Lebensmittel-Wissenschaft und-Technologie

Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise
pp. 253-260(8)
Authors: Lennersten M.; Lingnert H.

Characterization of Osmotic Dehydrated Apple by NMR and DSC
pp. 261-267(7)
Author: Cornillon P.

A Dry Mechanical Method for Concentrating the Lignan Secoisolariciresinol Diglucoside in Flaxseed
pp. 268-275(8)
Authors: Madhusudhan B.; Wiesenborn D.; Schwarz J.; Tostenson K.; Gillespie J.

Effect of Crosslinking on Thermal and Microscopic Transitions of Rice Starch
pp. 276-284(9)
Authors: Chatakanonda P.; Varavinit S.; Chinachoti P.

Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms
pp. 285-289(5)
Authors: Brennan M.; Le Port G.; Gormley R.

Effect of the Degree of Comminution on Sensory and Texture Attributes of Low-fat Beefburgers
pp. 290-294(5)
Authors: Dreeling N.; Allen P.; Butler F.

Effect of Blanching and Drying Methods on -Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables
pp. 295-298(4)
Authors: Negi P.S.; Roy S.K.

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers
pp. 299-307(9)
Authors: Chen J.; Dickinson E.; Langton M.; Hermansson A-M.

In vitro Degradation of Aflatoxin B₁in Groundnut (Arachis hypogea) Meal by Horse Radish Peroxidase
pp. 308-312(5)
Authors: Das C.; Mishra H.N.

Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure
pp. 313-319(7)
Authors: Jung S.; de Lamballerie-Anton M.; Ghoul M.

Appearance Properties—A Significant Contribution to Sensory Food Quality?
pp. 320-326(7)
Authors: Jaros D.; Rohm H.; Strobl M.

Meetings, Exhibitions
pp. 327-328(2)

Book Review
pp. 328-329(2)
Author: Bosset J.O.

Book Review
pp. 328-328(1)
Author: Bosset J.O.