Apple juices were produced by milling apples of a single cultivar (Malus sylvestris cv. Jonagold, and cv. Elstar, respectively) and pressing the mash obtained in a rack and cloth press. To remove coarse particles, the juice was centrifuged in a chamber separator. For pasteurization, the juice was heated at 85–908C in a plate heat exchanger, the hot juice was bottled, sealed with steam injection, and cooled to ambient temperature. Commercial apple and pear juices and pear fruits (Pyrus communis cv. Alexander Lucas, Anjou and Red Williams) were purchased from the local market. The pomace obtained from apple juice production was either air dried (1108C)or lyophilized. Dried apple pomace was also sup plied by a local fruit juice producer.