Palavra-chave: SPOILAGE

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