Control of Alicyclobacillus acidoterrestris in apple juice by citrus extracts and a mild heat-treatment

ABSTRACT The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90°C).

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Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2008.02.015 ◽

2008 ◽

Vol 123 (3) ◽

pp. 262-268 ◽

Cited By ~ 32

Author(s):

Mieke Uyttendaele ◽

Andreja Rajkovic ◽

Nancy Van Houteghem ◽

Nico Boon ◽

Olivier Thas ◽

...

Keyword(s):

Heat Treatment ◽

Listeria Monocytogenes ◽

Mild Heat ◽

Multi Method Approach ◽

Method Approach

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Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A

Journal of Applied Microbiology ◽

10.1046/j.1365-2672.2000.01110.x ◽

2000 ◽

Vol 89 (2) ◽

pp. 296-301 ◽

Cited By ~ 49

Author(s):

A.K. Karatzas ◽

M.H.J. Bennik ◽

E.J. Smid ◽

E.P.W. Kets

Keyword(s):

Heat Treatment ◽

Listeria Monocytogenes ◽

Mild Heat ◽

Combined Action

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Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2009.09.002 ◽

2010 ◽

Vol 11 (1) ◽

pp. 91-97 ◽

Cited By ~ 34

Author(s):

Shuang Niu ◽

Zenghui Xu ◽

Yudan Fang ◽

Liyun Zhang ◽

Yingjie Yang ◽

...

Keyword(s):

Carbon Dioxide ◽

High Pressure ◽

Comparative Study ◽

Apple Juice ◽

Mild Heat ◽

Apple Slices

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Factors affecting the quality of apple juice

BIO Web of Conferences ◽

10.1051/bioconf/20213406011 ◽

2021 ◽

Vol 34 ◽

pp. 06011

Author(s):

Svetlana Popel ◽

Pavel Epifanov ◽

Larisa Yushan

Keyword(s):

Heat Treatment ◽

Waiting Time ◽

Apple Juice ◽

Juice Quality ◽

Regression Equations ◽

Factors Affecting ◽

Technological Factors ◽

Factors Of Production

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

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