Lebensmittel-Wissenschaft und-Technologie

Editorial
pp. 249-249(1)
Authors: Studer-Rohr J.; Rüegg M.

Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin
pp. 250-254(5)
Authors: Suriyaphan O.; Drake M.A.; Cadwallader K.R.

Changes in Starch Microstructure on Baking and Staling of Wheat Bread
pp. 255-260(6)
Authors: Hug-Iten S.; Handschin S.; Conde-Petit B.; Escher F.

The Effect of Freeze-Thawing on the Magnetic Resonance Imaging Parameters of Cod and Mackerel
pp. 261-268(8)
Authors: Nott K.P.; Evans S.D.; Hall L.D.

Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat)
pp. 269-277(9)
Authors: Duh P-D.; Tu Y-Y.; Yen G-C.

Postharvest Browning of Litchi Fruit by Water Loss and its Prevention by Controlled Atmosphere Storage at High Relative Humidity
pp. 278-283(6)
Authors: Jiang Y.M.; Fu J.R.

Prediction of Flavour and Texture Development in Swiss-type Cheeses
pp. 284-289(6)
Authors: Bachmann H.P.; Bütikofer U.; Meyer J.

Apple Juice Clarification Using Microfiltration and Ultrafiltration Polymeric Membranes
pp. 290-298(9)
Authors: Girard B.; Fukumoto L.R.

Evaluation of Processing Criteria for the High Pressure Treatment of Liquid Whole Egg: Rheological Study
pp. 299-304(6)
Authors: Lee D-U.; Heinz V.; Knorr D.

Differentiation and Identification of Cultured and Wild Crappie (Pomoxis spp.) Based on Fatty Acid Composition
pp. 305-311(7)
Authors: Grün I.U.; Shi H.; Fernando L.N.; Clarke A.D.; Ellersieck M.R.; Beffa D.A.

Improved Formulations of Shape Factors for the Freezing and Thawing Time Prediction of Foods
pp. 312-315(4)
Authors: Ilicali C.; Teik T.H.; Shian L.P.

Bulletin
pp. 316-318(3)

Book Review
pp. 318-318(1)
Author: Gallmann P.

Book Review
pp. 318-319(2)
Author: Spahr U.

Book Review
pp. 319-319(1)
Authors: Rüegg M.