Description: 1. Process-Induced Chemical Changes in Foods: An Overview.- 2. Methods to Monitor Process-Induced Changes in Food Proteins: An Overview.- 3. Proteolysis and Gelation of Fish Proteins under Ohmic Heating.- 4. Effect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity.- 5. High Pressure Processing Effects on Fish Proteins.- 6. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi.- 7. High Pressure Processing of Fresh Seafoods.- 8. High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice.- 9. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods.- 10. Heating Rate of Egg Albumin Solution and Its Change during Ohmic Heating.- 11. Chemical Changes during Extrusion Cooking: Recent Advances.- 12. Sucrose Loss and Color Formation in Sugar Manufacture.- 13. Process-Induced Changes in Edible Oils.- 14. Effects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil.- 15. Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product.- 16. Minimizing Process Induced Prooxidant Stresses.- 17. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose.- 18. Maillard Reaction and Food Processing: Application Aspects.- 19. Generation and the Fate of C2, C3, and C4 Reactive Fragments Formed in Maillard Model Systems of [13C]Glucose and [13C]Glycine or Proline.- 20. Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products.- 21. Volatile Components Formed from Reaction of Sugar and ?-Alanine as a Model System of Cookie Processing.- 22. Amino-Reductones: Formation Mechanisms and StructuralCharacteristics.- 23. Effects of Gamma Irradiation on the Flavor Composition of Food Commodities.- 24. Flavor Deterioration in Yogurt.- 25. Flavor Generation during Extrusion Cooking.- 26. Process-Induced Compositional Changes of Flaxseed.- 27. Effect of Processing on Phenolics of Wines.- 28. Photochemical Reactions of Flavor Compounds.

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