Grant: Postdoctoral Fellowships
University of Manitoba
$57,500.00
Structure and function of Maillard reaction products as novel compounds to enhance umami taste profile of pea protein-derived peptides
FY 2024-25
Summary
bioactive peptides, functional foods, pepide chemistry, Maillard reacted peptides, umami taste, electronic tongue, cell culture, reducing sugars, T1R receptor, anti-hypertensive peptides
Program
Postdoctoral Fellowships
Recipient
Location
Manitoba, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
587504-2024
Name nom
Abioye, Raliat Oyekemi RO
Department département
Food and Human Nutritional Sciences
Organization id
19
Institution établissement
University of Manitoba
Province en
Manitoba
Province fr
Manitoba
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2024
Competition year année de concours
2024
Award amount
57500
Program id
PDF
Program name en
Postdoctoral Fellowships
Program name fr
Bourses postdoctorales
Group en
RESEARCH TRAINING AND TALENT DEVELOPMENT
Group fr
FORMATION EN RECHERCHE ET PERFECTIONNEMENT DES COM
Committee code
195
Committee name en
S&F Selection Committee for Life Sciences A
Committee name fr
Comité de sélection des bourses en Sciences de la vie A
Area of application code
9999
Area of application group en
Not available
Area of application group fr
Non disponible
Area of application en
Not available
Area of application fr
Non disponible
Research subject code
9999
Research subject group en
Not available
Research subject group fr
Non disponible
Research subject en
Not available
Research subject fr
Non disponible
Field of research list names en
Not available
Field of research list names fr
Non disponible
Socioeconomic objective list names en
Not available
Socioeconomic objective list names fr
Non disponible
Application title
Structure and function of Maillard reaction products as novel compounds to enhance umami taste profile of pea protein-derived peptides
Application summary
bioactive peptides, functional foods, pepide chemistry, Maillard reacted peptides, umami taste, electronic tongue, cell culture, reducing sugars, T1R receptor, anti-hypertensive peptides
