Wpływ i przebieg procesów technologicznych, biofizycznych, ich wpływ na organizmy ludzi
Prowadzone zajęcia:
Technologia obróbki ziół i przypraw
Przechowalnictwo i przetwórstwo
Informacja naukowa
Genetyka (ĆW)
Chemia organiczna z biochemią
Biofizyka
Biochemia i biofizyka (LAB)
Genetyka
Biochemia ogólna i żywności
Towaroznawstwo
Współpracuje z:
Instytut Ogrodnictwa-PIB
Università degli studi di Foggia, Università della Calabria
Publikacje:
Sikorska-Zimny, K., Beneduce L. (2020). The Glucosinolates and their Bioactive Derivatives in Brassica: A Review on Classification, Biosynthesis and Content in Plant Tissues, Fate During and after Processing, Effect on the Human Organism and Interaction with the Gut Microbiota. Critical Reviews in Food Science and Nutrition, 2020 Jun 25;1-28. (IF 6.350), https://doi.org/10.1080/10408398.2020.1780193
Sikorska-Zimny, K., & Beneduce, L. (2021). The metabolism of glucosinolates by gut microbiota. Nutrients, 13(8), 2750. https://doi.org/10.3390/nu13082750
Sikorska-Zimny K, Badełek E, Grzegorzewska M, Ciecierska A, Kowalski A, Kosson R, Tuccio L, Mencaglia AA, Ciaccheri L, Mignani AG, Kaniszewski S, Agati G. Comparison of lycopene changes between open-field processing and fresh market tomatoes during ripening and postharvest storage by using a non-destructive reflectance sensor. Journal of the Science of Food and Agriculture, 99(6), 2763-2774, 2019; Article ID: JSFA9484; Article DOI: 10.1002/jsfa.9484
Udział w projektach:
Corrective VET - international training for obesity prevention and healthy life style promotion CORRECT-IT!
SUNNIVA - Sustainable food production through quality optimized raw material production and processing technologies for premium quality vegetable products and generated by-products. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727473.
QUAFETY – Comprehensive approach to enhance quality and safety of ready- to- eat fresh products. Effect of postharvest heat treatment on nutritive and sensory quality and on safety of fresh cut vegetable
