Projects funded by the NCN
Biofortification and modeling of the enzymatic browning process of low-processed food through the post-harvest application of functional extracts of natural origin.
2020/37/N/NZ9/03286
Keywords:
Biofortification enzymatic browning polyphenol oxidase peroxidase unprocessed food natural extracts metal ions antioxidant and antiinflammatory 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 w Lublinie
woj. lubelskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 19 - announced on 2020-03-16
Amount awarded: 207 600 PLN
Project start date (Y-m-d): 2021-02-01
Project end date (Y-m-d): 2024-01-31
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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