For the first time, high pressure was used for milk sterilization at the beginning of this century. However, only recently attention has been paid to this method and its possible applications in food preservation and inactivation of some viruses. In this review, we summarize high pressure effects on biological macromolecules such as proteins, nucleic acids, ribosomes and other cell components. We also show examples of practical application of high pressure in food conservation and medicine.
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J. Barciszewski, Instytut Chemii Bioorganicznej, Polska Akademia Nauk, ul. Noskowskiego 12/14, 61-704 Poznan, Poland