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Agnieszka Wikiera
Researcher at University of Agriculture, Faisalabad
Publications - 30
Citations - 443
Agnieszka Wikiera is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Pectin & Pomace. The author has an hindex of 10, co-authored 26 publications receiving 313 citations. Previous affiliations of Agnieszka Wikiera include Agricultural University of Kraków.
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Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace.
TL;DR: The simultaneous application of both enzymatic preparations resulted in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin, whereas the obtained polymer was characterised by a very high molecular mass.
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Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction
TL;DR: Enzymatic pectin extraction eliminates serious disadvantages of the acidic process, such as requirement for high temperatures, low pH, equipment corrosion and large volumes of sewage that needs neutralization, and represents a favorable alternative to the conventional methods.
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Development of complete hydrolysis of pectins from apple pomace
TL;DR: A method of complete hydrolysis of enzymatically extracted apple pectins was developed and monomers most susceptible to concentrated acid were rhamnose, mannose and arabinose.
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Application of Celluclast 1.5L in apple pectin extraction
TL;DR: Enzymatically isolated pectin was characterised by larger molecular mass and contained more GalA of higher DM and DAc than polymer extracted with acid, which resulted in higher antiradical activity as well as the ability to inhibit the proliferation and invasion of Caco-2 adenocarcinoma cells.
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Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds
Anna Starzyńska-Janiszewska,Robert Duliński,Bożena Stodolak,Barbara Mickowska,Agnieszka Wikiera +4 more
TL;DR: The prolonged tempe-type fermentation of quinoa can be recommended as a method of the value-added food production and the levels of total protein, free amino acids and proteins releasable during the in vitro digestion, were improved as a result of 40 h fermentation.