Projects funded by the NCN
Effect of the model bread dough supplementation with selected phenolic acids on the structure of gluten proteins
2019/35/B/NZ9/02854
Keywords:
gluten gliadins glutenins phenolic acids LC-MS FT-IR FT-Raman mechanism of interactions
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 Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
woj. lubelskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 9
Call: OPUS 18 - announced on 2019-09-16
Amount awarded: 2 830 500 PLN
Project start date (Y-m-d): 2020-09-01
Project end date (Y-m-d): 2023-08-31
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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