutrition Poznań University of Life Sciences, Poland
    Status:
    Published
    DOI:
    10.17306/J.AFS.2019.0623 - link to the publication
  2. Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue
    Authors:
    Agnieszka Strzelczak, Jerzy Balejko, Mariusz Szymczak, Agata Witczak
    Academic press:
    Foods (rok: 2021, tom: 10, strony: 829), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods10040829 - link to the publication

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