Abstract
In recent years, significant progress has been made in research into applications of the high-pressure treatment method. This is because it has been demonstrated that the effects of high-pressure treatment can induce additionally new phenomena when used in combination with other physical, biological, biochemical effects. Incrementation or extraction of food composition and selective inactivation of microbe by using the difference of pressure tolerance are enumerated in the concrete example. Therefore, food products using high-pressure induced transformation (Hi-pit) will contribute to various food industries such as the medical treatment, health food, brewing, fermented food, and food service industry.
