Projects funded by the NCN
Phenolic compounds as a modifiers of functionality and healthy benefits of starch gels and meat products with starch
2024/53/N/NZ9/03638
Keywords:
starch starch paste phenolic compounds gallic acid caffeic acid sodium chloride potassium chloride starch modification meat products
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 :
Politechnika Bydgoska im. Jana i Jędrzeja Śniadeckich
woj.
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 23 - announced on 2024-03-21
Amount awarded: 209 540 PLN
Project start date (Y-m-d): 2025-01-27
Project end date (Y-m-d): 2028-01-26
Project duration:: 36 months (the same as in the proposal)
Project status: Pending project
Project description
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