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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
temperature, without the need for chemical preservatives and it is less detrimental than thermal processes to low molecular weight food compounds such as flavouring agents, pigments, and vitamins, as covalent bonds are not affected by pressure. Pressure-treated foods have sensory properties similar to fresh products, which is a major advantage in fruit processing as it matches consumer demand for healthy, nutritious and natural products. HPP of fruit products offers the chance of producing food

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