ABSTRACT
High-pressure isostatic processing is a nonthermal minimum processing method to satisfy both scientific and consumer demands in the food industry. In addition to inactivating microorganisms and enzymes, it also ensures maximum retention of nutrients and sensory characteristics, thereby enabling the production of high-quality shelf-stable products. This chapter discusses the efficacy of high-pressure treatment in food processing and its prospective applications. Its subsequent effects on the microbial, enzymatic, and qualitative attributes of the food product are also reviewed. This chapter also explores the usage of high-pressure in conjunction with other techniques for the enhanced outcome. A brief legislative and commercial comprehension of food products vulnerable to high-pressure is also provided considering its increasing marketability in the current scenario.
