Lebensmittel-Wissenschaft und-Technologie

Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee
pp. 273-278(6)
Authors: Cardelli C.; Labuza T.P.

Accumulation of Free L-Glutamic Acid in Full- and Reduced-fat Cheddar Cheese Ripened at Different Time/temperature Conditions
pp. 279-287(9)
Authors: Rosenberg M.; Altemueller A.

The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads
pp. 288-292(5)
Authors: Lee S.K.; Klostermeyer H.

Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
pp. 293-298(6)
Authors: Haros C.M.; Aguerre R.J.; Suarez C.

Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)
pp. 299-305(7)
Authors: Le Dean A.; Mariette F.; Lucas T.; Marin M.

Extraction and Identification of Antioxidative Components of Hsian-tsao (Mesona procumbens Hemsl.)
pp. 306-311(6)
Authors: Hung C-Y.; Yen G-C.

Osmotic Dehydration of Foods in a Multicomponent Solution Part I. Lowering of Solute Uptake in Agar Gels: Diffusion Considerations
pp. 312-318(7)
Authors: Emam-Djomeh Z.; Djelveh G.; Gros J.-B.

Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat
pp. 319-323(5)
Authors: Djelveh G.; Gros J.-B.; Emam-Djomeh Z.

Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their Derivatives
pp. 324-328(5)
Authors: González-Aguilar G.A.; Wang C.Y.; Buta J.G.

Influence of Bacterial Cell Population and pH on the Color of Nonfat Milk
pp. 329-333(5)
Authors: Owens S.L.; Brewer J.L.; Rankin S.A.

Meetings, Exhibitions
pp. 334-335(2)