Improving gluten-free dough by a novel hemicellulose network  Page description

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Details of project

 
Identifier
114554
Type ANN
Principal investigator Tömösközi, Sándor
Title in Hungarian Gluténmentes tészta minőségének javítása hemicellulóz hálózat kialakításával
Title in English Improving gluten-free dough by a novel hemicellulose network
Keywords in Hungarian arabinoxilán, gluténmentes, kenyér, lakkáz, álgabonák, tészta reológia
Keywords in English arabinoxylan, gluten-free, bread, laccase, pseudocereals, dough rheology
Discipline
Biochemistry and Food Chemistry (Council of Physical Sciences)40 %
Ortelius classification: Food technology
Analytical Chemistry (Council of Physical Sciences)40 %
Ortelius classification: Instrumental analysis
Biochemistry and molecular mechanisms of signal transduction (Council of Medical and Biological Sciences)20 %
Panel Chemistry 2
Department or equivalent Department of Applied Biotechnology and Food Science (Budapest University of Technology and Economics)
Participants Fehér, Csaba
Izsó, Eszter
Kormosné Bugyi, Zsuzsanna
Török, Kitti
Starting date 2015-01-01
Closing date 2018-06-30
Funding (in million HUF) 32.754
FTE (full time equivalent) 7.38
state running project





 

Events of the project

 
2018-12-13 15:24:32
Résztvevők változása
2017-10-20 11:58:43
Résztvevők változása




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