Chapter 1
Introduction and Advances in HPP Equipment
1.1 WorkingMechanism of HPP
1.2 HPP Industrial Equipment Manufacturers
1.2.1 History of High Pressure Equipment
1.3 Types of Packaging Material Used for HPP Foods
Chapter 2
Applications of HPP for Microbial Food Safety
2.1 Factors Affected Microbial Inactivation
2.1.1 Process Parameters
2.1.2 Microbial Characteristics
2.1.3 Influence of Substrate Composition, pH, and Water Activity
2.2 Food Pasteurization and Sterilization Effects
2.3 Intrinsic and Extrinsic Factors
2.3.1 Species and Strain Variation
2.3.2 Stage of Growth
2.3.3 Substrate
2.3.4 Temperature
Chapter 3
Shelf Life and Quality Improvements of HPP Treated Food Products
3.1 Juices
3.2 Meats
3.3 Fruits and Vegetable Products
3.4 Dairy products
3.5 Flour and powders
3.6 Fermented products
3.7 Fermented products
Chapter 4
HPP Applications for Extraction of Bioactive Compounds
4.1 Effect of HPP on bioactive compounds recovery
4.1.1 Polyphenols
4.1.2 Carotenoids
4.1.3 Glucosinolates
4.2 Effect of HPP on bioactive compounds
4.2.1 Micronutrients and phytonutrients
4.2.2 Minerals
Chapter 5
Advanced Applications of HPP for Improved Functionality of Food Products
5.1 Effect of HPP on allergenicity of food
5.2 Effect of HPP on preserving lipids
5.3 Effect of HPP on Salt Contents
5.4 Sea foods
5.6 Development of Clean Label Products
Chapter 6
Current Challenges and Future Applications of HPP
References.