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Information on the principal investigator and host institution

Information of the project and the call

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MODIFICATION OF HIGH NUTRITIONAL GLUTEN-FREE FLOURS BY INNOVATIVE HEAT-MOISTURE TREATMENT FOR THE DEVELOPMENT OF IMPROVED BAKERY PRODUCTS

2020/37/K/ST5/03602

Keywords:

Heat-Moisture Treatment Microwave Radiation Buckwheat flour Tef flour Rheology Gluten-free bread

Descriptors:

  • NZ9_7: Nutrition and food sciences
  • ST5_1: Structural properties of materials
  • ST4_10: Polymer and biopolymer chemistry

Panel:

ST5 - Materials: materials synthesis, structure-properties relations, advanced and functional materials with designed properties, (macro)molecular architecture, material engineering

Host institution :

Uniwersytet Ekonomiczny we Wrocławiu, Wydział Inżynierii Produkcji

woj.

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Tetiana Lisovska 

Number of co-investigators in the project: 5

Call: POLS - announced on 2020-03-16

Amount awarded: 551 250 PLN

Project start date (Y-m-d): 2021-04-01

Project end date (Y-m-d): 2023-10-31

Project duration:: 31 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (5)
  1. 3D Printers for Food Printing -Advantages and Drawbacks of Market Ready Technical Solutions
    Authors:
    Joanna Harasym
    Academic press:
    Nauki Inżynierskie i Technologie (rok: 2022, tom: 38, strony: 42-59), Wydawca: Uniwersytet Ekonomiczny we Wrocławiu
    Status:
    Published
    DOI:
    10.15611/nit.2022.38.03 - link to the publication
  2. 3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles. Appl. Sci. 2023, 13, 12362. https://doi.org/10.3390/app132212362
    Authors:
    Tetiana Lisovska, Joanna Harasym
    Academic press:
    Applied Sciences (rok: 2023, tom: 13, 12362, strony: 16), Wydawca: MDPI
    Status:
    Accepted for publication
    DOI:
    10.3390/app132212362 - link to the publication
  3. Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing
    Authors:
    Tetiana Lisovska, Karol Banaś, Agnieszka Orkusz, Joanna Harasym
    Academic press:
    Applied Sciences (rok: 2023, tom: 13(22), 12465, strony: 12), Wydawca: MDPI
    Status:
    Accepted for publication
    DOI:
    10.3390/app132212465 - link to the publication
  4. Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads
    Authors:
    Tetiana Lisovska, Alona Tyupova, Remigiusz Olędzki, Joanna Harasym
    Academic press:
    Applied Sciences (rok: 2023, tom: 13(23), 12716, strony: 12), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/app132312716 - link to the publication
  5. 3D Printers for Food Printing -Advantages and Drawbacks of Market Ready Technical Solutions
    Authors:
    Joanna Harasym
    Academic press:
    Nauki Inżynierskie i Technologie (rok: 2022, tom: 38, strony: 42-59), Wydawca: Uniwersytet Ekonomiczny we Wrocławiu
    Status:
    Published
    DOI:
    10.15611/nit.2022.38.03 - link to the publication

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