Projects funded by the NCN
The impact of polyphenols on the Maillard reaction progress in model cookies enriched with rutin and spices for healthy food products.
2012/07/N/NZ9/02250
Keywords:
buckwhaet flour rye flour roasted buckwhaet heat processing early advanced and final Maillard reaction products rutin spices polyphenols
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 :
Instytut Rozrodu Zwierząt i Badań Żywności PAN
woj. warmińsko-mazurskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 4 - announced on 2012-09-15
Amount awarded: 97 661 PLN
Project start date (Y-m-d): 2013-07-25
Project end date (Y-m-d): 2015-07-24
Project duration:: 24 months (the same as in the proposal)
Project status: Project settled
Information in the final report
- Publication in academic press/journals (4)
- Study on sensory quality, antioxidant properties and Maillard reaction products formation in rye-buckwheat cakes enhanced with selected spicesAuthors:Przygodzka M., Zieliński H., Ciesarova Z., Kukurova K., Lamparski G.Academic press:Journal of Chemistry (rok: 2015, tom: 1, strony: 9), Wydawca: Hindawi Publishing CorporationStatus:PublishedDOI:10.1155/2015/418639 - link to the publication
- Evaluation of the in vitro inhibitory activity of rye-buckwheat ginger cakes with rutin on the formation of advanced glycation end-products (AGEs)Authors:Przygodzka M., Zieliński H.Academic press:Polish Journal of Food and Nutrition Sciences (rok: 2015, tom: 65, strony: 191-198), Wydawca: De Gruyter OpenStatus:PublishedDOI:10.1515/pjfns-2015-0038 - link to the publication
- Characterization of the quality of the novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacityAuthors:Przygodzka M., Zieliński H.Academic press:Chemical Papers (rok: 2015, tom: 70, strony: 333-342), Wydawca: De Gruyter OpenStatus:PublishedDOI:10.1515/chempap-2015-0217 - link to the publication
- Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spicesAuthors:Przygodzka M., Zielińska D., Ciesarova Z., Kukurova K., Zieliński Z.Academic press:LWT - Food Science and Technology (rok: 2014, tom: 58, strony: 321- 326), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.lwt.2013.09.019 - link to the publication