ABSTRACT
Fruit and vegetable foods could be processed to increase their edibility and palatability. However, the main objective of processing foods is to prolong their shelf life. During the application of food preservation treatments (traditionally heat treatments) not only microorganisms and enzymes are destroyed but also sensory and
13.1 Introduction .................................................................................................... 271 13.2 Effects of High Hydrostatic Pressure on Nutrients and Bioactive
Compounds.....................................................................................................273 13.2.1 Hydrosoluble Vitamins ...................................................................... 273
13.2.1.1 Vitamin C ........................................................................... 273 13.2.1.2 Vitamin B ........................................................................... 282
13.2.2 Liposoluble Vitamins ........................................................................ 282 13.2.2.1 Vitamin A and Total Carotenoids ...................................... 283 13.2.2.2 Vitamins D and E...............................................................286
