The appearance of High Pressure Processing (HPP) as a tool in the food industry started in the late 1980s [41]. Since then to date, extensive research has been done on possible application of HPP as a preservation method [12, 28], to change the physical and functional properties of food systems [11, 41] and to take advantage of the phase diagram of water: freezing, thawing and sub-zero temperature non-frozen storage under pressure [68, 71].
