Lebensmittel-Wissenschaft und-Technologie

Stability of Carthamin and Safflor Yellow B on Silk Powders under Continuous Irradiation of Fluorescent or UV-C Light
pp. 55-59(5)
Authors: Kanehira T.; Saito K.

Evaluation of Concentrated Orange and Passionfruit Juices Prepared by Osmotic Evaporation
pp. 60-65(6)
Authors: Shaw P.E.; Lebrun M.; Dornier M.; Ducamp M.N.; Courel M.; Reynes M.

Adsorption of Oxygen Gas by Hydrated Wheat Flour
pp. 66-70(5)
Author: Xu F.

Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours
pp. 71-75(5)
Authors: Iwe M.O.; van Zuilichem D.J.; Ngoddy P.O.; Lammers W.

Effect of Potassium Bitartrate, (+)-Catechin and Wood Extracts on the Volatility of Ethyl Hexanaote and Octanal in Ethanol/Water Solutions
pp. 76-80(5)
Authors: Escalona H.; Homman-Ludiye M.; Piggott J.R.; Paterson A.

Glycolysis and ATP Degradation in Cod (Gadus morhua) at Subzero Temperatures in Relation to Thaw Rigor
pp. 81-88(8)
Authors: Cappeln G.; Jessen F.

GC-MS Analysis of Reduced-alcohol Müller-Thurgau Wine Produced using Glucose Oxidase-treated Juice
pp. 89-94(6)
Authors: Pickering G.J.; Heatherbell D.A.; Barnes M.F.

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
pp. 95-101(7)
Authors: Prothon F.; Ahrné L.M.; Funebo T.; Kidman S.; Langton M.; Sjöholm I.

Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids
pp. 102-110(9)
Authors: Tang X.; Kälviäinen N.; Tuorila H.

Research Note: A New Technique for Reddening Florets: UV-Light Irradiation on Saffron Thistle (Carthamus tinctorius L.) Flowers
pp. 111-112(2)
Author: Saito K.

Research Note: Transfer of Natural and Artificially Inoculated Microorganisms from Orange Fruit to Fresh Juice during Extraction
pp. 113-117(5)
Authors: Pao S.; Davis C.L.

Research Note: Importance of Hen Age and Egg Storage Time for Egg Albumen Foaming
pp. 118-120(3)
Authors: Hammershøj M.; Qvist K.B.

Meetings, Exhibitions
pp. 121-122(2)