Study of the risk factors influence on the safety of food and cosmetic products.Supervisor: prof. Ing. Štefan Schmidt, PhD.
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|Project description:||Project deals with the complet (antioxidative and antimicrobial) stabilization of fat containing foods. The subject is the determination of the influence of risk factors (light, singlet oxygen, elevated temperature, heavy metal ions, microwave heating) on oxidative stability of selected fat products, preparation of appropriate natural stabilization formulations and optimizing of their effect in these products. Identification and monitoring of the antimicrobial and antifungal activity of the active substances produced by llactic acid bacteria. Influence of vehicles - dispersion system (liquids, emulsions, microemulsions, liposomes) to pharmacokinetics of famous antioxidant coenzyme Q10? percutaneous penetration will be assessed by the new method for the testing of chemicals by OECD 428 "Skin Absorption-in vitro Method?. Monitoring of the influence of mineral substances and trace metals on the human health. Study of spices and another condiment at meal preparing.|
|Kind of project:||VEGA ()|
|Department:||Department of Food Science and Technology (IBT FCFT)|
|Project status:||Successfully completed|
|Project start date :||01. 01. 2008|
|Project close date:||31. 12. 2010|
|Number of workers in the project:||2|
|Number of official workers in the project:||0|