The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Processors within the soft drinks industry utilise various methods to preserve the quality of juice products, which may include the use of chemical preservatives. Alicyclobacillus acidoterrestris, especially its spores, is acknowledged as a threat to the industry in that it is increasingly being reported as a cause of spoilage incidents. Propionibacterium cyclohexanicum has also been shown to cause...
Commercial fruit juices are currently pasteurized at temperatures between 80 °C and 100 °C and Alicyclobacillus acidoterrestris spores can survive these thermal treatments. A. acidoterrestris produces several chemical off-odour compounds which cause the fruit juice spoilage. The purpose of this research was to evaluate the effect of the combination of a thermal treatment with natural antimicrobials...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.