For many years, pressure was disregarded by biochemists. Today, there is a growing interest in pressure as a variable acting on biosystems.The activities that are currently of interest to scientists working in the field of High Pressure Bioscience and Biotechnology have been well presented in this volume, with topics ranging from physical biochemistry, microbiology, molecular biology and food science to industrial application.The editors have been successful in promoting the possibility of applying pressure in specific biotechnological areas, not only for food processing but also for biotechnology in general. These proceedings present an up-to-date view of high pressure research and will contribute to future developments in this field.

A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.

At present, there is growing interest in high pressure bioscience and biotechnology. The activities are nearly equally distributed between fundamental research and applications. With original work on marine and terrestrial microbiology, biochemicstry, molecular biology, deep-sea diving, food science and other industrial applications, this book covers the whole range of current high pressure bioscience. Advances in High Pressure Bioscience and Biotechnology will be welcomed by all industrial and academic researchers who are working in this field.

With original work on marine and terrestrial microbiology, biochemistry, molecular biology, deep-sea diving, food science, and other industrial applications, this book covers the whole range of current high pressure bioscience. It will be welcomed by all industrial and academic researchers working in this field.

"The manipulation of biological materials using elevated pressure is providing an ever-growing number of opportunities in both the applied and basic sciences. Manipulation of pressure is a useful parameter for enhancing food quality and shelf life; inactivating microbes, viruses, prions, and deleterious enzymes; affecting recombinant protein production; controlling DNA hybridization; and improving vaccine preparation. In biophysics and biochemistry, pressure is used as a tool to study intermediates in protein folding, enzyme kinetics, macromolecular interactions, amyloid fibrous protein aggregation, lipid structural changes, and to discern the role of solvation and void volumes in these processes. Biologists, including many microbiologists, examine the utility and basis of pressure inactivation of cells and cellular processes, and conversely seek to discover how deep-sea life has evolved a preference for high-pressure environments. This introduction and the papers that follow provide information on the nature and promise of the highly interdisciplinary field of high-pressure bioscience and biotechnology (HPBB)."--Introduction.

These books presents a wide spectrum of research and development activities in the field of High Pressure Science and Technology. These book provide comprehensive and interdisciplinary descriptions of recent research accomplishments in the biological, chemical, Earth, materrals, physical, physiological and related sciences.

This is the first book covering all aspects of high pressure biochemistry and biophysics of proteins. Hydrostatic pressure is a powerful tool for study of biological systems. As a thermodynamic parameter, hydrostatic pressure has been known for a century to act on biological materials in a similar, but not identical, way to temperature. However, pressure was disregarded for a long time by biochemists mainly because the basic concepts (and the thermodynamics) focused on the chemical reactions involved and because general ideas on what pressure can add to the understanding of the behaviour of proteins were lacking. In recent decades, technological progress in the field of physics has shown, along with parameters such as temperature and solvent conditions, that pressure can be used for more refined thermodynamic and kinetic descriptions of biological processes and regulation of biological systems. The effects of pressure on proteins, nucleoproteins and membranes have recently been reviewed and several proceedings books have been published.