The fluid-mechanical action of the

The fluid-mechanical action of the HPH treatment has also been reported to cause the modification of several physical characteristics of the juices, such as the mean particle size of the suspended solids (Donsì et al., 2009a; Grant, 1989; Stipp and Tsai, 1988), as well as juice viscosity (Betoret et al., 2009; Campos and Cristianini, 2007; Donsì et al., 2009a). Nevertheless, in comparison to thermal treatments, the natural functional compounds of the juices, such as the flavonoids content in citrus juices (Betoret et al., 2009), as well as the freshness and texture attributes (Lacroix et al., 2005) are better preserved.