ABSTRACT
Today’s consumers are focusing more and more on foods that are fresher, healthier, safer, and more convenient. While consumers desire great-tasting food that has maintained its natural properties, they also desire food with extended shelf life, but without added preservatives. This has increased the need for new technologies. Heat treatment, the method traditionally used by the food industry to inactivate microorganisms and enzymes, can degrade a food’s taste, color, nutritional value, and vitamin content to varying degrees. Ultra-high-pressure treatment inactivates microorganisms and enzymes, but it typically does not affect taste, color, or nutritional value. Hence this method has a place in satisfying the needs of today’s consumers.
