part Part I: Innovative Techniques -- chapter 1 Chapter Opportunities and Challenges in Nonthermal Processing of Foods -- chapter 2 Chapter Trends in Breadmaking: Low and Subzero Temperatures -- chapter 3 Chapter Biotechnological Tools to Produce Natural Flavors and Methods to Authenticate Their Origin -- chapter 4 Chapter Application of Solid-State Fermentation to Food Industry -- chapter 5 Chapter Membrane Processing for the Recovery of Bioactive Compounds in Agro-Industries -- chapter 6 Chapter Recent Advances in Fruit-Juice Concentration Technology -- chapter 7 Chapter Encapsulation Technologies for Modifying Food Performance -- chapter 8 Chapter Perspectives of Fluidized Bed Coating in the Food Industry -- chapter 9 Chapter Spray Drying and Its Application in Food Processing -- chapter 10 Chapter Superheated-Steam Drying Applied in Food Engineering -- chapter 11 Chapter Drying of Tropical Fruit Pulps: An Alternative Spouted-Bed Process -- chapter 12 Chapter Application of Hybrid Technology Using Microwaves for Drying and Extraction -- chapter 13 Chapter Vacuum Frying Technology -- chapter 14 Chapter Aseptic Packaging of Food—Basic Principles and New Developments Concerning Decontamination Methods for Packaging Materials -- chapter 15 Chapter Controlled and Modi ed Atmosphere Packaging of Food Products -- chapter 16 Chapter Latest Developments and Future Trends in Food Packaging and Biopackaging -- part Part II: New Materials, Products, and Additives -- chapter 17 Chapter Biodegradable Films Based on Biopolymers for Food Industries -- chapter 18 Chapter Goat Milk Powder Production in Small Agro-Cooperatives -- chapter 19 Chapter Meat Products as Functional Foods -- chapter 20 Chapter Probiotics and Prebiotics in Fermented Dairy Products -- chapter 21 Chapter Uses of Whole Cereals and Cereal Components for the Development of Functional Foods -- chapter 22 Chapter Advances in Development of Fat Replacers and Low-Fat Products -- chapter 23 Chapter Biosurfactants as Emerging Additives in Food Processing.