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Case Studies in Novel Food Processing Technologies by F Feeherry, C Doona, K Kustin

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3

High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application

F. Sampedro and X. Fan,     United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA

D. Rodrigo,     CSIC, Spain

Abstract:

Several world-wide health organizations have pointed out the importance of increasing the intake of fruits and vegetables in the diet. Consumers are also increasing the demand for more convenient, nutritious, fresh and price-reasonable products. Although thermal pasteurization has been the processing technology of choice to preserve fruit juices, the thermal process damages the nutritional and sensory properties of products. As a result of scientific studies demonstrating the benefits ...

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