Emilia Janiszewska-Turak

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Associate Professor

Warsaw University of Life Sciences

Poland

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About

Emilia Janiszewska-Turak is an Associate Professor at the Warsaw University of Life Sciences in Poland. Her research focuses on the physicochemical properties and microbial quality of lactic acid fermented products, particularly in relation to fruits and vegetables. Recent publications include studies on the impacts of ultrasonic pre-treatments and heat treatments on the texture, structure, and chemical properties of various fermented food items.

Recent Grants

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Analiza struktury złoża oraz cząstek proszków uzyskanych z fermentowanych soków warzywnych metodą suszenia rozpyłowego

Open Date: 2019-10-01

Close Date: 2020-10-01

Articles (21)

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Collaborators (16)

Anna NIKODEM

assistant professor

Politechnika Wroclawska

POLAND

Emilia Janiszewska-Turak

Research Interests

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About

Recent Grants

Articles (21)

Physicochemical and Structural Properties of Freeze-Dried Lacto-Fermented Peach Snacks

Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products

Effect of Ultrasonic Pre-Treatment on the Textural, Structural, and Chemical Properties of Fermented Red Bell Peppers

The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

WPŁYW STĘŻENIA NaCl W ZALEWIE NA STRUKTURĘ I TEKSTURĘ KISZONEGO BURAKA ŻÓŁTEGO

Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice

Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties

The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Sustainable Production and Characteristics of Dried Fermented Vegetables

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Influence of drying methods on the structure, mechanical and sensory properties of strawberries

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

Collaborators (16)

Anna NIKODEM

Bartosz Kruszewski

Magdalena Dadan

Katarzyna Pobiega

Katarzyna Rybak

Łukasz Woźniak

Anna Gramza-Michalowska

Bartosz Skalski

Anna Florowska

Eliza Kostyra

Jerzy Żuchowski

Małgorzata Gniewosz

Urszula Gawlik-Dziki

Urszula Trych

Beata Biernacka

Dorota Witrowa-Rajchert

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