Fruit juice quality enhancement by high-pressure technology

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dc.contributor.authorTokuşoğlu Ö.
dc.contributor.authorSwanson B.G.
dc.contributor.authorBarbosa-Cánovas G.V.
dc.date.accessioned2024-07-22T08:16:31Z
dc.date.available2024-07-22T08:16:31Z
dc.date.issued2014
dc.description.abstractFruit juice is a fruit liquid or liquid extract of the fruit that is commonly consumed as a beverage or used as an ingredient or flavoring in foods. Fruit juice is prepared by mechanically squeezing or macerating the fruit without the application of heat or solvents. Juice from fresh fruits may be prepared in the home using a variety of hand or electric juicers whereas many commercial juices are filtered to remove fiber or pulp. Fruit juices are globally accepted as healthy and nourishing foods owing to their richness in vitamins (especially ascorbic acid [vitamin C]), polyphenols, and flavonoids contributing to good antioxidant properties, their low sodium level, and minimal fat content (Anonymous, 2013; MEYED, 2013; Tokuşoğlu and Hall, 2011). © 2015 by Taylor & Francis Group, LLC.
dc.identifier.DOI-ID10.1201/b17780
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16857
dc.language.isoEnglish
dc.publisherCRC Press
dc.subjectAscorbic acid
dc.subjectFruit juices
dc.subjectAntioxidant properties
dc.subjectFat contents
dc.subjectFresh fruits
dc.subjectHigh pressure technology
dc.subjectLow sodium
dc.subjectPolyphenols
dc.subjectQuality enhancement
dc.subjectVitamin C
dc.subjectFruits
dc.titleFruit juice quality enhancement by high-pressure technology
dc.typeBook chapter

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