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|Title:||Alicyclobacillus in the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control||Authors:||Huang, Xiaochen
|Keywords:||Alicyclobacillusspp;Control;Detection;Fruit juice;Spoilage||Category:||Agricultural Biotechnology||Field:||Agricultural Sciences||Issue Date:||1-Jan-2015||Publisher:||Taylor and Francis Inc.||Source:||Food Reviews International Volume 31, Issue 2, 3 April 2015, Pages 91-124||metadata.dc.doi:||10.1080/87559129.2014.974266||Abstract:||Alicyclobacillus spp. are heat-resistant, acid-tolerant spore-forming bacteria that could survive in commercial pasteurized fruit juice and cause spoilage along with the production of medical, phenolic, or antiseptic off-flavor, with or without visible sediment. As spoilage poses a great challenge to fruit juice industry, the aim of the present paper has been twofold. Firstly, to explore various identification, detection, and control approaches that have been applied in order to prevent possible contamination, thus summarizing the characteristics of spoilage spawned by Alicyclobacillus spp. since the first relevant juice spoilage was reported. Secondly, to provide useful information to the juice producers by critically reviewing both conventional and novel detection technologies targeting either the organisms of Alicyclobacillus spp. or the off-flavors caused and by encouraging the study and application of novel preservation procedures of fruit juices, such as high pressure, multiple hurdles, and alternative natural antibiotics.||URI:||http://ktisis.cut.ac.cy/handle/10488/9512||ISSN:||87559129||Rights:||© , Copyright © Taylor & Francis Group, LLC.||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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