Aguilera (chemical and food engineering, Universidad Cat=lica de Chile, Santiago) and Stanley (retired, U. of Guelph, Canada) describe an approach to food science that is gaining acceptance as scientists increasing attribute properties and phenomena occurring in foods to roots at the microstructural level. They contend that combining microscopy with physicochemical and rheological techniques opens new avenues to examining relationships between structure and function in foods. Their topics include image analysis; polymer, colloid, and material science; components and food assemblies; food structuring; milk; quality; mass transfer in solid-liquid extraction; and simultaneous heat and mass transfer during dehydration. The first edition appeared about a decade ago. Annotation c. Book News, Inc., Portland, OR (booknews.com)