Rheological properties of vegetal fluids / Jorge F. Vélez-Ruiz -- Rheological models and characteristics for selected foods / José A. Guerrero-Beltrán, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas -- Particle size distribution functions for food powders / José A. Guerrero-Beltrán [and others] -- Rheology and texture of cheese / Jorge F. Vélez-Ruiz -- Evaluation of convective heat transfer coefficient for food process operations / Jorge F. Vélez-Ruiz -- Fouling of heat exchangers in the food industry / Jorge F. Vélez-Ruiz -- Evaporation of liquid foods / Jorge F. Vélez-Ruiz -- Effect of frying and combined treatments on fried foods / María Elena Sosa-Morales, Jorge F. Vélez-Ruiz -- Drying of osmotically preconcentrated foods / Jorge F. Vélez-Ruiz -- Ultrasound as an emerging technology for food processing / Maria Teresa Jiménez-Munguía, Aurelio López-Malo, Enrique Palou -- Processing and additives for frozen dough and their influence on the quality of final baked products / María Elena Sosa-Morales, Hugo González-Loo, Jorge F. Vélez-Ruiz -- New formulations for deep-fat fried doughnuts to improve their nutritional facts / María Elena Sosa-Morales, Jorge F. Vélez-Ruiz.