Final answer:
High-pressure processing is also known as pascalization, a method that applies high pressure to kill microorganisms in food, maintaining its quality while extending its shelf life.
Step-by-step explanation:
Another name for high-pressure processing is pascalization. This method uses the application of high pressure, between 100 and 800 MPa, to kill bacteria, yeast, molds, parasites, and viruses in foods, thereby preserving the food quality and extending its shelf life. The high pressure leads to protein denaturation which effectively kills vegetative cells, although some endospores may survive these pressures. It is important to note that pascalization does not involve heat, making it a preferred method for food items where maintaining the raw qualities is essential.