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Impact of HPP on antioxidant capacity of fruit beverages
date:Dec 22, 2015
of high quality, greater safety and increased shelf life (Chakraborty et al., 2014).

2 High Pressure Processing (HPP)
The basis for applying high pressure to foods is to compress the water surrounding the food. At room temperature, the volume of water decreases with increase in pressure. Because liquid compression results in a small volume change, high pressure vessels using water do not present the same operating hazards as vessels using compressed gases. High pressure can be generated by dir

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