Lebensmittel-Wissenschaft und-Technologie

Glass Transitions and State Diagram for Freeze-dried Pineapple
pp. 199-205(7)
Authors: Telis V.R.N.; Sobral P.J.A.

Quality and Physiological Changes of Film Packaged ‘Malvasio’ Mandarins during Long Term Storage
pp. 206-214(9)
Authors: D'Aquino S.; Angioni M.; Schirru S.; Agabbio M.

Canola Oil Thermal Oxidation During Oven Test and Microwave Heating
pp. 215-221(7)
Authors: Vieira T.M.F.S.; Regitano-d'Arce M.A.B.

Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing: Static and Dynamic Sensory and Rheological Analyses
pp. 222-233(12)
Authors: Wendin K.; Hall G.

Oxidation of Linoleic Acid and Methyl Linoleate Mixed with Saturated Fatty Acid or its Methyl Ester
pp. 234-238(5)
Authors: Ishido E.; Minemoto Y.; Adachi S.; Matsuno R.

Resistance of Immobilized Lactic Acid Bacteria to the Inhibitory Effect of Quaternary Ammonium Sanitizers
pp. 239-243(5)
Authors: Trauth E.; Lemaître J-P.; Rojas C.; Diviès C.; Cachon R.

Using HS-SPME to Determine the Effects of Reducing Insoluble Solids on Aromatic Composition of Orange Juice
pp. 244-250(7)
Authors: Jordan M.J.; Tillman T.N.; Mucci B.; Laencina J.

Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures
pp. 251-261(11)
Authors: Wszolek M.; Tamime A.Y.; Muir D.D.; Barclay M.N.I.

The Effect of Glycerol on the Perceived Aroma of a Model Wine and a White Wine
pp. 262-265(4)
Authors: Lubbers S.; Verret C.; Voilley A.

Foaming Properties of Potato Raw Proteins and Isolated Fractions
pp. 266-269(4)
Authors: Ralet M-C.; Guéguen J.

Meetings, Exhibitions
pp. 270-272(3)