This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems. Nicholas Parris is at U.S. Department of Agriculture. Robert Barford is at U.S. Department of Agriculture. Used Book in Good Condition