Contributors. Preface. Acknowledgments. Part I: Fundamental Aspects Of Treating Foods With High Pressure. 1. The Evolution of High Pressure Processing of Foods; G.W. Gould. Introduction. Preservation Technologies. Evolution of High Pressure Processing. Conclusion. 2. The Effects of High Pressure on Biomaterials; K. Heremans. Introduction. Pressure versus Temperature Effects. Stability Phase Diagrams of Food Macromolecules. Structure Property Relationship in Food Biopolymers. Conclusion. Part II: Effects Of High Pressure On Food Attributes. 3. Effects of High Pressure on Vegetative Microorganisms; J.P. Smelt, J.C. Hellemons, M. Patterson. Introduction. Mode of Action of Temperature and Pressure on Microorganisms. Classes of Heat Resistance and Pressure Inactivation. The Effects of Food Constituents on Pressure Resistance. Design of Safe Pasteurization Conditions. Conclusion. 4. Effects of High Pressure on Spores; V. Heinz, D. Knorr. Introduction. Pressure and Temperature. Microbiological Aspects. Modeling Approach. Spores under Pressure. Conclusion. 5. Effects of High Pressure on Enzymes Related to Food Quality; L. Ludikhuyze, A. Van Loey, Indrawati, S. Denys, M.E.G. Hendrickx. Introduction. Mechanisms and Kinetics of Pressure Inactivation of Enzymes. The Effect of High Pressure on Enzymes Related to Food Quality. Kinetic Models To Describe Pressure-Temperature Inactivation of Enzymes Related to Food Quality. From Kinetic Information to Process Engineering. Conclusion. Glossary. 6. Effects of High Pressure on Chemical Reactions Related to Food Quality; L. Ludikhuyze, M.E.G. Hendrickx. Introduction. The Effect of High Pressure on the Color of Food Products. The Effects of High Pressure on the Flavor of Food Products. The Effects of High Pressur

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