{"id":180440,"date":"2021-07-13T12:02:05","date_gmt":"2021-07-13T10:02:05","guid":{"rendered":"https:\/\/up.lublin.pl\/?p=180440"},"modified":"2025-01-20T11:37:43","modified_gmt":"2025-01-20T10:37:43","slug":"professor-renata-rozylo","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/en\/blog\/professor-renata-rozylo\/","title":{"rendered":"Professor Renata R\u00f3\u017cy\u0142o"},"content":{"rendered":"\t\t
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Renata R\u00f3\u017cy\u0142o, BEng, PhD, DSc, ProfTit<\/h4>\n

Faculty of Production Engineering
Department of Food Engineering and Machines
Phone no. +48 81-531-97-42
e-mail: renata.rozylo@up.lublin.pl
https:\/\/orcid.org\/0000-0002-3249-8929<\/a><\/p>\n

Characteristics of the conducted research<\/h4>\n
    \n
  1. Physical methods of obtaining natural coloring additives<\/li>\n
  2. Modification of properties and application of functional high-fiber raw materials<\/li>\n
  3. The use of plant waste in the production of gluten-free bread<\/li>\n<\/ol>\n

    Publications<\/h4>\n
      \n
    1. R\u00f3\u017cy\u0142o, R<\/strong>. (2020). Recent trends in methods used to obtain natural food colorants by freeze-drying. Trends Food Sci. Technol.<\/em>, 102, 39-50.<\/li>\n
    2. R\u00f3\u017cy\u0142o, R.<\/strong>, Szyma\u0144ska-Chargot, M., Gawlik-Dziki, U., Dziki, D. (2021). Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts. Food Chem.<\/em>, 346<\/em>,<\/li>\n
    3. Zdybel, B., R\u00f3\u017cy\u0142o, R<\/strong>., Sagan, A. (2019). Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing.\u00a0 Food Proces. Preserv.<\/em>,43<\/em>, e14002.<\/li>\n<\/ol>\n <\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t
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      Renata R\u00f3\u017cy\u0142o, BEng, PhD, DSc, ProfTit Faculty of Production EngineeringDepartment of Food Engineering and MachinesPhone no. +48 81-531-97-42e-mail: renata.rozylo@up.lublin.plhttps:\/\/orcid.org\/0000-0002-3249-8929 Characteristics of the conducted research Physical methods of obtaining natural coloring additives Modification of properties and application of functional high-fiber raw materials The use of plant waste in the production of gluten-free bread Publications R\u00f3\u017cy\u0142o, R. […]<\/p>\n","protected":false},"author":2,"featured_media":170533,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[5548],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/180440"}],"collection":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/comments?post=180440"}],"version-history":[{"count":14,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/180440\/revisions"}],"predecessor-version":[{"id":453686,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/180440\/revisions\/453686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media\/170533"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media?parent=180440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/categories?post=180440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/tags?post=180440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}