The increase of chemical reactions leading to off-flavors,destruction of health-related compounds in foods such as pig-ments, polyphenols and antioxidant compounds; and colorchanges, among others, are particularly important disadvan-tages of conventional thermal processing technologies (Patraset al., 2009).Because of these limitations, and the increased percep-tion of consumers towards foods with higher nutritional and functional quality, food industry is interested in alter-native approaches for food preservation such as emergingfood processing technologies (Nielsen et al., 2009). Nowadaysthere is a growing interest in novel technologies that applieshydrostatic high pressures for food preservation. High pres-sure assisted thermal processing (HPTP) can be used for foodproducts sterilization or pasteurization as a function of thetemperature of treatment (Van der Plancken et al., 2012). HPTPutilizes moderate initial temperatures between 60◦C and 90◦Cin which, through internal compression heating at pressuresof 600 MPa or greater, the process temperatures can reach90◦C to 120◦C. The process has been proposed as a high-temperature short-time process, where both pressure andcompression heat contribute to the treatment.