Naturally occurring antimicrobial compounds could be applied as food preservatives to
protect food quality and extend the shelf life of foods and beverages. These compounds are …

Most of the models of microbial growth in food are Empirical algebraic, of which the
Gompertz model is the most notable, Rate equations, mostly variants of the Verhulst's …

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 …

Ensuring the microbiological safety of food products is a pressing global concern. With the
increasing resistance of microorganisms to chemical agents and the declining effectiveness …

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 logistic (Verhulst) growth model and its various current modifications are all based on
the notion that the isothermal momentary growth rate is proportional to the momentary …

The purpose of this study was to investigate the effect of non-thermal technology, high power
ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565 …

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other
beverage products that cannot easily be contaminated by other microbes because of their …

For a long period the thermal processing has been considered as the only way to reduce the
initial spore number of Alicyclobacillus acidoterrestris and prevent the spoilage of acidic …