Pavel Ačai
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View article: Temperature-dependent growth kinetics of <i>Lacticaseibacillus rhamnosus</i> GG in oat-based milk alternative
Temperature-dependent growth kinetics of <i>Lacticaseibacillus rhamnosus</i> GG in oat-based milk alternative Open
Microbial growth responses of probiotic Lacticaseibacillus rhamnosus GG with well-documented health effects were studied in an oat-based milk alternative in the biokinetic temperature range of 8 to 44 °C. The applied Baranyi model (with a …
View article: Weight loss of coffee cream in polystyrene packaging
Weight loss of coffee cream in polystyrene packaging Open
This study aimed to quantify the weight loss of coffee cream (10 % fat) packaged in 10 g and 5 g polystyrene (PS) tubes over 316 days. A total of 13,760 weight measurements were performed across four production batches. Significant linear …
View article: Sorption isotherm modelling of dried tomatoes
Sorption isotherm modelling of dried tomatoes Open
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), …
View article: Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk
Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk Open
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, rel…
View article: Modelling and Predicting the Growth of <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> in Co-culture with <em>Geotrichum candidum</em> and Lactic Acid Bacteria in Milk
Modelling and Predicting the Growth of <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> in Co-culture with <em>Geotrichum candidum</em> and Lactic Acid Bacteria in Milk Open
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 related to artisanal cheesemaki…
View article: Sorption isotherm modelling of chilgoza pine nuts (Pinus gerardiana)
Sorption isotherm modelling of chilgoza pine nuts (Pinus gerardiana) Open
Modified forms of the Guggenheim-Anderson-de Boer model (mGAB), Halsey model (mHAL), Henderson model (mHEN) and Oswin model (mOSW) that incorporate a temperature term were selected and used to describe sorption isotherm experimental data o…
View article: One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk
One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk Open
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 …
View article: Biotransformation of acetophenone to R-1-phenylethanol with immobilized Pichia capsulata in batch reactor
Biotransformation of acetophenone to R-1-phenylethanol with immobilized Pichia capsulata in batch reactor Open
Biotransformation of acetophenone to R-1-phenylethanol with Pichia capsulata immobilized in Caalginate gel beads was studied. Experiments were carried out in a batch reactor stirred on an orbital shaker (300 rpm) at 25 ℃. Based on experime…