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dr inż. Roman Pawłowicz
Contact
- rompawlo@pg.edu.pl
Publication showcase
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Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: Emulsification and quiescent conditions
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Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts
The content and composition of lipids in different byproducts (skins, heads, and backbones) from mechanically processed farmed Atlantic salmon were determined and compared with that obtained from wild salmon. Three different procedures were used to establish the optimal conditions of oil extraction (at high temperature −95°C, “cold” extraction at temperature not exceeding 15°C and enzyme assisted with Alcalase). “Cold” extraction...
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Virgin rapeseed oils obtained from different rape varieties by cold pressed method - their characteristics, properties, and differences
Celem pracy było porównanie olejów uzyskanych z różnych odmian rzepaku. Oznaczono skład kwasów tłuszczowych, wartości liczb charakterystycznych (AcV, AnV, PV, TOTOX), zawartość karotenów, tokoferoli, chlorofili, polifenoli, metali (żelazo i miedź). Oznaczono stabilność oksydatywną olejów tłoczonych na zimno. Oznaczono skład frakcji lotnej i przeprowadzono analizy sensoryczne.
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