PLIKI COOKIES
MAPA STRONY
2020

Professor Agnieszka Wójtowicz

Faculty of Production Engineering
Department of Thermal Technology and Food Process Engineering
phone no: +48 81 445-61-27
e-mail:

Characteristics of the conducted research

  1. Extrusion-cooking of food products
  2. Engineering and apparatus of the food industry
  3. Functional foods
  4. Biopolymers

  • Publications

    1. Bouasla A., Wójtowicz A. Gluten-free instant pasta: effect of extrusion-cooking parameters on selected quality attributes and microstructure, Processes, 2021, 9(4), 693
    2. Lisiecka K., Wójtowicz A. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks, LWT – Food Science and Technology, 2021,141, 110919
    3. Oniszczuk T., Kasprzak-Drozd K., Olech M., Wójtowicz A., Nowak R., Rusinek R., Szponar J., Combrzyński M., Oniszczuk A. The impact of formulation on the content of phenolic compounds in snacks enriched with Dracocephalum moldavica L. seeds: Introduction to receiving a new functional food product, Molecules, 2021, 26, 1245.
    4. Lisiecka K., Wójtowicz A., Gancarz M. Characteristics of newly developed extruded products supplemented with plants in a form of microwave-expanded snacks, Materials, 2021, 14, 2791.
    5. Combrzyński M., Oniszczuk T., Kupryaniuk K., Wójtowicz A., Mitrus M. et al. Physical properties, spectroscopic, microscopic, X-ray, and chemometric analysis of starch films enriched with selected functional additives. Materials, 2021, 14(10), 2673.
    6. Lisiecka K., Wójtowicz A. Possibility to save water and energy by application of fresh vegetables to produce supplemented potato-based snack pellets. Processes, 2020, 8, 153
    7. Olech M., Kasprzak K., Wójtowicz A., Oniszczuk T., Nowak R., Waksmundzka-Hajnos M., Combrzyński M., Gancarz M., Kowalska I., Krajewska A. Oniszczuk A. Polyphenol composition and antioxidant potential of instant gruels enriched with Lycium barbarum L. fruit. Molecules 2020, 25, 4538.
    8. Oniszczuk A., Wójtowicz A., Oniszczuk T., Matwijczuk A., Dib A., Markut-Miotła E. Opuntia fruits as food enriching ingredient, the first step towards new functional food products. Molecules, 2020, 25, 916.
    9. Combrzyński M., Matwijczuk A., Wójtowicz A., Oniszczuk T., Karcz D., Szponar J., Niemczynowicz A., Bober D., Mitrus M., Kupryaniuk K., Stasiak M., Dobrzański B., Oniszczuk A. Potato starch utilization in ecological loose-fill packaging materials—sustainability and characterization.Materials, 2020, 13, 1390.
    10. Mitrus M., Wójtowicz A., Kocira S., Kasprzycka A., Szparaga A., Oniszczuk T., Combrzyński M., Kupryaniuk K., Matwijczuk A. Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds. International Agrophysics, 2020, 34, 25-32.
    11. Borowski G., Klepka T., Pawłowska M., Lavagnolo M.C., Oniszczuk T., Wójtowicz A., Combrzyński M. Effect of flax fibers addition on the mechanical properties and biodegradability of biocomposites based on thermoplastic starch. Archives of Environmental Protection, 2020, 46, 2, 74–82.
    12. Bouasla A., Wójtowicz A. Rice-buckwheat gluten-free pasta: effect of processing parameters on quality characteristics and optimization of extrusion-cooking process. Foods, 2019, 8, 496.
    13. Wójtowicz, A., Oniszczuk, A., Kasprzak, K., Olech, M., Mitrus, M., Oniszczuk, T. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products. Food Chemistry, 2019, doi:10.1016/j.foodchem.2019.125673
    14. Wójtowicz A., Lisiecka K., Mitrus M., Nowak G., Golian M., Oniszczuk A., Kasprzak K., Widelska G., Oniszczuk T., Combrzyński M. Physical properties and texture of gluten-free snacks supplemented with selected fruit additions. Internationa Agrophysics, 2019, 33, 407-416.
    15. Widelska G., Wójtowicz A., Kasprzak K., Dib A., Oniszczuk T.,
    16. Olech M., Wojtunik-Kulesza K., Nowak R., Sujak A., Dobrzański B., Oniszczuk A. Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta. Open Chemistry, 2019, 17, 587–598.
    17. Combrzyński M., Wójtowicz A., Mitrus M., Oniszczuk T., Matwijczuk A., Pawelczyk P., Mościcki L. Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams. International Agrophysics, 2019, 33, 233-240.
    18. Oniszczuk T., Wójtowicz A., Combrzyński M., Mitrus M., Kupryaniuk K., Matysiak A., Kocira S., Oniszczuk A. Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition.  International Agrophysics, 2019, 33, 363-371.
    19. Lisiecka K., Wójtowicz A., Dziki D., Gawlik-Dziki U. The influence of Cistus incanus L. leaves on wheat pasta quality. Journal of Food Science and Technology, 2019, 56(9), 4311–4322.
    20. Lisiecka K., Wójtowicz A. The influence of fresh kale addition on selected properties of corn snacks. International Journal of Food Engineering, 2019, 20180319.
    21. Oniszczuk A., Kasprzak K., Wójtowicz A., Oniszczuk T., Olech M. The impact of processing parameters on the content of phenolic compounds in new gluten-free precooked buckwheat pasta. Molecules, 2019, 24, 1262.
    22. Oniszczuk A., Widelska G., Wójtowicz A., Oniszczuk T., Wojtunik-Kulesza K., Dib A., Matwijczuk A. Content of phenolic compounds and antioxidant activity of new gluten-free pasta with the addition of chestnut flour. Molecules, 2019, 24, 2623.
    23. Oniszczuk T., Widelska G., Oniszczuk A., Kasprzak K., Wójtowicz A., Olech M., Nowak R., Wojtunik-Kulesza K., Jóźwiak G., Waksmundzka-Hajnos M. Influence of production parameters on the content of polyphenolic compounds in extruded porridge enriched with chokeberry fruit (Aronia melanocarpa (Michx.) Elliott). Open Chemistry, 2019, 17, 166–176.
    24. Oniszczuk T., Matwijczuk A., Matwijczuk A. Kocira S., Niemczynowicz A., Combrzyński M., Wójtowicz A., Kuboń M., Kusz A., Oniszczuk A. Impact of storage temperature and time on Moldavian dragonhead oil – spectroscopic and chemometric analysis. Open Chemistry, 2019, 17, 609–620.
    25. Widelska G., Wójtowicz A., Kasprzak K., Dib A., Oniszczuk T.,
    26. Olech M., Wojtunik-Kulesza K., Nowak R., Sujak A., Dobrzański B., Oniszczuk A. Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta Open Chemistry, 2019, 17, 587–598.
    27. Matwijczuk A., Oniszczuk T., Matwijczuk  A., Chruściel E., Kocira A., Niemczynowicz A., Wójtowicz A., Combrzyński M.,  Wiącek D. Use of FTIR spectroscopy and chemometrics with respect to storage conditions of Moldavian dragonhead oil. Sustainability, 2019, 11, 6414.
    28. Wójtowicz A. Ekstruzja – wybrane aspekty techniczne i technologiczne. Zeszyty Problemowe Postępów Nauk Rolniczych, 2018, 595, 131-144.
    29. Wójtowicz A. Selected properties of multilayer films applied for vacuum and modified atmosphere packaging systems. Agricultural Engineering, 2018, 22, 89-98.

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PLIKI COOKIES
MAPA STRONY
2020