Using high hydrostatic pressure for the quality saving pasteurization of fibrous fruit juices being valuable from nutrition biological point of view
2003
Dalmadi, I.
During the last decade consumption of instant, minimally treated fruits and vegetables being free of preservatives expanded quickly. Their production can be arranged with the so-called high hydrostatic pressure treatment which prolongs shelf-life in a safety way while the treated products preserve their earlier sensory properties: taste, smell and colour, but also their vitamin content and nutritive value remain unchanged.
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