Intro -- Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods -- Copyright -- Contents -- Contributors -- Section 1: Introduction -- Chapter 1 An overview of the potential applications based on HPP mechanism -- 1 Introduction -- Acknowledgments -- References -- Section 2: Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability -- Chapter 2 HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices -- 1 Introduction

2 Main vitamin and antioxidant compounds in vegetable matrices -- 3 Effect of HPP on vitamin and antioxidants in vegetable products -- 3.1 Water-soluble vitamins -- 3.2 Fat-soluble vitamins -- 3.3 Carotenoids -- 3.4 Polyphenols -- 3.5 Sulfur-containing bioactive compounds -- 3.6 Betalains -- 3.7 Other antioxidants -- 4 Current status -- 5 Conclusions -- Acknowledgment -- References -- Chapter 3 Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure c ... -- 1 Introduction -- 2 Materials and methods -- 2.1 Inoculation

2.2 Fermentation conditions -- 2.3 Physicochemical analysis -- 2.4 Microbial counts -- 2.5 Activation volume calculation -- 2.6 Statistical analysis -- 2.7 Metabolic profiling by 1 H NMR -- 3 Results -- 3.1 Physicochemical analysis -- 3.1.1 Kinetic analysis -- 3.2 Microbial counts -- 3.3 Metabolic profiling by 1 H NMR -- 4 Discussion -- 5 Conclusion -- Acknowledgments -- Conflict of interest -- References -- Chapter 4 Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in th ... -- 1 Introduction -- 2 Methods for determining bioaccessibility

3 Impact of high-pressure processing on bioaccessibility -- 3.1 Influence of the composition and structure of the food matrix -- 3.2 Influence on the nutrients and bioactive compounds -- 3.2.1 Lipophilic compounds -- 3.2.2 Hydrophilic compounds -- 3.2.3 Mineral compounds -- 4 Conclusions -- References -- Section 3: Reduction of toxic/contaminants assisted by HPP -- Chapter 5 HPP impact to reduce allergenicity of foods -- 1 Introduction -- 2 Milk allergens -- 3 Egg allergens -- 4 Legumes (peanuts and soy) -- 5 Nuts -- 6 Seafood (fish, mollusks, and crustaceans) allergens -- 7 Wheat

8 Other allergens: Fruits and vegetables -- 9 Future challenges and concluding remarks -- References -- Chapter 6 Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., fur ... -- 1 Introduction -- 2 Food processing contaminants (FPCs) -- 2.1 Furan -- 2.1.1 2-Methyl- & 3-methylfuran -- 2.1.2 Influence of high-pressure thermal sterilization on the formation of furan and methyl furans in foods -- 2.2 5-Hydroxymethylfurfural (HMF) -- 2.2.1 Influence of HPTS on HMF formation -- 2.3 3-MCPD/-esters and glycidyl esters