The effect of selected polyphenols and their glycosides on the structure of gluten proteins and rheological properties of wheat dough.
2019/33/N/NZ9/02345
Keywords
Descriptors
- NZ9_007: 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
Instytut Agrofizyki im. Bohdana Dobrzańskiego PAN
Voivodeship: lubelskie
Principal investigator (from the host institution)
Number of co-investigators in the project: 3
Call
PRELUDIUM 17 – announced on 2019-03-15
- Amount awarded
- 197 000 PLN
- Project start date
- 2020-01-30
- Project end date
- 2023-12-29
- Project duration
- 47 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)
-
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
- Authors:
- Magdalena Krekora, Karolina H. Markiewicz, Agnieszka Z. Wilczewska, Agnieszka Nawrocka
- Academic press:
- Journal of Cereal Science (year: 2023, volume: 111, pages: 103672), Publisher: Elsevier
- Status:
- Published
- DOI:
- 10.1016/j.jcs.2023.103672 – link to the publication
-
Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy
- Authors:
- Magdalena Krekora, Agnieszka Nawrocka
- Academic press:
- Journal of Cereal Science (year: 2024, volume: 117, pages: 103915), Publisher: Elsevier
- Status:
- Published
- DOI:
- 10.1016/j.jcs.2024.103915 – link to the publication