Lebensmittel-Wissenschaft und-Technologie

Effects of Temperature and Mixing Time on Molecular Mobility in Wheat Dough
pp. 417-423(7)
Authors: Kim Y-R.; Cornillon P.

Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products
pp. 424-429(6)
Authors: Onwulata C.I.; Konstance R.P.; Smith P.W.; Holsinger V.H.

Postharvest Control of Litchi Fruit Rot by Bacillus subtilis
pp. 430-436(7)
Authors: Jiang Y.M.; Zhu X.R.; Li Y.B.

Physical and Thermal Properties of Ground Beef During Cooking
pp. 437-444(8)
Authors: Pan Z.; Paul Singh R.

Modified Atmosphere Packaging of Prickly Pear Cactus Stems (Opuntia spp.)
pp. 445-451(7)
Authors: Guevara J.C.; Yahia E.M.; Brito de la Fuente E.

Ascorbic Acid Content in Relation to Ascorbic Acid Oxidase Activity and Polyamine Content in Tomato and Bell Pepper Fruits During Development, Maturation and Senescence
pp. 452-457(6)
Authors: Yahia E.M.; Contreras-Padilla M.; Gonzalez-Aguilar G.

Microscopic Structural Components of Sea Buckthorn (Hippophae rhamnoides L.) Juice Prepared by Centrifugation
pp. 458-461(4)
Authors: Beveridge T.; Harrison J.E.

Lipid Oxidation of Deoiled Soy Lecithin by Lactic Acid Bacteria
pp. 462-468(7)
Authors: Suriyaphan O.; Drake M.A.; Cadwallader K.R.

Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field¹H NMR of Raw Potatoes. The Role of Chemical Constituents
pp. 469-477(9)
Authors: Thygesen L.G.; Thybo A.K.; Engelsen S.B.

Residence Time Distribution in a Single-Screw Extruder Processing Soy-Sweet Potato Mixtures
pp. 478-483(6)
Authors: Iwe M.O.; Van Zuilichem D.J.; Ngoddy P.O.; Ariahu C.C.

Enzymatic Enhancement of Citric Acid Production by Aspergillus niger From Corn Cobs
pp. 484-486(3)
Authors: Hang Y.D.; Woodams E.E.

Staling of Wheat Bread Stored in Modified Atmosphere
pp. 487-491(5)
Authors: Rasmussen P.H.; Hansen A.

Meetings, Exhibitions
pp. 492-494(3)

Book Review
pp. 494-494(1)
Authors: Rüegg M.