Publisher Summary The study of the effects of pressure on biochemical systems is important
for many reasons. An understanding of the ways in which temperature, pressure, and the …

High-pressure processing (HPP) has become the most widely accepted nonthermal food
preservation technology. The pressure range for commercial processes is typically around …

Supercritical fluids (SCFs) are receiving increasing attention as reaction media because
they permit higher reaction rates compared with the conventional solvents. The ease of …

High-pressure is an emerging and relatively new technology that can modify various
molecules. High-pressure homogenization (HPH) has been used in several studies on …

Proteins play a key role in the metabolism of living organisms as, for example, catalysts
(enzymes), carriers or receptors of various molecules. These marginally stable biopolymers …

Compared to temperature, the development of pressure as a tool in the research field has
emerged only recently (at the end of the XIXth century). Following several developments in …

Hydrostatic pressure is a well-known physical parameter which is now considered an
important variable of life, since organisms have the ability to adapt to pressure changes, by …

The number of reports on enzymes from cold adapted organisms has increased significantly
over the past years, and reveals that adaptive strategies for functioning at low temperature …

Current theories agree that there appears to be no unique feature responsible for the
remarkable heat stability properties of hyperthermostable proteins. A concerted action of …

High pressure (1 to 10 kbars, ie 100-1000 MPa) affects biological constituents and systems.
Several physicochemical properties of water are modified, such as the density, the ionic …