Projects funded by the NCN


Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

Delete all

The study on the aroma compounds formation, rheology properties, sensory quality and oxidative stability of newly developed gluten free and very low gluten pumpernickel bread.

2023/50/O/NZ9/00132

Keywords:

aroma compounds bread rheology texture of gluten-free bread pumpernickel oxidative stability

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):

prof. Małgorzata Majcher 

Number of co-investigators in the project: 2

Call: PRELUDIUM BIS 5 - announced on 2023-06-19

Amount awarded: 685 640 PLN

Project start date (Y-m-d): 2024-04-04

Project end date (Y-m-d): 2028-09-30

Project duration:: 48 months (the same as in the proposal)

Project status: Pending project

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.