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in: Non-thermal Processing of Major Food Macromolecules, Seid Reza Falsafi,Hadis Rostamabadi,Navin Kumar Rastogi, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.327-345, 2025
High-pressure processing (HPP) is a nonthermal and environmentally friendly technology that preserves the fresh-like characteristics of foods with minimal alterations. This technique applies high pressure to solid or liquid foods to improve their quality, safety, and sensory attributes. Several processes, including extraction, blanching, pasteurization, freezing, thawing, homogenization, and sterilization, have been effectively achieved using high pressure. Lipids, which are essential food components, contribute significantly to both nutritional and functional properties. HPP has a direct effect on lipids, leading to modifications in their structural and chemical characteristics, which in turn influence the sensory properties of the product. The effects of HPP on lipid components in food are thoroughly discussed in this chapter.