A. Studer, I. Blank, R. H. Stadler: Thermal Processing Contaminants in Foodstuffs and Potential Strategies of Control	1
F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout, O. Thas: Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model Systems (and Foodstuffs)	11
T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M. Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem: Acrylamide Formation during Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables	15
M. Vass, T. M. Amrein, B. Schönbächler, F. Escher, R. Amadò: Ways to Reduce the Acrylamide Formation in Cracker Products	19
K. Bagdonaite, M. Murkovic: Factors Affecting the Formation of Acrylamide in Coffee	22
C. M. Breitling-Utzmann, H. Hrenn, N. U. Haase, G. M. Unbehend: Influence of Dough Ingredients on 3-Mcpd Formation in Toast	25
J. Hajšlová, V. Schulzová, P. Botek, J. Lojza: Natural Toxins in Food Crops and their Changes during Processing	29
R. van den Berg: Sterilization of Food Products with High Pressure Processing: Overview of Developments in Technology, Microbiology and Product Quality	35
N. Wolff, U. Cogan, H. Zuckerman, N. Karin, Y. Levy, Y. E. Krasik, J. Felsteiner, R. Reifen, S. Yannai: Decrease of the Allergenic Activity of Foods by Shock Waves	36
N. Agerbirk: The Mustard Oil Bomb: Multiple Biochemical Mechanisms of Detoxification	40
J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam: The Changes of α-galactosides during Germination and High Pressure Treatment of Chick-Pea Seeds	41
J. Prekop, R. Červenková, E. Bartošová, Z. Špičková, J. Šmidrkal, V. Filip, M. Plocková: Acylglycosides as Future Food Preservatives	45
P. Schieberle: Recent Advances in the Understanding of Thermal Flavour Generation	49
T. Hofmann: Analysis and Molecular Diversity of Thermally Generated Taste Compounds	49
I. Blank, T. Davidek, Ph. Pollien, S. Devaud: Flavour and Vinylogous Compounds Generated by Maillard-Type Reactions	50
J. Velíšek, R. Kubec: S-Substituted Cysteine Derivatives in Production of Flavour and Colour	54
K. Cejpek, L. Jarolímová, J. Velíšek: Antioxidation Capacity of Maillard Systems with Carbonyl Products of Sugar Fragmentation	60
M. Bunzel, J. Ralph, H. Steinhart: Phenolic Compounds as Cross-Links of Plant Derived Polysaccharides	64
I. Birlouez-Aragon, P. A. Mas, L. Ait Ameur, N. Locquet, E. de St Louvent, M. Zude: Fluorescence Fingerprints as a Rapid Predictor of the Nutritional Quality of Processed and Stored Foods	68
A. Arnoldi: Consequences of the Maillard Reaction during Coffee Roasting	72
T. G. Toschi: Oxidative Resistance of Virgin Olive Oil and Extraction Processes	72
C. Kellersmann, W. Francke, H. Steinhart: Synthesis of (Z,Z)-Octadeca-10,12-dienoic Acid	73
V. Filip, M. Zárubová, I. Piska, J. Šmidrkal: Fat Blends on the Base of Structural Triglycerides	76
J. Pokorný, Š. Schmidt, H. T. T. Nguyen: Functionality Changes of Natural Antioxidants during Food Processing and Storage	80
S. Vuorela, A. S. Meyer, M. Heinonen: Impact of Isolation Method on the Antioxidant Activity of Rapeseed Meal Phenolics	84
H. J. Wichers: Polyphenol oxidases and peroxidases: a pivotal role in food quality	85