Lebensmittel-Wissenschaft und-Technologie

Properties of Ultraviolet Irradiated Protein Films
pp. 129-133(5)
Authors: Rhim J.W.; Gennadios A.; Fu D.; Weller C.L.; Hanna M.A.

Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup
pp. 134-141(8)
Authors: Andersson K.; Ohlsson T.

Acid Tolerance of Lactobacillus plantarum from Kimchi
pp. 142-148(7)
Authors: Hong S-I.; Kim Y-J.; Pyun Y-R.

Physical and Chemical Characteristics of Raspberry Pulp: Storage Effect on Composition and Color
pp. 149-153(5)
Authors: Ochoa M.R.; Kesseler A.G.; Vullioud M.B.; Lozano J.E.

Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate
pp. 154-161(8)
Authors: Thorvaldsson K.; Stading M.; Nilsson K.; Kidman S.; Langton M.

Physical and Chemical Properties of Caramel Systems
pp. 162-166(5)
Authors: Chung M-S.; Ruan R.R.; Chen P.L.; Wang X.

Characterisation and Stability During Storage of Liposomes Made of Muscle Phospholipids
pp. 167-174(8)
Authors: Genot C.; Métro B.; Viau M.; Bouchet B.

Fast Determination of the Ca, Mg, K, Na and Zn Contents in Milk and Nondairy Imitation Milk Using ICP-AES without Mineralization Stage
pp. 175-179(5)
Authors: Murcia M.A.; Vera A.; Martinez-Tome M.; Munoz A.; Hernandez-Cordoba M.; Ortiz-Gonzalez R.

Meetings, Exhibitions, Book Reviews
pp. 180-186(7)