High Pressure

As per available reports about 980 journals, 162 conferences, 30 workshops are presently dedicated exclusively to High Pressure and about 366282 articles are being published on the current trends in High Pressure. In terms of research annually; USA, India, Japan, Brazil and Canada are some of the leading countries where maximum studies related to High Pressure are being carried out. As reported in “Review on the High Pressure Technology (HPT) for Food Preservation” article by Kadam PS, et al. The high pressure technology (HPT) represents interesting and promising dimensions for food processing not only because of it inactivates micro-organism but also providing opportunities for development of value added food products. This method helps to food product by retaining their natural color, flavor and texture without loss of vitamins and nutrients, total inhibition of microorganism at 400-800 MPa, keeping the granules structure of pasteurized swelled starch & improving enzyme digestibility & gelatinized structure (without retrogation) and total inactivation of PPO (poly phenol oxidase) activity at 200C by using citric acid solution. The aim of this review is the different aspects and potential application of HPT and critically examines HPT related studies. Different types of food product (fruits and vegetables product, Dairy product, Meat product, Starch product etc.) are preserved and maintained the nutritional qualities for longer time.
The Journal of Food Processing & Technology is an academic journal – hosted by OMICS International–a pioneer in open access publishing – and is listed among the top 10 journals in High Pressure. Each year research scientists have noticed a rise in the number of congresses being held in this field. The Journal of Food Processing & Technology provides a unique platform to researchers and scientist to explore the advanced and latest research developments in the field of High Pressure, Food Processing & Technology, thus bridging the gap between researchers and young scientists.