Lebensmittel-Wissenschaft und-Technologie

Oxygen Absorbers for Extension of Crackers Shelf-life
pp. 1-5(5)
Authors: Berenzon S.; Saguy I.S.

Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing
pp. 6-9(4)
Authors: Zacheo G.; Cappello A.R.; Perrone L.M.; Gnoni G.V.

Characteristics of Pressure-induced Gels of -Lactoglobulin at Various Times after Pressure Release
pp. 10-19(10)
Authors: Dumay E.M.; Kalichevsky M.T.; Cheftel J.C.

Malting and Brewing with a High -Glucan Barley
pp. 20-26(7)
Authors: Vis R.B.; Lorenz K.

Skin Color Control of the Red Sea Bream (Pagrus major)
pp. 27-32(6)
Authors: Lin M.Q.; Ushio H.; Ohshima T.; Yamanaka H.; Koizumi C.

Ascorbic Acid Retention in a Model Food Packed in Barrier Plastic Trays and in Cans
pp. 33-37(5)
Authors: Kebede E.; Mannheim C.H.; Miltz J.

Intermittent Warming during Cold Storage of Peaches Packed in Perforated Polypropylene
pp. 38-43(6)
Authors: Fernández-Trujillo J.P.; Artés F.

Activity, Electrophoretic Characteristics and Heat Inactivation of Polyphenoloxidases from Apples, Avocados, Grapes, Pears and Plums
pp. 44-49(6)
Authors: Weemaes C.A.; Ludikhuyze L.R.; Van den Broeck I.; Hendrickx M.E.; Tobback P.P.

Chlorophyllase Inactivation as a Measure of Blanching Efficacy and Colour Retention of Artichokes (Cynara scolymus L.)
pp. 50-56(7)
Authors: Ihl M.; Monsalves M.; Bifani V.

¹⁷O NMR and DSC for Studying Quality of Taro Paste as Affected by Processing and Storage
pp. 57-63(7)
Authors: Lai H-M.; Jeng S-T.; Lii C-Y.

Effect of 5-Caffeoylquinic Acid in the Presence of Metal Chelators on Soybean Oil Oxidative Stability
pp. 64-68(5)
Authors: Luzia M.R.; Trugo L.C.; da Paixão K.C.C.; Marcílio R.; de Maria C.A.B.; Quinteiro L.M.C.

Glass Transition of Freeze-concentrated Aqueous Solution of Ascorbic Acid as Studied by Alternating Differential Scanning Calorimetry
pp. 69-73(5)
Authors: Andersen A.B.; Skibsted L.H.

Formation of Chain-like Structures in Apple Juice Haze
pp. 74-77(4)
Authors: Beveridge T.; Veto L.; Harrison J.E.

Water and Absorptive Properties of Restructured Beef Products with Five Binders at Four Isothermal Temperatures
pp. 78-83(6)
Authors: Tsai S-J.; Unklesbay N.; Unklesbay K.; Clarke A.

Influence of Pressurized Carbon Dioxide on the Thermal Inactivation of Bacterial and Fungal Spores
pp. 84-88(5)
Authors: Ballestra P.; Cuq J-L.

Detection of Irradiated Fresh Chicken, Pork and Fish using the DNA Comet Assay
pp. 89-92(4)
Author: Cerda H.