High pressure processing of fruit and vegetable products / 
edited by Milan Houska, Filipa Vinagre Marques da Silva. 
 - Boca Raton :  CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business,  [2018], c2018. 
 - xvi, 177 pages :  illustrations ;  24 cm 
 - Contemporary food engineering series Contemporary food engineering Food science & technology .
<br/><br/> "Also available in the contemporary food engineering series"--Cover page 4. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction to high-pressure processing of fruit and vegetable products -- High pressure processing effect on microorganisms in fruit and vegetable products -- High-pressure processing effect on endogenous enzymes in fruits and vegetables -- Packaging system for high pressure processing -- Current status of industrial HPP equipment for food processing -- High-pressure processing effect on nutrients and their stability -- Health active components in fruit/vegetable juices treated by high pressure -- Sensory properties of high pressure treated fruit and vegetable juices -- High pressure processing combined with heat for fruit and vegetable preservation -- Examples of commercial fruit and vegetable juices and smoothies cold pasteurized by high pressure -- Regulatory aspects of high-pressure processed foods in North America, Europe, Asia, New Zealand, and Australia -- Conclusions and final remarks -- Index. 
<br/><br/><label>ISBN: </label>9781498739023 (hardback : acidfree paper) 
<br/><br/><label>LCCN: </label>2017020487 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit processing plants<br/>Fruit juices<br/>High pressure (Technology)
<br/><br/><label>LC Class. No.: </label>TP440  / H53 2018