Projects funded by the NCN
Characteristics of the Maillard reaction products formed during the roasting process of cocoa bean and their influence on the antioxidant activity
2012/05/N/NZ9/01399
Keywords:
Maillard reaction products antioxidant activity cocoa bean roasting
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 :
Politechnika Łódzka, Wydział Biotechnologii i Nauk o Żywności
woj. łódzkie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 3 - announced on 2012-03-15
Amount awarded: 75 000 PLN
Project start date (Y-m-d): 2013-03-01
Project end date (Y-m-d): 2014-08-31
Project duration:: 18 months (the same as in the proposal)
Project status: Project settled