High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview

Increasing consumer demand for minimally processed, additive-free, shelfstable products prompted food scientists to explore other physical preservation methods as alternative to traditional treatments such as freezing, canning, or drying that rely on heating or cooling operations. Although these technologies help ensure a high level of food safety, the heating and cooling of foods may contribute to the degradation of various food quality attributes. The color, avor, and texture of foods processed solely by heating

CONTENTS

14.1 Introduction ................................................................................................427 14.2 HHP Technology ........................................................................................428