High Pressure Processing Of Fruit And Vegetable Products (Hb 2018) Hardcover

High Pressure Processing (HPP) is an emerging food processing technology that offers a way to produce nearly-fresh products while preserving their sensory and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews the latest advancements in HPP techniques for preserving fruits, fruit juices, and their mixtures. It covers the relationship between high-pressure treatment parameters and the safety and quality of these products, focusing on key aspects such as product quality, nutritional value, bio-active health components, and microbial safety. The book aims to summarize the progress in using modern high-pressure pasteurization (HPP) to preserve and stabilize fruit and vegetable products. It examines how HPP technology impacts product quality, nutritional content, health-promoting components, and microbial safety, extending shelf life. One chapter is dedicated to available industrial equipment, while other sections present examples of commercially available fruit and vegetable products. Packaging, a necessary step before applying HPP, is also addressed in a dedicated chapter. Additionally, the book discusses regulatory aspects of high-pressure treated fruit and vegetable products across different regions, including Europe, the United States, Asia, and Australia. Finally, three chapters review the effects of HPP on the quality of fruit and vegetable products, focusing on nutrients, stability, health components, and sensory characteristics.