Projects funded by the NCN
A comprehensive study of the effect of non-thermal pretreatments as sonication and pulsed electric field as well as their combinations on the properties of red bell pepper
2021/41/N/NZ9/04255
Keywords:
ultrasound pulsed electric field physical properties color structure texture chemical properties bioactive ingredients bioavailability enzymatic activity metabolic changes microbiology paprika
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 :
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Instytut Nauk o Żywności
woj. mazowieckie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 20 - announced on 2021-03-15
Amount awarded: 139 995 PLN
Project start date (Y-m-d): 2022-01-21
Project end date (Y-m-d): 2024-01-20
Project duration:: 24 months (the same as in the proposal)
Project status: Project completed
Project description
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