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High Pressure Processing (HPP) is non-thermal sterilization of liquid and solid food by the application of high pressure of the order 3000-8000 ATM. The process retains the foods quality of freshness and nutrient content such as vitamins. HPP of foods is of increasing interest because it permits microbial inactivation at low or moderate temperature with minimum degradation. Also, the energy required for compression with HPP is far less than that required in the thermal treatment process. HPP can be used not only for preservation but also for changing the physical and functional properties...