As part of the Annals of the New York Academy of Sciences series, this volume features manuscripts that examine pressure influences on biological processes in different ways in the hope of creating a synergy that is greater than the sum of its parts. Topics covered include pressure pasteurization, food processing, food chemistry, the thermodynamic influences of pressure on proteins, lipids, nucleic acids and other molecules, and high pressure (HP) life in deep-sea and deep-subsurface environments. Also featured within this volume are the proceedings of the Fifth International High-Pressure Bioscience and Biotechnology Conference, held on Sept. 15-19, 2008 in La Jolla, California.

This book is ideal for researchers in chemistry, engineering, and biotechnology.

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