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- de Oliveira Junior, Adelson Alves; Silva de Araújo Couto, Hyrla Grazielle; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; de Moura, Tatiana Rodrigues
- International journal of food microbiology 2015 v.211 pp. 38-43
- Listeria monocytogenes, etc ; Alicyclobacillus acidoterrestris; Bacillus cereus; Staphylococcus aureus; Theobroma grandiflorum; anti-infective properties; ascorbic acid; cell viability; food additives; guavas; heat treatment; mango juice; mangoes; microorganisms; nisin; passion fruits; peaches; physicochemical properties; soursops; temperature; Show all 20 Subjects
- ... Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval of bacteriocins as food additives is limited, especially in foods from vegetal o ...