Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/9512
DC FieldValueLanguage
dc.contributor.authorHuang, Xiaochen-
dc.contributor.authorYuan, Yahong-
dc.contributor.authorGuo, Chunfeng-
dc.contributor.authorGekas, Vassilis-
dc.contributor.authorYue, Tianli-
dc.contributor.otherΓκέκας, Βασίλης-
dc.date.accessioned2017-02-07T08:49:38Z-
dc.date.available2017-02-07T08:49:38Z-
dc.date.issued2015-01-01-
dc.identifier.citationFood Reviews International Volume 31, Issue 2, 3 April 2015, Pages 91-124en_US
dc.identifier.issn87559129-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/9512-
dc.description.abstractAlicyclobacillus 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Inc.en_US
dc.relation.ispartofFood Reviews Internationalen_US
dc.rightsCopyright © Taylor & Francis Group, LLC.en_US
dc.subjectAlicyclobacillussppen_US
dc.subjectControlen_US
dc.subjectDetectionen_US
dc.subjectFruit juiceen_US
dc.subjectSpoilageen_US
dc.titleAlicyclobacillus in the Fruit Juice Industry: Spoilage, Detection, and Prevention/Controlen_US
dc.typeArticleen_US
dc.doi10.1080/87559129.2014.974266en_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationNorthwest A&F Universityen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.journalsSubscription Journalen_US
dc.countryCyprusen_US
dc.countryChinaen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/87559129.2014.974266en_US
cut.common.academicyear2014-2015en_US
item.languageiso639-1en-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
crisitem.journal.journalissn1525-6103-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-3502-2210-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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