part Part I: Modeling of Thermal Food Processes -- chapter 1 Thermal Physical Properties of Foods -- chapter 2 Heat and Mass Transfer in Thermal Food Processing -- chapter 3 Simulating Thermal Food Processes Using Deterministic Models -- chapter 4 Modeling Food Thermal Processes Using Artificial Neural Networks -- chapter 5 Modeling Thermal Processing Using Computational Fluid Dynamics (CFD) -- part Part II: Quality and Safety of Thermally Processed Foods -- chapter 6 Thermal Processing of Meat Products -- chapter 7 Thermal Processing of Poultry Products -- chapter 8 Thermal Processing of Fishery Products -- chapter 9 Thermal Processing of Dairy Products -- chapter 10 UHT Thermal Processing of Milk -- chapter 11 Thermal Processing of Canned Foods -- chapter 12 Thermal Processing of Ready Meals -- chapter 13 Thermal Processing of Vegetables -- part Part III: Innovations In Thermal Food Processes -- chapter 14 Ohmic Heating for Food Processing -- chapter 15 Radio Frequency Dielectric Heating -- chapter 16 Infrared Heating -- chapter 17 Pressure-Assisted Thermal Processing -- chapter 18 pH-Assisted Thermal Processing -- chapter 19 Time–Temperature Integrators for Thermal Process Evaluation.