ABSTRACT
Abstract ..................................................................................................................495 30.1 Microstructure and Food Processing ...........................................................495 30.2 Food Engineering and Chemical Engineering.............................................497 30.3 Transport Phenomena...................................................................................498 30.4 Rheology ......................................................................................................500 30.5 Mechanical Properties..................................................................................502 30.6 Structural Changes During Processing ........................................................504 30.7 Stability ........................................................................................................505 30.8 The Structure of Surfaces ............................................................................506 30.9 Toward Microprocessing..............................................................................508 30.10 Conclusions ..................................................................................................509 30.11 Acknowledgments ........................................................................................510 References..............................................................................................................510
