The book "High Pressure Homogenization and Antimicrobials on Apple Juice" by Chiara Montanari offers a comprehensive analysis of the application of high-pressure homogenization and antimicrobial substances in apple juice production. It highlights the technological advancements that enable the enhancement of the functional properties of food, particularly regarding texture, flavor, and shelf life. In light of the increasing demand for fresh juices and smoothies, the importance of pasteurization is emphasized, which ensures product safety but also brings about undesirable effects such as enzymatic browning and loss of vitamins. The book explores the possibility of combining the benefits of high-pressure technologies with the antimicrobial effects of flavoring agents and essential oils to enhance the safety and shelf life of apple juice. This innovative approach could open new perspectives for the food industry and sustainably improve the quality of fruit juices.