Author : Dr. abin george
Keyword : Spoilage, microorganism, pasteurization, non-thermal process
Subject : Food science
Article Type : Original article (research)
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Abstract : Fruit juices have become essential commodities in the global market. The demands for value-added fruit juices have increased among global consumers. People are seeing these fruit juices as essential mediums of achieving goals of good health, convenience, and high nutrition. There are some risks associated with the intake of these fruit juices as the risk of food-borne microbial contaminations and spoilage of juices can affect the good health of customers. In addition, heatsensitive modules, lactic acid bacteria, poor packaging, and yeasts can degrade the quality of juices. Looking into these concerns, contemporary manufacturers are taking the help of different technologically advanced cooperative sectors and using different non-thermal substitute techniques to prevent spoilage.
Article by : Abin George
Article add date : 2021-11-23
How to cite : Dr. abin george. (2021-November-23). Fruit juices spoilage in the juices processing industry and ways to prevent it through co-operative sectors. retrieved from https://www.openacessjournal.com/abstract/905