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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Polysaccharide hydrocolloids as stabilizing agents of physico- chemical parameters in naturally cloudy juices from pome, stone and berry fruits

2013/09/N/NZ9/00222

Keywords:

hydrocolloids apples peaches strawberry cloudy juice NTU bioactive compounds

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):

dr Mirosława Teleszko 

Number of co-investigators in the project: 3

Call: PRELUDIUM 5 - announced on 2013-03-15

Amount awarded: 100 000 PLN

Project start date (Y-m-d): 2014-03-14

Project end date (Y-m-d): 2017-03-13

Project duration:: 36 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. Termomikser (15 240 PLN)

Information in the final report

  • Publication in academic press/journals (4)
  1. Chemical, enzymatic and physical characteristic of cloudy apple juices
    Authors:
    Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło
    Academic press:
    Agricultural and Food Science (rok: 2016, tom: 25 (1), strony: 34-43), Wydawca: The Scientific Agricultural Society of Finland
    Status:
    Published
    DOI:
    10.23986/afsci.52811 - link to the publication
  2. Effect of storage time and temperature on bioactive compounds and in-vitro anti-diabetic, anti-obesity and anti-aging properties of peach juices
    Authors:
    Paulina Nowicka, Mirosława Teleszko, Aneta Wojdyło
    Academic press:
    Plant Foods For Human Nutrition (rok: 2018, ), Wydawca: Springer Link
    Status:
    Submitted
    DOI:
    brak - link to the publication
  3. Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices
    Authors:
    Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło
    Academic press:
    Journal of Food Composition and Analysis (rok: 2016, tom: 54, strony: 45584), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jfca.2016.09.009 - link to the publication
  4. Effect of addition of polysaccharide hydrocolloids on sensory quality, color parameters and anthocyanins stabilization in cloudy strawberry beverages
    Authors:
    Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło
    Academic press:
    Polish Journal of Food and Nutrition Sciences (rok: 2018, ), Wydawca: de Gruyter
    Status:
    Submitted
    DOI:
    brak - link to the publication

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