Characterisation and properties of important Maillard reaction products
Public support
Provider
Ministry of Education, Youth and Sports
Programme
COST
Call for proposals
COST 4 (SMSM200600OC1)
Main participants
—
Contest type
VS - Public tender
Contract ID
1041/2006-32
Alternative language
Project name in Czech
Charakterizace a vlastnosti významných produktů Maillardovy reakce
Annotation in Czech
objasnění vzniku a hlavních sloučenin a meziproduktů ovlivňujících senzorické vlastnosti a vznik látek ovlivňujících pozitivně nebo negativně lidské zdraví
Scientific branches
R&D category
AP - Applied research
CEP classification - main branch
CC - Organic chemistry
CEP - secondary branch
—
CEP - another secondary branch
—
OECD FORD - equivalent branches <br>(according to the <a href="http://www.vyzkum.cz/storage/att/E6EF7938F0E854BAE520AC119FB22E8D/Prevodnik_oboru_Frascati.pdf">converter</a>)
10401 - Organic chemistry
Completed project evaluation
Provider evaluation
V - Vynikající výsledky projektu (s mezinárodním významem atd.)
Project results evaluation
Reaction mechanisms of sugar and their mail decomposition products in model systems were studied in detail and the formed reaction products were identified. Further studies were oriented to reactions of important sugar decomposition products. In both cases, the rection product showing increased reductive activity were studied.
Solution timeline
Realization period - beginning
Mar 1, 2006
Realization period - end
Dec 31, 2009
Project status
U - Finished project
Latest support payment
Feb 16, 2009
Data delivery to CEP
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data delivery code
CEP10-MSM-OC-U/02:2
Data delivery date
Jun 30, 2011
Finance
Total approved costs
2,471 thou. CZK
Public financial support
1,300 thou. CZK
Other public sources
0 thou. CZK
Non public and foreign sources
1,171 thou. CZK