Effect of Hydrostatic High Pressure Treatments on Bioactive Compounds of Vegetable Products

There are several traditional methods for food preservation, with thermal treatments being well known and widely used. The usefulness of these treatments is primarily based on the inactivation of microorganisms and enzymes to avoid the degradation of food in subsequent storage. Degradation reaction foods are accelerated by temperature, so that heat treatments adversely affect the quality of food (Patras et al., 2009a).