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

F. Sampedro; X. Fan; D. Rodrigo

doi:10.1016/B978-1-84569-551-4.50003-4

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

F. Sampedro, X. Fan, D. Rodrigo

Research output: Chapter in Book/Report/Conference proceeding › Chapter

11 Scopus citations

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 of high hydrostatic pressure (HHP) technology and the advances in the design of process equipment, high quality fruit juices and related products treated by HHP are appearing in food markets around the world.

Original language	English (US)
Title of host publication	Case Studies in Novel Food Processing Technologies
Subtitle of host publication	Innovations in Processing, Packaging, and Predictive Modelling
Publisher	Elsevier Inc.
Pages	34-72
Number of pages	39
ISBN (Print)	9781845695514
DOIs	https://doi.org/10.1016/B978-1-84569-551-4.50003-4
State	Published - Oct 1 2010
Externally published	Yes

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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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 of high hydrostatic pressure (HHP) technology and the advances in the design of process equipment, high quality fruit juices and related products treated by HHP are appearing in food markets around the world.",

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AU - Rodrigo, D.

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KW - Commercial application

KW - Consumer attitudes

KW - Enzymes

KW - Food quality

KW - Fruit juices

KW - High hydrostatic pressure

KW - Microbial safety

KW - Smoothies

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ER -

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

Abstract

Keywords

UN SDGs

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