no. 29N/2016 Project
Project "Experimental study regarding the effect of bioactive compounds of vegetal origin over physico-chemical, rheological and sensorial properties of bakery products"
NUCLEU Programme PN 16 46 – Research on the identification and use of bioactive compounds that can improve the nutritional value of foods and factors that can affect the foods integrity – acronym NUTRISAN
Contract no. 29N/2016
Project PN 16 46 01 05
Contracting authority: Ministry of Research and Innovation
Project completion period: 24.06.2016-20.12.2017
Budget: 482,500 lei
The objective of the project: investigation of the effect of bioactive compounds from plant extracts on the physico-chemical, rheological, textural and sensory properties of bakery products.
- analysis of the current Romanian market for bakery products enriched in bioactive compounds;
- research on the influence of bioactive compounds enriched extracts from tea on the quality of bakery products during the shelf life;
- research on the influence of bioactive compounds from plant extracts on the quality of gluten-free products.
Project manager: Alina Culetu
E-mail: firstname.lastname@example.org; email@example.com