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High pressure processing is one of the novel techniques utilizing pressure at high level to achieve food safety and stability. It is helpful in maintaining the quality attributes and suitable especially for heat sensitive food. However, it is insufficient alone to ensure complete destruction of microbes. This necessitated researchers to find optimum solution for shelf life extension in combination with varying levels of other techniques. Thus, the article consists of brief introduction of the technique, its principle and working, advantages, limitations, researchable issues, economics, shelf life, operational safety and its perspective to Indian condition.

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High Pressure Processing of Food Products (2).pdf