Present Status and the Future of PEF Technology, G.V. Barbosa-Canovas and D. Sepulveda Microbial Inactivation by Pulsed Electric Fields, R. Pagan, S. Condon, and J. Raso Inactivation Kinetics of Microorganisms by Pulsed Electric Fields, M. Rodrigo, A. Martinez, and D. Rodrigo Does High-Intensity Pulsed Electric Fields Induce Changes In Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability?, O. Martin-Belloso, S. Bendicho, P. Elez-Martinez, and G. V. Barbosa-Canovas Pulsed Electric Field-Assisted Extraction of Juice from Food Plants, E. Vorobiev, A. Baset Jemai, H. Bouzrara, N. Lebovka, and M. Bazhal Application of PEF on Orange Juice Products, D. Rodrigo, F. Sampedro, A. Martinez, M. Rodrigo, and G.V. Barbosa- Canovas PEF-A Food Industry's View, H. Lelieveld Fundamentals and Applications of High Pressure Processing to Foods, J. Welti-Chanes, A. Lopez-Malo, E. Palou, D. Bermudez, J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas Thermodynamic Aspects of High Hydrostatic Pressure Food Processing, G. V. Barbosa-Canovas and J. J. Rodriguez High-Pressure-Assisted Heating as a Method for Sterilizing Foods, V.Heinz and D. Knorr Freezing and Thawing of Foods Under Pressure, P.D. Sanz Starch and Other Polysaccharides Under High Pressure, F. Ferna'ndez-Martin, G. Tabilo-Munizaga, and G. V. Barbosa-Canovas Advances in Use of High Pressure to Processing and Preservation of Plant Foods, M. Pilar Cano and B. de Ancos High-Pressure Applications on Myosystems, P. Montero and M. Gomez-Guillen High-Pressure Processing of Milk and Dairy and Egg Products, B. Guamis, R. Pla, A.J. Trujillo, M. Capellas, R. Gervilla, J. Saldo, and J. Yuste Commercial High-Pressure Equipment, J. Hjelmqwist Food Irradiation-An Emerging Technology, J. H. Moy Ultraviolet Light and Food Preservation, A. Lopez-Malo and E. Palou Microbial Inactivation by Ultrasound, S. Condon, J. Raso, and R. Pagan Use of Magnetic Fields as a Nonthermal Technology, G. V. Barbosa-Canovas, B. G. Swanson, M. Fernanda San Martin G., and F. Harte Nonthermal Technologies in Combination with Other Preservation Factors, J. Raso, R. Pagan, and S. Condon Sous Vide/Freezing Technology for Ready Meals, F.S. Tansey and T.R. Gormley Advances in Ohmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry Radio-Frequency Heating in Food Processing, J. Tang, Y. Wang, and T.V. Chow Ting Chan Current State of Microwave Applications to Food Processing, P. Fito, A. Chiralt, and M. Eugenia Martin Supercritical Fluid Extraction: An Alternative to Isolating Natural Food Preservatives, G. Reglero, F. Javier Senorans, and E. Ibanez Modeling Systems and Impact on Food Microbiology, G. Betts and L. Everis Predictive Microbiology and Role in Food Safety Systems, A. Martinez, M. Rodrigo, D. Rodrigo, P. Ruiz, A. Martinez, and Ma. Jose' Ocio Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern, S. M. Alzamora, S. Guerrero, P. E. Viollaz, and J. Welti-Chanes Application of Artiocial Intelligence to Predictive Microbiology, R. M. Garcia-Gimeno, C. Hervas- Martinez, and G. Zurera-Cosano Growth/No-Growth Interface Modeling and Emerging Technologies, E. Palou and A. Lopez-Malo Calculating Microbial Inactivation During Heat Treatments Without D and Z Values, M. Peleg Safety and Quality in the Food Industry, M. S. Tapia, I. Arispe, and A. Martinez Index