Identification of new phenolic compounds from rapeseed, flaxseed, and green tea.
Relationship between astringency of legumes extracts and their content of tannins and total phenolics (together with the Laboratory of Sensory Analysis).
The comparison of antioxidant activity of a dozen phenolic aids.
The patent of the method of separation of the antioxidant extracts from bearberry (Pegg R.B., Barl B., Amarowicz R.: Process for producing antioxidant extract from bearberry plant. United States Patent – US 6,660,320 B1).
Development of the algorithm for digital description of food structure indices (microstructure of wheat grain, porosity of bread, non invasive detection of cereal grain insects, cheeses),
Description of the microstructure, rheological properties, selected biomarkers and technological quality of transgenic potatoes with enhanced resistance to PVY virus
Characterization of non-starch compounds and their role in granule functional properties
Calculation of the thickness of growth rings and semicrystalline lamellae clusters in starch granules using SEM, TEM and WAXS methods
Determination of thermodynamic properties of mutant wheat starches,
Application of high pressure for starch modification.
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