High pressure effects on fruits and vegetables

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)


The chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed.
Original languageEnglish
Title of host publicationHigh Pressure Processing of Food. Principles, Technology and Applications
EditorsV.M. Balasubramaniam, G.V. Barbosa-Cánovas, H.L.M. Lelieveld
Place of PublicationNew York
ISBN (Electronic)9781493932344
ISBN (Print)9781493932337
Publication statusPublished - 2016

Publication series

NameFood Engineering Series


  • Fruits and vegetable
  • High pressure
  • Pasteurization
  • Quality
  • Shelf-stable


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