Projects funded by the NCN
Decreasing thermal polymerization in edible oils by enriching with materials of natural origin
2019/35/N/NZ9/00767
Keywords:
frying heat degradation of fats cold-pressed oils native antioxidants in oils anti-polymerization substances
Descriptors:
- NZ9_7: Nutrition and food sciences
- NZ7_4: Prevention in population health
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 w Poznaniu, Wydział Nauk o Żywności i Żywieniu
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 18 - announced on 2019-09-16
Amount awarded: 99 360 PLN
Project start date (Y-m-d): 2020-06-25
Project end date (Y-m-d): 2022-06-24
Project duration:: 24 months (the same as in the proposal)
Project status: Project completed
Project description
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