Biofortification and modeling of the enzymatic browning process of low-processed food through the post-harvest application of functional extracts of natural origin.
2020/37/N/NZ9/03286
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
Uniwersytet Przyrodniczy w Lublinie
Voivodeship: lubelskie
Principal investigator (from the host institution)
Number of co-investigators in the project: 3
Call
PRELUDIUM 19 – announced on 2020-03-16
- Amount awarded
- 207 600 PLN
- Project start date
- 2021-02-01
- Project end date
- 2025-01-31
- 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 (1)
-
Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (Lactuca sativa L.)
- Authors:
- Małgorzata Sierocka, Michał Świeca
- Academic press:
- Applied Sciences (year: 2024, volume: 14, pages: 46035), Publisher: MDPI, Basel
- Status:
- Published
- DOI:
- 10.3390/app14219980 – link to the publication