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|a 1. Introduction - - 2. High Pressure of Plant Products : Fruits : apples, apricots, avocados, berries, cashew apples, grapefruit, grapse, guavas, kiwi fruit, lemons, lychee, longan, mangoes, melons, oranges, passionfruit, peaches, pears, persimmons, pineapple, pomegranate - Vegetables : bitter melon, broccoli, cabbage, carrots, cauliflower, chestnut kernels, egglplant, farlic, ginger, green beans, green peas, mushrooms, olives, onions, bell peppers and red pepper, potatoes and sweet potatoes, spinach, tomatoes, turnip - Other plant products : aloe vera, green tea, herbs and roots, jam, smoothies, vegetables beverages - - 3. High-Pressure Processing of Dairy Products : milk : pasteurization, whey protein, milk enzymes, casein - Cheese : shelf-life entension, rennet coagulation, yield, ripening - Yogurt - Reconstituted milk - Ice cream - Other dairy products - - 4. High-Pressure Processing of Animal Products : Beef - ground beef, beef slices, meat tenderness - Pork : dry-cured ham, restructured pork, frozen ham, pork slice and homogenate - Fish : inactivation of microorganisms and enzymes, extended shelf life, effect on freezing and thawing, other marine products - Poulty - Eggs - Sausages - Oysters - Shrimp, clams, and squid - - 5. Conclusion.
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