TY - JOUR A2 - Morgan, Hugh W. AU - Aneja, Kamal Rai AU - Dhiman, Romika AU - Aggarwal, Neeraj Kumar AU - Aneja，阿施施PY - 2014 DA - 2014/09/22 TI -新兴保存技术控制腐败和病原微生物果汁SP - 758942年六世- 2014 AB -果汁是重要的商品在全球市场提供巨大的可能性为新增值产品,以满足消费者需求为方便起见,营养,和健康。果汁变质的主要原因是耐酸和亲水菌群的增殖。此外，饮用果汁还会导致食物中微生物感染的风险。为了减少疫情的发生，果汁保存的各种技术。热巴氏杀菌法在果汁工业中用于果汁的保存，但会导致必需营养素的损失和理化和感官特性的变化。非热的巴氏杀菌方法，如高静水压力，脉冲电场，超声和辐照也已被用于果汁，以克服热巴氏杀菌的负面影响。其中一些技术已经商业化。其中一些仍在研究或试点规模。 Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. SN - 1687-918X UR - https://doi.org/10.1155/2014/758942 DO - 10.1155/2014/758942 JF - International Journal of Microbiology PB - Hindawi Publishing Corporation KW - ER -