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Table of Contents

1. Consumer Perceptions and Concerns about Food Contaminants.- 2. Microorganisms and Microbial Toxins.- 3. Food Processing and Lipid Oxidation.- 4. Impact of Processing on Formation of Trans Fatty Acids.- 5. Impact of High-Temperature Food Processing on Fats and Oils.- 6. Cholesterol Oxidation Products: Their Occurrence and Detection in Our Foodstuffs.- 7. The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals.- 8. Impact of Processing on Food Allergens.- 9. Postharvest Changes in Glycoalkaloid Content of Potatoes.- 10. Lysinoalanine in Food and in Antimicrobial Proteins.- 11. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats.- 12. Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens.- 13. Effects of Processing on Heavy Metal Content of Foods.- 14. Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction during Processing/Cooking Food.- 15. The Effect of Processing on Veterinary Residues in Foods.- 16. Effect of Processing on Fusarium Mycotoxins.