Fruit juices have an important place in humans' healthy diet. They are considered to be shelf
stable products due to their low pH that prevents the growth of most bacteria. However …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Until recently, acidic products such as fruit juice and fruit based products were generally
thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the …

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and
acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as …

Concentrated fruit products have a significant place in modern consumption markets and are
valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …

In the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of
Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape …

Alicyclobacillus spp. are spore forming bacteria that are often related to the deterioration of
acidic products such as beverages and citrus juices. After the process of industrial …

The application of an electronic nose equipped with a Metal Oxide Semiconductor sensor
array for the detection of Alicyclobacillus acidoterrestris and A. acidocaldarius artificially …

The quality of food can be defined in various ways with processors and consumers
considering flavour, odour and appearance as well as extended shelf life among the most …