High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.

Cereals are common staple foods for humans due to their high nutritional value and wide prevalence. They include beneficial bioactive components, dietary fibres, oligosaccharides, β-glucans, etc., leading to numerous health benefits. Application of high hydrostatic pressure processing (HHP) has expanded in recent years and one such emphasis is on cereal processing to modify their properties. This chapter focuses on the effect of HHP alone or in combination with thermal treatment on chemical and nutritional characteristics of various cereal grains. HHP is used to impart unique characteristics to cereals in terms of nutritional, functional, and biological properties and thereby expanding its applications. The chapter also emphasizes the hydration, textural, thermal, and structural properties of cereals and their components being well affected as a result of HHP treatments. These advancements pave the way for a more effective usage of cereals as a functional component in the development of novel food products tailored to specific needs. Additionally, HHP can alter biological properties such as improved nutrient digestibility, which increases nutrient bioavailability and bioaccessibility and antioxidant capacity, and reduces anti-nutritional factors. Overall, HHP acts as a technique to modify the properties and contributes to improved safety and quality of cereals. <!----> <!----> <!----> <!---->