part Part I. Physicochemical Changes of Foods: A Focus on Processes -- chapter 1 Effect of Microencapsulation on Food Flavors and Their Releases -- chapter 2 Chapter 2Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters -- chapter 3 Chapter 3Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing -- chapter 4 Chapter 4Effect of Processing on Microbial Growth and Inactivation in Foods -- chapter 5 Chapter 5Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review -- chapter 6 Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing -- chapter 7 Physicochemical Changes of Foods during Freezing and Thawing -- part Part IIPhysicochemical Changesof Foods: A Focus on Products -- chapter 8 Structural Changes of Multiphase Food Systems Generated by Proteins -- chapter 9 Chapter 9Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods -- chapter 10 Chapter 10Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats -- chapter 11 Chapter 11Pet Foods and Their Physicochemical Properties as Affected by Processing.