Present and Future of High Pressure Processing

<p>Section 1. Introduction<br>1. An overview of the potential applications based on HPP mechanism</p> <p>Section 2. Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability<br>2. HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices<br>3.Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions<br>4.Impact of HPP on the bioaccessibility/ bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing </p> <p>Section 3. Reduction of toxic/contaminants assisted by HPP<br>5. HPP impact to reduce allergenicity of foods<br>6. Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)<br>7. The potential of HPP for minimizing pesticides and toxins in food products</p> <p>Section 4. Opportunities of HPP in healthy and/or functional food development<br>8. HPP as an innovation tool for healthy foods<br>9. HPP in seafood products: Impact on quality and applications<br>10. High-pressure processing (HPP) of meat products: Impact on quality and applications<br>11. HPP in dairy products: Impact on quality and applications<br>12. HPP of fruit and vegetable products: Impact on quality and applications</p> <p>Section 5. Challenges of HHP in innovative applications<br>13. Advances in high-pressure processing in-pack and in-bulk commercial equipment<br>14. High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts<br>15. Application of HPP in food fermentation processes<br>16. Strategies for development of new ingredients and food products based on HHP-induced changes in rheology<br>17. An introduction to packaging for commercial high-pressure processing (HPP) applications</p>