Fresh Novel Foods by High Pressure

High pressure as a potential preservation technique for foods was reported almost 100 years ago. High pressure gained renewed interest during the last decade, probably because of the commercial success of the process in Japan. It has been shown that high pressure can reduce the number of bacteria and activity of enzymes, and modify the functional properties of food ingredients and foodstuffs, while at the same time minimizing undesirable changes often related to conventional heating, such as loss of flavour, colour and nutritive substances. Taking into account the current consumer demand for fresh like products, high pressure, especially in combination with moderate heat treatment, offers possibilities for producing novel foods with improved sensorial properties. This book consists of three discrete sections: microbiological and enzymatic effects, effects on functional properties and application in foodstuffs. Results from EU-sponsored research projects are presented