Lebensmittel-Wissenschaft und-Technologie

Myoinositol Phosphates: Analysis, Content in Foods and Effects in Nutrition
pp. 633-647(15)
Author: Plaami S.

Effects of Antioxidant and Cholesterol on Smoke Point of Oils
pp. 648-652(5)
Authors: Yen G-C.; Shao C-H.; Chen C-J.; Duh P-D.

Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure
pp. 653-664(12)
Authors: Bérodier F.; Lavanchy P.; Zannoni M.; Casals J.; Herrero L.; Adamo C.

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses
pp. 665-669(5)
Authors: Vareltzis K.; Soultos N.; Koidis P.; Ambrosiadis J.; Genigeorgis C.

Effects of Cutting on Juice Leakage, Microbiological Stability and Bitter Substances of Peeled Citrus
pp. 670-675(6)
Authors: Pao S.; Widmer W.W.; Petracek P.D.

Soybean Heat-treated using a Fluidized Bed
pp. 676-680(5)
Authors: Osella C.A.; Gordo N.A.; González R.J.; Tosi E.; Ré E.

Inactivation of Lactobacillus sp. from Kimchi by High Pressure Carbon Dioxide
pp. 681-685(5)
Authors: Hong S-I.; Park W-S.; Pyun Y-R.

The Effect of Volatile Absorption by Packaging Polymers on Flavor, Microorganisms and Ascorbic Acid in Reconstituted Orange Juice
pp. 686-690(5)
Authors: Sadler G.; Parish M.; Van Clief D.; Davis J.

Preliminary Investigation using a Batch Flow Process to Determine Bacteria Destruction by Microwave Energy at Low Temperature
pp. 691-696(6)
Authors: Kozempel M.; Scullen O.J.; Cook R.; Whiting R.

Release of Methanol and Depolymerization of Highly Methyl Esterified Apple Pectin with an Endopolygalacturonase from Aspergillus niger and Pectin Methylesterases from A. niger or from Orange
pp. 697-702(6)
Authors: Massiot P.; Perron V.; Baron A.; Drilleau J.-F.

Kinetic Analysis of Zygosaccharomyces bailii Inactivation by High Hydrostatic Pressure
pp. 703-708(6)
Authors: Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G.

Edible Coatings for Deep-fat Frying of Starchy Products
pp. 709-714(6)
Authors: Mallikarjunan P.; Chinnan M.S.; Balasubramaniam V.M.; Phillips R.D.

Supercritical Carbon Dioxide Extraction of Sardine Sardina pilchardus Oil
pp. 715-720(6)
Authors: Esquível M.M.; Bandarra N.M.; Fontan I.; Bernardo-Gil M.G.; Batista I.; Nunes M.L.; Empis J.A.

Authentication of Fresh vs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice
pp. 721-726(6)
Authors: Downey G.; Beauchêne D.

A Dynamic Mathematical Model of the Thermal Inactivation of Enterococcus faecium during Bologna Sausage Cooking
pp. 727-734(8)
Authors: Zanoni B.; Peri C.; Garzaroli C.; Pierucci S.

Particle Size of Wheat Bran in Relation to Colonic Function in Rats
pp. 735-742(8)
Authors: Ferguson L.R.; Harris P.J.

A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis
pp. 743-747(5)
Authors: Parkkonen T.; Heinonen R.; Autio K.

Nature and Origin of the Antibacterial Substances in Honey
pp. 748-753(6)
Author: Bogdanov S.

Effects of Lipids and Processing Conditions on Degree of Starch Gelatinization of Extruded Dry Pet Food
pp. 754-761(8)
Authors: Lin S.; Hsieh F.; Huff H.E.

Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters
pp. 762-766(5)
Authors: Crites S.G.; Drake M.A.; Swanson B.G.

A Simple Distillation Method for the Assessment of Proteolysis in Hard Cheese
pp. 767-769(3)
Authors: Rohm H.; Jaros D.; Riedler-Hellrigl M.

Erratum
pp. 771-771(1)
Authors: Bosset J.O.; Bütikofer U.; Gauch R.; Sieber R.

Erratum
pp. 772-772(1)
Authors: Bondet V.; Brand-Williams W.; Berset C.