Background The new global trends for consuming natural products rich in bioactive
compounds and health-promoter phytochemicals have increased the modern consumer's …

The increasing complexity in morphology and composition of modern biomedical materials
(eg, soft and hard biological tissues, synthetic and natural‐based scaffolds, technical …

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 …

Background Non-thermal food processing is configured as an interesting alternative for the
food industry due to the increased nutrient retention and minimal sensory changes in …

The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic
acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory …

The spoilage of high acid fruit juices and nectars by Alicyclobacillus acidoterrestris is a
major concern to juice manufacturers around the world since it is difficult to detect. In this …

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 …

This work explores the use of supercritical carbon dioxide (scCO 2) drying in combination
with High Power Ultrasound (HPU) to enhance both the dehydration efficiency and the …

Alicyclobacillus acidoterrestris is a thermoacidophilic and spore-forming bacterium that can
develop in pasteurized juices. However, there are innovative technologies for food …

Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are
a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the …