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Information on the principal investigator and host institution

Information of the project and the call

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Identyfikacja kluczowych parametrów wybranych sposobów suszenia wpływających na termolabilność i interakcje związków bioaktywnych w proszkach owocowych

2014/12/S/NZ9/00754

Keywords:

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 Przyrodniczo-Technologiczny

woj. dolnośląskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Anna Michalska 

Number of co-investigators in the project: 2

Call: FUGA 3 - announced on 2013-12-16

Amount awarded: 180 000 PLN

Project start date (Y-m-d): 2014-10-01

Project end date (Y-m-d): 2015-09-30

Project duration:: 12 months (the same as in the proposal)

Project status: Project settled

Information in the final report

  • Publication in academic press/journals (6)
  1. Chemical composition and antioxidant properties of powders obtained from different plum juice formulations
    Authors:
    Michalska Anna, Wojdyło Aneta, Łysiak Grzegorz P., Figiel Adam
    Academic press:
    International Journal of Molecular Science (rok: 2017, tom: 18, strony: 176), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ijms18010176 - link to the publication
  2. Drying-induced physico-chemical changes in cranberry products
    Authors:
    Michalska Anna, Wojdyło Aneta, Honke Joanna, Ciska Ewa, Andlauer Wilfried
    Academic press:
    Food Chemistry (rok: 2018, tom: 240, strony: 448-455), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2017.07.050 - link to the publication
  3. The effect of drying method and carrier content on the physical properties of apple juice powders
    Authors:
    Michalska Anna, Lech Krzysztof
    Academic press:
    Beverages (tom: brak, strony: ), Wydawca: MDPI
    Status:
    Submitted
    DOI:
    brak - link to the publication
  4. Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders
    Authors:
    Michalska Anna, Wojdyło Aneta, Lech Krzysztof, Łysiak Grzegorz P., Figiel Adam
    Academic press:
    LWT - Food Science and Technology (rok: 2017, tom: 78, strony: 114-121), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2016.12.008 - link to the publication
  5. Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders
    Authors:
    Michalska Anna, Wojdyło Aneta, Łysiak Grzegorz P., Lech Krzysztof, Figiel Adam
    Academic press:
    Advanced Powder Technology (rok: 2017, tom: 28, strony: 1340-1348), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.apt.2017.03.002 - link to the publication
  6. Physicochemical properties of whole fruit plum powders obtained using different drying technologies
    Authors:
    Michalska Anna, Wojdyło Aneta, Lech Krzysztof, łysiak Grzegorz. P., Figiel Adam
    Academic press:
    Food Chemistry (rok: 2016, tom: 207, strony: 223-232), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2016.03.075 - link to the publication

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