MODIFICATION OF HIGH NUTRITIONAL GLUTEN-FREE FLOURS BY INNOVATIVE HEAT-MOISTURE TREATMENT FOR THE DEVELOPMENT OF IMPROVED BAKERY PRODUCTS
2020/37/K/ST5/03602
Keywords
Descriptors
- NZ9_007: Naukowe podstawy żywienia i badania żywności
- ST5_001: Właściwości strukturalne materiałów
- ST4_010: Chemia polimerów, biopolimerów
Panel
ST5 – Materials: materials synthesis, structure-properties relations, advanced and functional materials with designed properties, (macro)molecular architecture, material engineering
Host institution
Uniwersytet Ekonomiczny we Wrocławiu, Wydział Inżynierii Produkcji
Voivodeship: dolnośląskie
Principal investigator (from the host institution)
Number of co-investigators in the project: 5
Call
POLS – announced on 2020-03-16
- Amount awarded
- 551 250 PLN
- Project start date
- 2021-04-01
- Project end date
- 2023-08-31
- Project duration
- 29 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 (4)
-
Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads
- Authors:
- Tetiana Lisovska, Alona Tyupova, Remigiusz Olędzki, Joanna Harasym
- Academic press:
- Applied Sciences (year: 2023, volume: 13(23), 12716, pages: 12), Publisher: MDPI
- Status:
- Published
- DOI:
- 10.3390/app132312716 – link to the publication
-
3D Printers for Food Printing -Advantages and Drawbacks of Market Ready Technical Solutions
- Authors:
- Joanna Harasym
- Academic press:
- Nauki Inżynierskie i Technologie (year: 2022, volume: 38, pages: 42-59), Publisher: Uniwersytet Ekonomiczny we Wrocławiu
- Status:
- Published
- DOI:
- 10.15611/nit.2022.38.03 – link to the publication
-
Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing
- Authors:
- Tetiana Lisovska, Karol Banaś, Agnieszka Orkusz, Joanna Harasym
- Status:
- Accepted for publication
-
3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles. Appl. Sci. 2023, 13, 12362. https://doi.org/10.3390/app132212362
- Authors:
- Tetiana Lisovska, Joanna Harasym
- Status:
- Accepted for publication