Conventional methods for food pasteurization and steriliza-tion are based on thermal processing. The application of hightemperatures affects adversedly to the quality of foods sincethey cause the degradation of some nutritional compoundssuch as vitamins, carbohydrates, fatty acids and/or proteins.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.