Fundamentals of Ultrasound. Basic Principles of Ultrasound / Juan A Gallego-Juárez -- Low-intensity Ultrasound Applications. Ultrasonic Particle Sizing in Emulsions / MJ Holmes, MJW Povey -- Ultrasonic Applications in Bakery Products / J Salazar, JA Chávez, A Turó, MJ García-Hernández -- Characterization of Pork Meat Products using Ultrasound / JV García-Pérez, M De Prados, J Benedito -- The Application of Ultrasonics for Oil Characterization / P Kiełczyński -- Bioprocess Monitoring using Low-intensity Ultrasound / L Elvira, P Resa, P Castro, S Kant Shukla, C Sierra, C Aparicio, C Durán, F Montero Espinosa -- Air-coupled Ultrasonic Transducers / TE Gomez Alvarez-Arenas -- Acoustic Microscopy / NJ Watson, MJW Povey, NG Parker -- High-intensity Ultrasound Applications. The Use of Ultrasound for the Inactivation of Microorganisms and Enzymes / Cristina Arroyo, James G Lyng -- Ultrasonic Preparation of Food Emulsions / A Shanmugam, M Ashokkumar -- Osmotic Dehydration and Blanching / Fabiano AN Fernandes, Sueli Rodrigues -- Ultrasonically Assisted Extraction in Food Processing and the Challenges of Integrating Ultrasound into the Food Industry / TJ Mason, M Vinatoru -- Ultrasonic Levitation Technologies / K Nakamura -- Ultrasonically Assisted Drying / JA Cárcel, JV García-Pérez, E Riera, C Rosselló, A Mulet -- Microbial and Enzyme Inactivation by Ultrasound-assisted Supercritical Fluids / C Ortuño, J Benedito -- Impact of High-intensity Ultrasound on Protein Structure and Functionality during Food Processing / M Corzo-Martínez, M Villamiel, F Javier Moreno -- Ultrasound Effects on Processes and Reactions Involving Carbohydrates / AC Soria, M Villamiel, A Montilla -- Effect of Ultrasound on the Physicochemical Properties of Lipids / S Martini -- Effect of Ultrasound on Anthocyanins / JA Moses, G Rajauria, BK Tiwari -- Epilogue.