Commercial pasteurized apple juice with a pH of 3.4 obtained from A. Lassonde, Inc. (Rougemont, Québec) was inoculated...
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linkinghub.elsevier.com/retrieve/pii/S0963996999000502
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The twofold higher concentration of amyl and isobutyl alcohol may explain the higher resistance of cider and apple wines to spoilage in comparison with...
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linkinghub.elsevier.com/retrieve/pii/S0960852402002377
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Food rappping affect on apple's spoilage? What kind of wrapping works best for apples? How does ten foil affect spoilage on apples? How does chemical change...
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wiki.answers.com/Q/What_kind_of_food_wrappings_affect_s...
wiki.answers.com/Q/What_kind_of_food_wrappings_affect_spoilage_on_apples
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A major reason for the apple's popularity is that an estimated 42% of the domestic crop is processed into applesauce, jellies, juice and other apple products. Apples are grown throughout the world in temperate climates because the trees require a cold weather season to trigger flowering and production cycles.
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www.tonytantillo.com/fruits/apples.html
www.tonytantillo.com/fruits/apples.html
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The trial conducted showed that the antifungal culture has the ability to prevent growth of the mould involved in apple spoilage, using apples as a model.
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cat.inist.fr/?aModele=afficheN&cpsidt=20121322
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Askville's similar question page contains questions and answers referencing Cheeseburger,cheese,Salsa,Lessons,Madisons,Wiscons in,spoilage,apple,sauce.
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askville.amazon.com/SimilarQuestions.do?req=Cheeseburge...
askville.amazon.com/SimilarQuestions.do?req=Cheeseburger+cheese+Salsa+Lessons+Madisons+Wisconsin+spoilage+apple+sauce
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Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. Keywords: Apple juice;
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pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf070...
pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf070524j.html
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Classification models for Penicillium expansum spoilage of apples and prediction models for patulin concentration in apples usable for apple juice production were made on the basis of electronic nose (e-nose) analysis correlated to HPLC quantification of patulin. The apples were incubated at 25 °C for 10 days.
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pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i11/ab...
pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i11/abs/jf070134x.html
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In 1984, scientists identified Alicyclobacillus spp. as a spoilage organism in pasteurized apple juice. Spoilage cause by Alicyclobacillus spp. is difficult to detect. Most often, a spoilage incident is not recognized until the juice company receives consumer complaints.
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www.impact.wsu.edu/publications/fact_sheets/fs_kang_dev...
www.impact.wsu.edu/publications/fact_sheets/fs_kang_development_of%20simple_differentiation_method.htm
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