Table of Contents:
1. Introduction
  1.1 Background and Significance
  1.2 Objectives of the Study
2. Literature Review
  2.1 Overview of Emerging Food Processing Technologies
  2.2 Previous Studies on the Effects of HPP, PEF, and Ultrasound on Food Quality
  2.3 Factors Influencing Consumer Acceptance of Processed Foods
3. Methodology
  3.1 Selection of Food Products
  3.2 Experimental Design
  3.3 Sample Preparation
  3.4 Application of HPP, PEF, and Ultrasound Techniques
  3.5 Analytical Methods for Nutritional Analysis
  3.6 Sensory Evaluation Protocols
4. Results
  4.1 Nutritional Changes Induced by HPP, PEF, and Ultrasound Processing
  4.2 Sensory Attributes of Processed Foods
  4.3 Consumer Perception and Acceptance
5. Discussion
  5.1 Interpretation of Results
  5.2 Implications for the Food Industry
  5.3 Limitations and Future Directions
6. Conclusion
  6.1 Summary of Findings
  6.2 Recommendations for Future Research
  6.3 Practical Applications in Food Processing Industry