Projects funded by the NCN
Analysis of volatile flavor compounds profile of free-gluten bread. Research to improve it's aroma profile based on the differences in relation to the aromatic profile of wheat-rye bread.
2012/07/N/NZ9/00959
Keywords:
aroma profile of aroma compounds free-gluten bread
Descriptors:
- NZ9_7: Nutrition and food sciences
- NZ9_13: Other related subjects
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
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 4 - announced on 2012-09-15
Amount awarded: 50 000 PLN
Project start date (Y-m-d): 2013-07-04
Project end date (Y-m-d): 2014-07-03
Project duration:: 12 months (the same as in the proposal)
Project status: Project settled
Information in the final report
- Publication in academic press/journals (1)
- Improving the aroma of gluten-free breadAuthors:Mariusz Pacyński; Renata Zawirska-Wojtasiak; Sylwia Mildner-SzkudlarzAcademic press:LWT - Food Science and Technology (rok: 2015, tom: 63, strony: 706-713), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.lwt.2015.03.032 - link to the publication