Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.

PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES. Effect of Microencapsulation on Food Flavors and Their Releases. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters. Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing. Effect of Processing on Microbial Growth and Inactivation in Foods. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing. Physicochemical Changes of Foods during Freezing and Thawing. PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS. Structural Changes of Multiphase Food Systems Generated by Proteins. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats. Pet Foods and Their Physicochemical Properties as Affected by Processing.