Projects funded by the NCN
Effects of frying parameters on the content of glycidyl esters in fats and fried food.
2012/05/N/NZ9/01508
Keywords:
3-MCPD glycidyl esters frying fats fried food
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 we Wrocławiu, Wydział Nauk o Żywności
woj. dolnośląskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 3 - announced on 2012-03-15
Amount awarded: 124 800 PLN
Project start date (Y-m-d): 2013-03-01
Project end date (Y-m-d): 2015-08-31
Project duration:: 30 months (the same as in the proposal)
Project status: Project settled