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From: Dr. Doug Graham (DrGraham.vegsource.com)
Subject:         Re: High Pressure Processing vs. Pasteurization
Date: March 29, 2013 at 3:21 am PST

In Reply to: High Pressure Processing vs. Pasteurization posted by Ian on March 28, 2013 at 5:44 pm:

I remain skeptical of this process, though it likely is somewhat better than pasteurization. Still, sweetness is reduced, various proteins are denatured, lipids oxidation increases, and while some bonds are fortified, others are disrupted within the food. Each of these factors must be considered when appraising the overall nutritional losses.

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