ABSTRACT
Enzyme inactivation is traditionally carried out by thermal processes, but high temperature can have a negative impact on the sensory characteristics of fruits and vegetables. HHP is emerging as a revolutionary nonthermal process successfully used in food processing. High pressure processing pro duces minimal changes in the flavor, color, or taste of food. Moreover, pressurization modifies the tertiary and quaternary structures of proteins, which can explain the inactivation of microorganisms and extended shelf life of food preserved with the high-pressure process (Cheftel, 1995; Ashie and Simpson, 1996). Pressurization also modifies the conformation of the active site and activities of enzymes. Even though some enzymes are inactivated by high-
pressure treatments, selected enzymes are also activated (Lin and Yen, 1995; Seyderhelm et al., 1996).
