ABSTRACT
This chapter provides a review of the literature where HPP treatment is involved for the preparation of vegetable juices (the first part of the chapter) from carrots, tomato, broccoli, brussel sprouts, red and white cabbage and cauliflower and for the preparation of fruit juices (the second part of the chapter) from oranges, muscadine grapes, pomegranate, watermelon, apples, pineapples, strawberries, blueberries and grapefruits.
The whole chapter is focused to the preservation of health active compounds that are contained in the both kinds of the juices using HPP treatment and appropriate conditions, e.g. temperature and time, which are necessary for the preservation.
The studied compounds include carotenoids, folic acid, vitamin C, anthocyanins and flavonoids with the emphasis to sulforaphane as a famous anti-carcinogenic compound in the first part of the chapter and to carotenoids and vitamin C in the second part.
