Projects funded by the NCN
Model studies on the application of the treatment of acorns and/or acorn flour and the conditions of dough preparation on the quality characteristics and the content of bioavailable polyphenols in bakery and pastry products
2021/41/N/NZ9/02668
Keywords:
acorns acorn flour tannins polyphenols bread cookies physicochemical properties
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 :
Państwowa Wyższa Szkoła Informatyki i Przedsiębiorczości w Łomży
woj. podlaskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 20 - announced on 2021-03-15
Amount awarded: 103 320 PLN
Project start date (Y-m-d): 2022-02-08
Project end date (Y-m-d): 2024-02-07
Project duration:: 24 months (the same as in the proposal)
Project status: Project completed
Project description
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