Lebensmittel-Wissenschaft und-Technologie

A General Survey of Chocolate Confectionery by Magnetic Resonance Imaging
pp. 93-99(7)
Authors: Miquel M.E.; Hall L.D.

Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk
pp. 100-106(7)
Authors: Champagne C.P.; St-Gelais D.; de Candolle A.

Shear-induced Conformational Changes and Gelation of Soy Protein Isolate Suspensions
pp. 107-113(7)
Authors: Ker Y.C.; Chen R.H.

Susceptibility of Starch to in vitro Enzyme Hydrolysis in Rice, Rice Flakes and Intermediary Products
pp. 114-121(8)
Authors: Mujoo R.; Ali S.Z.

Neural Net Classification of X-ray Pistachio Nut Data
pp. 122-128(7)
Authors: Casasent D.A.; Sipe M.A.; Schatzki T.F.; Keagy P.M.; Lee L.C.

Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel
pp. 129-137(9)
Authors: Filipi I.; Lee C.M.

Co-crystallization of Honey with Sucrose
pp. 138-142(5)
Authors: Bhandari B.R.; Datta N.; D'Arcy B.R.; Rintoul G.B.

Thermostability and Browning Development of Fungal -amylase Freeze-dried in Carbohydrate and PVP Matrices
pp. 143-149(7)
Authors: Terebiznik M.R.; Buera M.P.; Pilosof A.M.R.

Content and Distribution of Iron in Rabbit Meat. A Model Study on Nutritional Values and Bio-Analytical Variance
pp. 150-154(5)
Authors: Lücker E.; Failing K.; Lange K.; Walker G.; Bülte M.

Control of Listeria monocytogenes in Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds
pp. 155-161(7)
Authors: Niedziela J.-C.; MacRae M.; Ogden I.D.; Nesvadba P.

Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light
pp. 162-168(7)
Authors: Lennersten M.; Lingnert H.

Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder
pp. 169-176(8)
Authors: Andersson K.; Lingnert H.

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure
pp. 182-195(14)
Authors: Vélez-Ruiz J.F.; Swanson B.G.; Barbosa-Cánovas G.V.

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure
pp. 182-195(14)
Authors: Vélez-Ruiz J.F.; Swanson B.G.; Barbosa-Cánovas G.V.

Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice
pp. 196-200(5)
Authors: Göü F.; Bozkurt H.; Eren S.