ABSTRACT
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References .......................................................................................................................... 601
Many agricultural and food products have complex microstructure with multiphase
compositions. Processing of agricultural and food products also involves multiphysical and
multi(bio)chemical interactions. In order to optimize the delivery of flavor, texture as well as
the nutritional and health benefits of agricultural and food products, it is not only necessary
to integrate the design of product with process, but also important to understand the
interaction of finished product with in-use process. Unfortunately, in agricultural and food
industry, the design of both product and process still remains as largely empirical.
The physical, chemical, and biochemical interactions taking place during both processing
and in-usage are mostly not fully understood.
