{"id":183375,"date":"2021-07-23T10:05:34","date_gmt":"2021-07-23T08:05:34","guid":{"rendered":"https:\/\/up.lublin.pl\/?p=183375"},"modified":"2021-07-23T10:06:53","modified_gmt":"2021-07-23T08:06:53","slug":"dr-hab-inz-aldona-sobota-associate-professor","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/en\/blog\/dr-hab-inz-aldona-sobota-associate-professor\/","title":{"rendered":"Dr hab. in\u017c. Aldona Sobota, Associate Professor"},"content":{"rendered":"\t\t
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Dr hab. in\u017c. Aldona Sobota, Associate Professor<\/h4>\n

Faculty of Food Science and Biotechnology
Department of Plant Food Technology and Gastronomy\u00a0
phone no: +48 81 442-33-14
e-mail: aldona.sobota@up.lublin.pl<\/a><\/p>\n

Characteristics of the conducted research<\/h4>\n
    \n
  1. Pasta technology<\/li>\n
  2. Bakery technology<\/li>\n
  3. Cereal based functional foods<\/li>\n<\/ol>\n

    \u00a0<\/p>\n

    Publications<\/h4>\n
      \n
    1. Sobota A.,<\/strong> Wirkijowska A., Zarzycki P. (2020). Application of vegetable concentrates and powders in coloured pasta production. J. Food Sci. Technol.\u00a0 Vol. 55 Iss. 6 s. 2677-2687, DOI: 10.1111\/ijfs.14521, 70 pkt.<\/li>\n
    2. Dorota Teterycz, Aldona Sobota,<\/strong> Dominika Przygodzka, Paulina \u0141ysakowska. 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<\/li>\n
    3. Nawrocka A., Krekora M., Niewiadomski Z., Szyma\u0144ska-Chargot M., Kraw\u0119cka A., Sobota A.,<\/strong> Mi\u015b A. (2020). Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing \u2013 A study with application of FT-IR and FT-Raman spectroscopy. – Wiss. Technol.\u00a0 Vol. 121 Article 108959, il. bibliogr. sum. DOI: 10.1016\/j.lwt.2019.108959, 100 pkt.<\/li>\n
    4. Wirkijowska A., Zarzycki Piotr,\u00a0 Sobota A.,<\/strong> 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<\/li>\n
    5. Sykut\u2010Doma\u0144ska E., Zarzycki P., Sobota, A.,<\/strong> Teterycz D., Wirkijowska A., Blicharz\u2010Kania A., Andrejko D., Mazurkiewicz, J. (2020). The potential use of by\u2010products from coconut industry for production of pasta. Journal of Food Processing and Preservation, https:\/\/doi.org\/10.1111\/jfpp.14490. 40 pkt.<\/li>\n
    6. Zarzycki P., Sykut-Doma\u0144ska E., Sobota A.,<\/strong> Teterycz D., Kraw\u0119cka A., Blicharz-Kania A., Andrejko D., Zdybel B. (2020). Flaxseed Enriched Pasta\u2014Chemical Composition and Cooking Quality. Foods, 9(4), 404. 70 pkt.<\/li>\n
    7. Teterycz D., Sobota A.,<\/strong> Zarzycki P., Latoch A. (2019). Legume flour as a natural colouring component in pasta production. Journal of Food Science and Technology \u2013Mysore (in press). doi: 10.1007\/s13197-019-04061-5, 70 pkt<\/li>\n
    8. Kraw\u0119cka A., Sobota A.,<\/strong> Sykut-Doma\u0144ska 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<\/li>\n
    9. Teterycz D., Sobota A<\/strong>., Koz\u0142owicz 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<\/li>\n
    10. Czaja T., Kuzawi\u0144ska E., Sobota A.,<\/strong> 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<\/li>\n<\/ol>\n <\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t
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      Dr hab. in\u017c. Aldona Sobota, Associate Professor Faculty of Food Science and BiotechnologyDepartment of Plant Food Technology and Gastronomy\u00a0phone no: +48 81 442-33-14e-mail: aldona.sobota@up.lublin.pl Characteristics of the conducted research Pasta technology Bakery technology Cereal based functional foods \u00a0 Publications Sobota A., Wirkijowska A., Zarzycki P. (2020). Application of vegetable concentrates and powders in coloured pasta […]<\/p>\n","protected":false},"author":2,"featured_media":179935,"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":[5551],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183375"}],"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=183375"}],"version-history":[{"count":10,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183375\/revisions"}],"predecessor-version":[{"id":183385,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183375\/revisions\/183385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media\/179935"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media?parent=183375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/categories?post=183375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/tags?post=183375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}