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

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

Volumn , Issue , 2010, Pages 34-72

  Sampedro, F ^a   Fan, X ^a   Rodrigo, D ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bioactive compounds; Commercial application; Consumer attitudes; Enzymes; Food quality; Fruit juices; High hydrostatic pressure; Microbial safety; Smoothies

Indexed keywords

EID: 80052971183     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-551-4.50003-4     Document Type: Chapter

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