Projects funded by the NCN
The impact of polyphenols on the Maillard reaction progress in model cookies enriched with rutin and spices for healthy food products.
2012/07/N/NZ9/02250
Keywords:
buckwhaet flour rye flour roasted buckwhaet heat processing early advanced and final Maillard reaction products rutin spices polyphenols
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 :
Instytut Rozrodu Zwierząt i Badań Żywności PAN
woj. warmińsko-mazurskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 4 - announced on 2012-09-15
Amount awarded: 97 661 PLN
Project start date (Y-m-d): 2013-07-25
Project end date (Y-m-d): 2015-07-24
Project duration:: 24 months (the same as in the proposal)
Project status: Project settled