date:Dec 22, 2015
juice samples during storage at 4 C. When freshly squeezed apple juice was tested, high pressure treatments were more deleterious than high temperatures, although more than 75% of the total capacity was preserved after extreme conditions (600 MPa/60 C/30 min). After one month of storage at 4 C, antioxidant potential of apple juice remained comparable to the one of fresh apple juice at same condition.
Jayachandran et al. (2015) studied the impact of HPP (200-600 MPa/30-70 C/0-20 min) on the bio