Lebensmittel-Wissenschaft und-Technologie

Editorial
pp. 1-1(1)
Authors: Conde-Petit B.; Escher F.

In Memoriam
pp. 2-2(1)

Atomic Force Microscopy as a Tool for Interpreting the Rheology of Food Biopolymers at the Molecular Level
pp. 3-10(8)
Authors: Morris V.J.; Mackie A.R.; Wilde P.J.; Kirby A.R.; Mills E.C.N.; Patrick Gunning A.

Visualization of Food Structure by Confocal Laser Scanning Microscopy (CLSM)
pp. 11-17(7)
Authors: Dürrenberger M.B.; Handschin S.; Conde-Petit B.; Escher F.

Light Microscopic Investigations of Cereal Grains, Doughs and Breads
pp. 18-22(5)
Authors: Autio K.; Salmenkallio-Marttila M.

Microstructural Indicators of Quality-related Characteristics of Blueberries—An Integrated Approach
pp. 23-32(10)
Authors: Allan-Wojtas P.M.; Forney C.F.; Carbyn S.E.; Nicholas K.U.K.G.

Elastic Modulus as an Indicator of Macroscopic Hardness of Fat Crystal Networks
pp. 33-40(8)
Authors: Narine S.S.; Marangoni A.G.

Pressure Effects on Whey Protein–Pectin Mixtures
pp. 41-52(12)
Authors: Michel M.; Leser M.E.; Syrbe A.; Clerc M-F.; Bauwens I.; Bovetto L.; von Schack M-L.; Watzke H.J.

Meetings, Exhibitions
pp. 53-53(1)