ABSTRACT
Consumers have a growing preference for convenient, fresh-like, healthy, minimal-processed food products with natural flavor
and taste and extended shelf-live. High pressure processing (HPP) is a promising “non-thermal” technique for food preservation
that efficiently inactivates the vegetative microorganisms, most commonly related to food-borne diseases allowing most foods to
be preserved with minimal effect on taste, texture or nutritional characteristics. The main advantage of high pressure processing
compared to thermal sterilization and pasteurization is maintenance of sensory and nutritional characteristic of treated food
products. HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical
preservation. High-pressure processing provides a unique opportunity for food processors to develop a new generation of valueadded
food products having superior quality and shelf-life to those produced conventionally.