Lebensmittel-Wissenschaft und-Technologie

Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices
pp. 331-334(4)
Authors: Shaw P.E.; Rouseff R.L.; Goodner K.L.; Bazemore R.; Nordby H.E.; Widmer W.W.

Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk
pp. 335-343(9)
Authors: Anema S.G.; Li Y.

A Possibility for Elimination of the Interference from the Peel in Nondestructive Determination of the Internal Quality of Fruit and Vegetables by VIS/NIR Spectroscopy
pp. 344-353(10)
Authors: Krivoshiev G.P.; Chalucova R.P.; Moukarev M.I.

Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology
pp. 354-361(8)
Authors: Thakur S.; Saxena D.C.

Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution
pp. 362-368(7)
Authors: Lemos M.A.; Oliveira J.C.; Saraiva J.A.

A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana
pp. 369-373(5)
Authors: Qi B.; Moore K.G.; Orchard J.

Quantitative Sensory Profiling of Cooked Oatmeal
pp. 374-379(6)
Authors: Lapveteläinen A.; Rannikko H.

Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties
pp. 380-387(8)
Authors: Ralet M-C.; Guéguen J.

Rheological Properties of Pastes and Gels made from Starch Separated from Different Potato Cultivars
pp. 388-396(9)
Authors: Hopkins S.; Gormley R.

A Mineralization Procedure for Determining Magnesium in Milk
pp. 397-400(4)
Authors: Moreno-Torres R.; Navarro M.; Ruíz-López M.D.; Artacho R.; López C.

Effectiveness of High-Pressure Brining of Manchego-type Cheese
pp. 401-403(3)
Authors: Pavia M.; José Trujillo A.; Guamis B.; Ferragut V.

Meetings, Exhibitions
pp. 404-405(2)

Book Review
pp. 405-405(1)
Authors: Fürst M.

Book Review
pp. 405-406(2)
Author: Sieber R.