Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juice...

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Bibliographic Details
Main Authors: Dahlia Daher, Soléne Le Gourrierec, Concepción Pérez-Lamela
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Agriculture
Subjects:
High Pressure Processing (HPP)
fruit preparations
vegetable based beverages
food safety
microbial inactivation
Online Access:https://www.mdpi.com/2077-0472/7/9/72

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