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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Research into regulating the level of potentially harmful Maillard and caramelization reaction products in gluten-free bread

2017/27/N/NZ9/00905

Keywords:

Maillard and caramelization reaction products dicarbonyl compounds gluten-free bread

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 w Poznaniu, Wydział Nauk o Żywności i Żywieniu

woj. wielkopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Maria Różańska 

Number of co-investigators in the project: 2

Call: PRELUDIUM 14 - announced on 2017-09-15

Amount awarded: 185 700 PLN

Project start date (Y-m-d): 2018-06-29

Project end date (Y-m-d): 2022-12-28

Project duration:: 54 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. Minichiller 300, Donserv.
  2. Lampa do detektora Waters 474 (Waters Alliance HPLC System 600, Milord, MA, USA) (10 000 PLN)

Information in the final report

  • Publication in academic press/journals (4)
  1. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
    Authors:
    Różańska M.B.; Siger A.; Szwengiel A.; Dziedzic K.; Mildner-Szkudlarz S.
    Academic press:
    Molecules (rok: 2021, tom: 25, strony: 1361), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26051361 - link to the publication
  2. Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds
    Authors:
    Mildner-Szkudlarz S., Różańska M., Siger A., Kowalczewski P., Rudzińska M.
    Academic press:
    LWT - Food Science and Technology (rok: 2019, tom: 111, strony: 541-547), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2019.05.080 - link to the publication
  3. Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting
    Authors:
    Mildner-Szkudlarz S., Różańska M. Gaca A., Jeleń H.H.
    Academic press:
    LWT- Food Science and Technology (rok: 2021, tom: 148(3), strony: 111718), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2021.111718 - link to the publication
  4. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
    Authors:
    Różańska, M.B.; Kowalczewski, P.Ł.; Tomaszewska-Gras, J.; Dwiecki, K.; Mildner-Szkudlarz, S
    Academic press:
    Antioxidants (rok: 2019, tom: 8, strony: 313), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/antiox8080313 - link to the publication

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