Palavra-chave: SPOILAGE

PREVALENCE JUICE FLAVORINGS INACTIVATION KINETICS RESISTANCE BIOFILMS FLAVONOIDS ACIDURIC BACTERIA FLAT-SOUR FATE GROWTH HOT-FILL FILAMENTOUS FUNGI, HEAT RESISTANT MOULDS MEAT PREDICTIVE MICROBIOLOGY INACTIVATION MICROBIOLOGY ORANGE JUICE CLOSTRIDIUM PASTEURIANUM ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM BACILLUS CEREUS YEASTS ALICYCLOBACILLUS SPP THERMAL INACTIVATION MODELING ALICYCLOBACILLUS ACIDOTERRESTRIS FRUIT JUICES BEVERAGES SOFT DRINK NATURAL ANTIMICROBIAL COMPOUNDS FUNGI PROCESSED MEAT AROMAS