Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage.The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study.  The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice.  TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP.  This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP.  In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice.  TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.
TAHHP
Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage.The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study.  The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice.  TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP.  This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP.  In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice.  TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.
HHP
Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage.The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study.  TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP.  This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. 
TP