Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Pavel Ačai"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 1, Pp 21-30 (2024)
The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin
Externí odkaz:
https://doaj.org/article/78c61cfe5adf49e7b70cf1229627b5ea
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8713 (2023)
The growth of two pairs of co-cultures (Escherichia coli/Geotrichum candidum and Staphylococcus aureus/Geotrichum candidum) with a starter culture of lactic acid bacteria was studied in milk at temperatures ranging from 15 °C to 21 °C, related to t
Externí odkaz:
https://doaj.org/article/8a039fafba6d4886af8214c6b593a9cb
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8673 (2021)
The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions
Externí odkaz:
https://doaj.org/article/c1023846adec4ab595fdc882277c2747
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 122-131 (2014)
Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for se
Externí odkaz:
https://doaj.org/article/06dab54df4d84865be8c7b76a8dbde3a
Publikováno v:
Potravinarstvo, Vol 7, Iss 1, Pp 63-66 (2013)
Modelling of Bacillus cereus distribution, using data from pasteurized milk produced in Slovakia, at the time of consumption was performed in this study. The Modular Process Risk Model (MPRM) methodology was applied to over all the consecutive steps
Externí odkaz:
https://doaj.org/article/b15a339ce4874f5ebfb96c5f19c8e62d
Publikováno v:
LWT. 174:114437
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e57de5a13e6510bbf2372b9650a2bfd
https://doi.org/10.1016/j.lwt.2023.114437
https://doi.org/10.1016/j.lwt.2023.114437
Publikováno v:
Food Science and Technology International. 25:692-700
The co-culture growth of Staphylococcus aureus, Escherichia coli and lactic acid bacteria starter culture in milk was quantitatively evaluated and modelled with a set of coupled differential equations originally proposed by Baranyi and Roberts and by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9033549823a1ed0f8453c2bd4c972e95
https://doi.org/10.1177/1082013219860360
https://doi.org/10.1177/1082013219860360
Publikováno v:
Food Control. 87:145-152
The simultaneous growth of Staphylococcus aureus and lactic acid bacteria (LAB) starter culture was studied in milk at different temperatures and LAB inoculums (ranging from 12 °C to 30 °C and 103–107 CFU ml−1, respectively). The modelling and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3f1c0cea3cf58dda8df7519c00a2fa6
https://doi.org/10.1016/j.foodcont.2017.12.018
https://doi.org/10.1016/j.foodcont.2017.12.018
Publikováno v:
Journal of Food Science. 83:1053-1062
In this work, 12 plant-based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human-derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::844e94441a52475f95e1d38087567a04
https://doi.org/10.1111/1750-3841.14090
https://doi.org/10.1111/1750-3841.14090
Publikováno v:
Letters in Applied Microbiology. 65:453-460
The growth of the oxidatively imperfect yeast Candida maltosa Komagata, Nakase et Katsuya was studied experimentally and modelled mathematically in relation to sodium benzoate and lactic acid concentrations at different temperatures. Application of g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bded16af3a7acfc020fc8a8847d60b79
https://doi.org/10.1111/lam.12803
https://doi.org/10.1111/lam.12803