Thermal treatment effects in fruit juices

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

23 Citations (Scopus)


As a response to consumers’ demand to attain new and more differentiated food products of high quality and with guarantee of safe standards, considerable research efforts have been made in the recent years. It is generally recognized that fresh fruits are important components for a well-balanced diet due to their nutritional value and also for presenting differences in color, shape, taste, aroma, and texture. Therefore, fruit juices with the same health benefits are developed and manufactured, providing a more convenient way of consumption. However, the perishable nature of these products, which stated their fast consumption, and also the number of outbreaks associated with nonpasteurized juices identified the importance of an accurate thermal treatment.
Original languageEnglish
Title of host publicationAdvances in fruit processing technologies
EditorsSueli Rodrigues, Fabiano Andre Narciso Fernandes
Place of PublicationBoca Raton
PublisherCRC Press
Number of pages24
ISBN (Electronic)9781439851531
ISBN (Print)9781439851524
Publication statusPublished - 1 Jan 2012


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