Processing of Vegetable Juice and Blends

James S.B. Wu*, S. C. Shen

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Vegetables and Vegetable Processing
Number of pages16
ISBN (Print)9780813815411
Publication statusPublished - 2011 Mar 16


  • Flash presterilization - followed by in-can processing
  • High hydrostatic pressure processing - nonconventional processing technology
  • In-can processing - without presterilization
  • Resorting and trimming of tomatoes
  • Salting, smoothing acid taste of tomato juice
  • Tomato juice, characteristic color - and mildly acid flavor of tomatoes
  • Vegetable juice and blend classification
  • Vegetable juice and blend processing
  • Vegetable juice and blends - major processed vegetable products
  • Vegetable juices, and mechanical devices - disintegrating vegetable and separating juice as fluid from solids

ASJC Scopus subject areas

  • General Biochemistry,Genetics and Molecular Biology
  • General Agricultural and Biological Sciences

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