Lebensmittel-Wissenschaft und-Technologie

The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques
pp. 391-395(5)
Authors: Özer B.H.; Robinson R.K.

Freezing Kinetics of a Model Oil-in-Water Emulsion under High Pressure or by Pressure Release. Impact on Ice Crystals and Oil Droplets
pp. 396-405(10)
Authors: Lévy J.; Dumay E.; Kolodziejczyk E.; Cheftel J.C.

Protein Functionality Differences in Eastern U.S. Soft Wheat Cultivars and Interrelation with End–Use Quality Tests
pp. 406-415(10)
Authors: Finney P.L.; Bains G.S.

Effect of Triacylglycerol Composition on Functionality of Margarine Basestocks
pp. 416-424(9)
Authors: Neff W.E.; List G.R.; Byrdwell W.C.

Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce
pp. 425-432(8)
Authors: Jacxsens L.; Devlieghere F.; Debevere J.

Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk
pp. 433-439(7)
Authors: Drake M.A.; Karagül-Yüceer Y.; Chen X.Q.; Cadwallader K.R.

Water and Fat Transfer Properties of Polysaccharide Films on Fried Pastry Mix
pp. 440-445(6)
Authors: Williams R.; Mittal G.S.

Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Doughs
pp. 446-454(9)
Authors: Abd El-Hady E.A.; El-Samahy S.K.; Brümmer J.-M.

Pea Tenderometers and their Calibration
pp. 455-459(5)
Authors: Visscher G.J.W.; Lovink E.

The Effect of Sodium Metabisulphite on the Whiteness and Keeping Quality of Sliced Mushrooms
pp. 460-463(4)
Authors: Brennan M.; Le Port G.; Pulvirenti A.; Gormley R.

Bulletin
pp. 464-465(2)

Book Review
pp. 465-465(1)
Author: Thomet A.

Book Review
pp. 466-466(1)
Author: Eyer H.

Erratum
pp. 467-467(1)