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This review examines the impact of high-pressure processing (HPP) on the sensory quality and consumer acceptability of fruit juices and smoothies, highlighting its advantages over traditional thermal processing. The authors found that HPP, combined with low-temperature storage, generally preserves sensory properties better, but noted issues with small panel sizes and mismatched testing methods in existing studies. Future research should focus on improving experimental conditions and understanding the relati

Author

jordan88perez7740

Language

EN