Evrendilek, Gülsün Akdemir2024-09-252024-09-252022978-3-030-96887-8978-3-030-96885-4978-3-030-96884-72661-8958https://doi.org/10.1007/978-3-030-96885-4_15https://hdl.handle.net/20.500.12491/14171High hydrostatic pressure processing (HHP) has drawn a great attention from food industry due to its inhibitory effect on foodborne and food spoilage microorganisms while preserving physical and sensory properties, and providing shelf-life extension. Because HHP induces extraction of bioactives by cell permeabilization and prevents denaturation of bioactive compounds, recent studies have focused on the effect of high pressure processing on bioactive compounds as well as their bioaccessibility and bioavailability. Thus, principles of HHP, impact of processing parameters on food properties as well as changes in bioavailability and bioaccessibility were summarized.eninfo:eu-repo/semantics/closedAccessHydrostatic PressureBioaccessibilityBioavailabilityBioactives by CellPhysical and Sensory PropertiesBioactive CompoundsBook Chapter10.1007/978-3-030-96885-4_15467485WOS:001172799600015N/A