A5085086676- NMR spectroscopy and applications
- Polysaccharides Composition and Applications
- Advanced NMR Techniques and Applications
- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Advanced MRI Techniques and Applications
- Electron Spin Resonance Studies
- Magnetic and Electromagnetic Effects
- Polysaccharides and Plant Cell Walls
- Microencapsulation and Drying Processes
- Granular flow and fluidized beds
- Lanthanide and Transition Metal Complexes
- Proteins in Food Systems
- Material Dynamics and Properties
- Food Drying and Modeling
- Food Industry and Aquatic Biology
- Electrochemical Analysis and Applications
- Aluminum toxicity and tolerance in plants and animals
- Material Properties and Processing
- Chemical Thermodynamics and Molecular Structure
- Freezing and Crystallization Processes
- Advanced Cellulose Research Studies
- Dye analysis and toxicity
- Trace Elements in Health
University of Agriculture in Krakow
2018-2024
Wageningen University & Research
2009-2012
Jagiellonian University
2006-2011
Institute of Physics
2006-2011
The present research was established to study the effect of green tea and Pu-erh (PT) additives on mechanical hydration properties yogurt gels using a combination nuclear magnetic resonance, rheological, textural studies. Tea infusions (0-15 mL/100 mL) were added batch milk before fermentation with culture. Obtained dairy products analyzed for water mobility organization, viscosity, texture profile. Results rheological resonance studies suggested that stabilization gel structure achieved...
Experimental protocols aiming at the characterisation of glass transition often suffer from ambiguity. The ambition present study is to describe in a complex, micro heterogeneous system, dry rice pasta, most unambiguous manner, minimising influence technique-specific bias. To this end, we apply an unprecedented combination experimental techniques. Apart usually used NMR and DSC, employ, concurrent neutron transmission, diffraction, Compton scattering. This enables us investigate over range...
Proton exchange between spin groups of the solid matrix hydrated granular potato starch and water was studied using 2D time domain NMR.The proton spin-spin relaxation T2, spin-lattice T 1 (selective non-selective pulse sequences) were measured at room temperature.The observed results analysed for assuming a two-site model (between starch).In this analysis we determined intrinsic protons (49 ms) (172 ms), as well water-starch magnetization rate (86 s -1 ).
Caffeine is an alkaloid with a purine structure and has been well known for centuries due to its presence in popular drinks—tea coffee. However, the structural spectroscopic parameters of this compound, as chemical biological activities, are still not fully known. In study, first time, we report on measured oxygen-17 NMR spectra stimulant. To support assignment our experimental data, extensive quantum calculations parameters, including nuclear magnetic shielding constants indirect spin–spin...
Preliminary studies on the application of NMR relaxation measurements for observations kinetics oxidation processes in tea samples were performed.Tea is a rich source flavonoids and other compounds with great antioxidant capacity therefore beneficial human health.Its potential depends type method preparation.Green black prepared from bags brewed water at 90 • C 20 60 min examined.Oxidation induced by adding 3% H2O2 1:10 proportion.Observed time courses spin-lattice T1 parameters obtained...
Formation of free radicals in biological solutions leads to the changes water protons relaxation times.Therefore, NMR measurements were used investigate kinetics oxidation processes induced by addition, low amounts, hydrogen peroxide (H2O2q aqueous protein solution and blood serum.The measured times not stable over time because progressive formation their damaging action structure.The addition antioxidants (ascorbic acid, gallic acid etc.) changed courses due radical scavenging.Similar...