Projects funded by the NCN
Study of the mechanism of ultrasound and water steam blanching as pretreatments before microwave-convective drying of selected herbs
2012/07/N/NZ9/02076
Keywords:
herbs ultrasounds steam blanching microwave-convective drying biospeckle chlorophylls polyphenols SEM
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 :
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Wydział Nauk o Żywności
woj. mazowieckie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 4 - announced on 2012-09-15
Amount awarded: 100 000 PLN
Project start date (Y-m-d): 2013-07-09
Project end date (Y-m-d): 2017-01-08
Project duration:: 42 months (the same as in the proposal)
Project status: Project settled