Lebensmittel-Wissenschaft und-Technologie

Application of Classical and Novel Sensory Techniques in Product Optimization
pp. 407-417(11)
Authors: Stampanoni Koeferli C.; Piccinali Schwegler P.; Hong-Chen D.

Characteristics of Differential Scanning Calorimetry Determination of Thermophysical Properties of Meats
pp. 418-426(9)
Authors: Tocci A.M.; Mascheroni R.H.

Quality and Shelf Life of Tomatoes Improved by Intermittent Warming
pp. 427-431(5)
Authors: Artés F.; Sánchez E.; Tijskens L.M.M.

Texture of Jet Cooked, High Amylose Corn Starch-Sucrose Gels
pp. 432-438(7)
Authors: Edwards R.H.; Berrios J.D.J.; Mossman A.P.; Takeoka G.R.; Wood D.F.; Mackey B.E.

Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure
pp. 439-442(4)
Author: Parish M.E.

Odor Thresholds of Various Unsaturated Branched Esters
pp. 443-448(6)
Authors: Takeoka G.R.; Buttery R.G.; Ling L.C.; Wong R.Y.; Dao L.T.; Edwards R.H.; De J. Berrios J.

Comparison of the Formaldehyde Content Found in Boiled and Raw Mince of Frozen Saithe Using Different Analytical Methods
pp. 449-453(5)
Author: Bechmann I.E.

Isolation of Clove Bud and Star Anise Essential Oil by Supercritical CO₂ Extraction
pp. 454-460(7)
Authors: Della Porta G.; Taddeo R.; D'Urso E.; Reverchon E.

Reliability of Nondestructive Pressure Differential Leakage Testers Using Semi-rigid Retort Trays
pp. 461-466(6)
Authors: Hurme E.U.; Wirtanen G.; Axelson-Larsson L.; Ahvenainen R.

The Use of -Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes
pp. 467-472(6)
Authors: Haentjens T.H.; Van Loey A.M.; Hendrickx M.E.; Tobback P.P.

An Investigation on the Relationship between Patulin and Fumaric Acid in Apple Juice Concentrates
pp. 480-483(4)
Authors: Gökmen V.; Acar J.

Differential Scanning Calorimetry Determination of Gelatinization Rates in Different Starches due to Microwave Heating
pp. 484-488(5)
Authors: Ndife M.; umnu G.; Bayndrl L.

Relatedness of Lactobacillus rhamnosus Strains Isolated from Clinical Specimens and Such from Food-stuffs, Humans and Technology
pp. 489-494(6)
Authors: Baumgartner A.; Kueffer M.; Simmen A.; Grand M.

Adhesion of Edible Oils and Food Emulsions to Rough Surfaces
pp. 495-502(8)
Authors: Michalski M.C.; Desobry S.; Hardy J.