Consumers today demand safe, tasty, fresh, and minimally processed food products with a long shelf life and maintained quality. This has led to the rise of novel food processing technologies that address these needs. The recent trend of lifestyle changes, where consumers demand products with significant nutritional contribution, bioactive compounds, and good sensory properties, posed a great challenge to the food processing sector to evolve novel and innovative food processing techniques. One such innovation is High-Pressure Processing (HPP), a non-thermal technology that subjects packaged foods to high hydrostatic pressure, resulting in microbial inactivation, shelf-life extension, and retention of fresh-like quality. The main goal of the book "Food Technology" is to offer fundamental information about innovative techniques used for processing food, including their methods of preserving food, their effectiveness, and their suitability for different types of food. The editor has collected reliable and scientifically proven information from various credible sources to provide readers with the latest and most accurate information available. The book is a compilation of contributions from various experts in the field, and the editor expresses gratitude to these contributors for sharing their knowledge and expertise.
