Dr hab. inż. Aldona Sobota, Associate Professor

Faculty of Food Science and Biotechnology
Department of Plant Food Technology and Gastronomy 
phone no: +48 81 442-33-14
e-mail:

Characteristics of the conducted research

1. Pasta technology
2. Bakery technology
3. Cereal based functional foods

Publications

1. Sobota A., Wirkijowska A., Zarzycki P. (2020). Application of vegetable concentrates and powders in coloured pasta production. J. Food Sci. Technol.  Vol. 55 Iss. 6 s. 2677-2687, DOI: 10.1111/ijfs.14521, 70 pkt.
2. Dorota Teterycz, Aldona Sobota, Dominika Przygodzka, Paulina Łysakowska. Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation. PloS One 2021 Vol. 16 Iss. 3 e0248790, il. bibliogr. sum. DOI: 10.1371/journal.pone.0248790
3. Nawrocka A., Krekora M., Niewiadomski Z., Szymańska-Chargot M., Krawęcka A., Sobota A., Miś A. (2020). Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy. – Wiss. Technol.  Vol. 121 Article 108959, il. bibliogr. sum. DOI: 10.1016/j.lwt.2019.108959, 100 pkt.
4. Wirkijowska A., Zarzycki Piotr,  Sobota A., Nawrocka A., Blicharz-Kania A., Andrejko D. (2020). The possibility of using by-products from the flaxseed industry for functional bread production. LWT – Food Science and Technology, 118 “https://doi.org/10.1016/j.lwt.2019.108860″s://doi.org/10.1016/j.lwt.2019.108860, 100 pkt
5. Sykut‐Domańska E., Zarzycki P., Sobota, A., Teterycz D., Wirkijowska A., Blicharz‐Kania A., Andrejko D., Mazurkiewicz, J. (2020). The potential use of by‐products from coconut industry for production of pasta. Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.14490. 40 pkt.
6. Zarzycki P., Sykut-Domańska E., Sobota A., Teterycz D., Krawęcka A., Blicharz-Kania A., Andrejko D., Zdybel B. (2020). Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods, 9(4), 404. 70 pkt.
7. Teterycz D., Sobota A., Zarzycki P., Latoch A. (2019). Legume flour as a natural colouring component in pasta production. Journal of Food Science and Technology –Mysore (in press). doi: 10.1007/s13197-019-04061-5, 70 pkt
8. Krawęcka A., Sobota A., Sykut-Domańska E. (2019). Functional Cereal Products in the Diet for Type 2 Diabetes Patients. [AUT.] Int. J. Food Sci. Vol. 2019 Article ID 4012450. DOI: 10.1155/2019/4012450
9. Teterycz D., Sobota A., Kozłowicz K., Zarzycki P. (2019). Substitution of semolina durum with common wheat flour in egg and eggless pasta. [AUT.] Acta Sci. Pol. Technol. Aliment. Vol. 18 Nr 4 s. 439-451, il. bibliogr. streszcz. sum. DOI: 10.17306/J.AFS.2019.0722
10. Czaja T., Kuzawińska E., Sobota A., Szostak R. (2018). Determining moisture content in pasta by vibrational spectroscopy. Talanta, Vol. 178, s. 294-298, DOI: 10.1016/j.talanta.2017.09.050