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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Impact of high hydrostatic pressure on the profile of bioactive compounds, antioxidant activity, enzyme and microbial stability of pulp obtained from selected varieties of tomato.

2015/17/B/NZ9/01532

Keywords:

high hydrostatic pressure functional food 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 :

Instytut Rozrodu Zwierząt i Badań Żywności PAN

woj. warmińsko-mazurskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Wioletta Błaszczak 

Number of co-investigators in the project: 6

Call: OPUS 9 - announced on 2015-03-16

Amount awarded: 526 090 PLN

Project start date (Y-m-d): 2016-05-13

Project end date (Y-m-d): 2019-05-12

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

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. pakowarka próżniowa z kontrolowana próżnią (8 000 PLN)
  2. homogenizator z nożami ceramicznymi (45 000 PLN)
  3. system do odparowywania w atmosferze azotu.

Information in the final report

  • Publication in academic press/journals (3)
  1. Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes
    Authors:
    W. Błaszczak, , M. Jeż , A. Szwengiel
    Academic press:
    Food Chemistry (rok: 2020, tom: 314, strony: 126181), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2020.126181 - link to the publication
  2. Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing
    Authors:
    Maja Jeż, Wioletta Błaszczak, Danuta Zielińska, Wiesław Wiczkowski, Ireneusz Białobrzewski
    Academic press:
    International Journal of Food Science & Technology (rok: 2019, tom: 55, strony: 65-73), Wydawca: Wiley
    Status:
    Published
    DOI:
    10.1111/ijfs.14231 - link to the publication
  3. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of puree obtained from commercial tomato varieties
    Authors:
    Maja Jeż, Wiesław Wiczkowski, Danuta Zielińska, Ireneusz Białobrzewski, Wioletta Błaszczak
    Academic press:
    Food Chemistry (rok: 2018, tom: 261, strony: 201-209), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2018.04.060 - link to the publication

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