Lebensmittel-Wissenschaft und-Technologie

Antimicrobial Food Packaging Materials from Poly(ethylene-co-methacrylic acid)
pp. 191-195(5)
Authors: Weng Y-M.; Chen M-J.; Chen W.

The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca⁺⁺
pp. 196-202(7)
Authors: Hongsprabhas P.; Barbut S.; Marangoni A.G.

Sensory and Instrumental Assessments of the Ripening Process of Anchovy (Engraulis encrasicholus)
pp. 203-207(5)
Authors: Triqui R.; Zouine K.

Enzymatic Production of Soluble Sugars from Corn Husks
pp. 208-210(3)
Authors: Hang Y.D.; Woodams E.E.

Distribution of Molecular Weight of Iron and Zinc Compounds in Digests of Globulins (G1, G2) and Albumin Extracts from White Bean (Phaseolus vulgaris L.)
pp. 211-215(5)
Authors: Lombardi-Boccia G.; Carlini P.; Aguzzi A.; Cappelloni M.

A Low Cost Video Technique for Colour Measurement of Potato Chips
pp. 216-222(7)
Authors: Segnini S.; Dejmek P.; Öste R.

Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth of Bacillus stearothermophilus
pp. 223-230(8)
Authors: Lanciotti R.; Anese M.; Sinigaglia M.; Severini C.; Massini R.

Comparative Characterization of Whey Protein Concentrates from Ovine, Caprine and Bovine Breeds
pp. 231-237(7)
Authors: Pintado M.E.; Lopes da Silva J.A.; Malcata F.X.

Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids
pp. 238-243(6)
Authors: Murcia M.A.; López-Ayerra B.; García-Carmona F.