Lebensmittel-Wissenschaft und-Technologie

Editorial
pp. 123-123(1)
Authors: Studer-Rohr J.; Rüegg M.

Evaluation of Argan Oil for Deep-Fat Frying
pp. 124-130(7)
Authors: Yaghmur A.; Aserin A.; Mizrahi Y.; Nerd A.; Garti N.

Digestibility of Starch Systems Containing Amylose–Glycerol monopalmitin Complexes
pp. 131-139(9)
Authors: Tufvesson F.; Skrabanja V.; Björck I.; Elmståhl H.L.; Eliasson A-C.

Enzymatic Production of Reducing Sugars from Corn Cobs
pp. 140-142(3)
Authors: Hang Y.D.; Woodams E.E.

Determination of the End of Shelf-life for Milk using Weibull Hazard Method
pp. 143-148(6)
Authors: Duyvesteyn W.S.; Shimoni E.; Labuza T.P.

Pilot Scale Recovery of Proteins from a Pea Whey Discharge by Ultrafiltration
pp. 149-158(10)
Authors: Gao L..; Nguyen K.D.; Utioh A.C.

Bleaching and Fractionation of Dietary Fiber and Protein from Wheat-Based Stillage
pp. 159-167(9)
Authors: Abdel-Aal E.-S.M.; Sosulski F.W.

Textural Changes of Coffee Beans as Affected by Roasting Conditions
pp. 168-175(8)
Authors: Pittia P.; Dalla Rosa M.; Lerici C.R.

Effect of Vitamin E and Vitamin C on the Antioxidant Activity of Malt Rootlets Extracts
pp. 176-182(7)
Authors: Peyrat-Maillard M.N.; Bonnely S.; Rondini L.; Berset C.

Dry Mixing of Wheat Flours: Effect of Particle Properties and Blending Ratio
pp. 183-193(11)
Authors: Kuakpetoon D.; Flores R.A.; Milliken G.A.

Meetings, Exhibitions
pp. 194-196(3)

Book Review
pp. 196-197(2)
Author: Wunderli B.

Book Review
pp. 197-197(1)
Authors: Rüegg M.