Projects funded by the NCN
The effect of the natural food additives on the formation of Maillard reaction/caramelisation products and on the biological activity of fruit powders
2019/35/N/NZ9/03208
Keywords:
model systems fruit juices fruit powders non-enzymatic browning HMF biological properties
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 Biotechnologii i Nauk o Żywności
woj. dolnośląskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 18 - announced on 2019-09-16
Amount awarded: 206 954 PLN
Project start date (Y-m-d): 2020-09-14
Project end date (Y-m-d): 2023-09-13
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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