Franciszek Świderski

Professor

Warsaw University of Life Sciences

Poland

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Professor Franciszek Świderski is a faculty member at Warsaw University of Life Sciences, Poland. His research focuses on the functional properties of food ingredients, particularly in the development of fruit-based products and recovery drinks. Recent publications include studies on the quality of chokeberry powders, the osmolality of functional drink components, and the safety of silicon in dietary supplements. He also investigates the physicochemical properties of organic strawberry powders and the effects of aging on bovine muscle quality.

Articles (7)

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2022

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2021

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2021

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2020

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2020

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2020

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2020

Collaborators (1)

Katarzyna Świąder

Assistant Professor

Warsaw University of Life Sciences

POLAND

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Franciszek Świderski

Research Interests

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Articles (7)

Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality

Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying

Osmolality of Components and Their Application in the Design of Functional Recovery Drinks

Sources, Bioavailability, and Safety of Silicon Derived from Foods and Other Sources Added for Nutritional Purposes in Food Supplements and Functional Foods

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

Effect of ageing time on quality characteristics of different bovine muscles

Collaborators (1)

Katarzyna Świąder

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