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dc.contributor.authorTyfa, Agnieszka
dc.contributor.authorKunicka-Styczyńska, Alina
dc.contributor.authorDąbrowska, Justyna
dc.date.accessioned2015-12-14T11:23:07Z
dc.date.available2015-12-14T11:23:07Z
dc.date.issued2015
dc.identifier.citationBiotechnology and Food Science, 2015 Vol.79 nr 1 nr s. 9-22pl_PL
dc.identifier.issn2084-0136
dc.identifier.issn2299-6818 - online version
dc.identifier.urihttp://hdl.handle.net/11652/986
dc.description.abstractFruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.en_EN
dc.formatapplication/pdf
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology. Pressen_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.titleActivity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminanten_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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