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
Descriptors
- NZ9_7: Naukowe podstawy żywienia i badania żywności
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
Akademia im. Jana Długosza w Częstochowie, Wydział Matematyczno-Przyrodniczy
Voivodeship: 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
- 2018-01-10
- Project end date
- 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 (2)
-
Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production
- Authors:
- Kamila Kapusniak, Karolina Lubas, Malwina Wojcik, Justyna Rosicka-Kaczmarek, Volodymyr Pavlyuk, Karolina Kluziak, Idalina Gonçalves, Joana Lopes, Manuel A. Coimbra, Janusz Kapusniak
- Academic press:
- Molecules (year: 2021, volume: 26(18), pages: 5619), Publisher: Mdpi
- Status:
- Published
- DOI:
- 10.3390/molecules26185619 – link to the publication
-
Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses
- Authors:
- Kamila Kapusniak (Jochym) Malwina Wojcik Karolina Wrobel Justyna Rosicka‐Kaczmarek Janusz Kapusniak
- Status:
- Accepted for publication