Projects funded by the NCN
The effect of molecular structure of starch depolymerisation products, obtained by controlled microwave heating, on their in vitro enzyme-resistance
2017/25/N/NZ9/02564
Keywords:
dietary fibre potato starch dextrinization enzyme-resistance microwave heating
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 Humanistyczno-Przyrodniczy im. Jana Długosza w Częstochowie, Wydział Matematyczno-Przyrodniczy
woj. śląskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 13 - announced on 2017-03-15
Amount awarded: 118 800 PLN
Project start date (Y-m-d): 2018-01-10
Project end date (Y-m-d): 2022-01-09
Project duration:: 48 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.
Information in the final report
- Publication in academic press/journals (3)
- Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber ProductionAuthors:Kamila Kapusniak, Karolina Lubas, Malwina Wojcik, Justyna Rosicka-Kaczmarek, Volodymyr Pavlyuk, Karolina Kluziak, Idalina Gonçalves, Joana Lopes, Manuel A. Coimbra, Janusz KapusniakAcademic press:Molecules (rok: 2021, tom: 26(18), strony: 5619), Wydawca: MdpiStatus:PublishedDOI:10.3390/molecules26185619 - link to the publication
- Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit moussesAuthors:Kamila Kapusniak (Jochym) Malwina Wojcik Karolina Wrobel Justyna Rosicka‐Kaczmarek Janusz KapusniakAcademic press:Journal of the Science of Food and Agriculture , Wydawca: Wiley Online LibraryStatus:Accepted for publicationDOI:10.1002/jsfa.11048 - link to the publication
- The enrichment of fruit mousses with novel soluble dextrin fiber as a way to increase dietary fiber content in foodAuthors:Kamila Kapusniak, Malwina Wojcik, Karolina Wrobel, Justyna Rosicka- Kaczmarek, Janusz KapusniakAcademic press:Food Hydrocolloids , Wydawca: ElsevierStatus:SubmittedDOI:brak - link to the publication