High pressure processing,used in the food industry primarily in the United States and Europe,is feasible at moderate temperatures since it inactivates micro-organisms avoiding undesirable changes such as vitamin loss and taste or colour modifications.Moreover,the effect of ultra-high pressure homogenisation at up to 400MPa and temperatures around 20-40℃ during very short times has been established yielding high quality foods.In recent projects the influence of those treatments on quality attributes of vegetable juices were assessed.