Dr hab. inż. Renata Różyło, Associate Professor

Faculty of Production Engineering
Department of Food Engineering and Machines
Phone no. +48 81-531-97-42
e-mail:
https://orcid.org/0000-0002-3249-8929

Characteristics of the conducted research

1. Physical methods of obtaining natural coloring additives
2. Modification of properties and application of functional high-fiber raw materials
3. The use of plant waste in the production of gluten-free bread

Publications

1. Różyło, R. (2020). Recent trends in methods used to obtain natural food colorants by freeze-drying. Trends Food Sci. Technol., 102, 39-50.
2. Różyło, R., Szymańska-Chargot, M., Gawlik-Dziki, U., Dziki, D. (2021). Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts. Food Chem., 346,
3. Zdybel, B., Różyło, R., Sagan, A. (2019). Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing.  Food Proces. Preserv.,43, e14002.