chapter 1 Chapter Introduction and Plan of the Book -- chapter 2 Chapter Effect of Radio-Frequency Heating on Food -- chapter 3 Chapter Ohmic Heating Effects on Rheological and Functional Properties of Foods -- chapter 4 Chapter Effect of High Electric Field on Food Processing -- chapter 5 Chapter Pulsed Electric Fields: A Review on Design -- chapter 6 Chapter Effect of Ultrasound on Food Processing -- chapter 7 Chapter Ultrasound Processing: Rheological and Functional Properties of Food -- chapter 8 Chapter Effect of Irradiation on Food Texture and Rheology -- chapter 9 Chapter Ozone and CO2 Processing: Rheological and Functional Properties of Food -- chapter 10 Gelation and Thickening with Globular Proteins at Low Temperatures -- chapter 11 Fundamental Considerations in the Comparison between Thermal and Nonthermal Characterization of Bioglasses -- chapter 12 Effect of High-Pressure and Ultrasonic Processing of Foods on Rheological Properties -- chapter 13 Effect of High Pressure on Structural and Rheological Properties of Cereals and Legume Proteins -- chapter 14 High-Pressure Treatment Effects on Food Proteins of Animal Origin -- chapter 15 Functional Properties and Microstructure of High- Pressure-Processed Starches and Starch�Water Suspensions -- chapter 16 Effect of High Pressure on Textural and Microstructural Properties of Fruits and Vegetables -- chapter 17 Pressure-Shift Freezing Effects on Texture and Microstructure of Foods -- chapter 18 Issues and Methods in Consumer-Led Development of Foods Processed by Innovative Technologies -- chapter 19 Novel Techniques for the Processing of Soybeans -- chapter 20 Supercritical Fluid Extrusion: A Novel Method for Producing Microcellular Structures in Starch-Based Matrices -- chapter 21 Rheological Properties of Liquid Foods Processed in a Continuous-Flow High- Pressure Throttling System -- chapter 22 Food Frying: Modifying the Functional Properties of Batters -- chapter 23 Allergenicity of Food and Impact of Processing.