Lebensmittel-Wissenschaft und-Technologie

Swiss Society of Food Science and Technology—Golden Jubilee
pp. 107-107(1)

Water Mobility in Glassy and Rubbery Solids as Determined by Oxygen-17 Nuclear Magnetic Resonance: Impact on Chemical Stability
pp. 108-113(6)
Authors: Bell L.N.; Bell H.M.; Glass T.E.

Physicochemical Stability of Fluid Soybean Lecithin Gamma Irradiated for Decontamination Purposes
pp. 114-119(6)
Authors: Adeil Pietranera M.S.; Narvaiz P.

Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process
pp. 120-127(8)
Authors: Pelembe L.A.M.; Erasmus C.; Taylor J.R.N.

Development of Volatile Compounds in Processed Cheese during Storage
pp. 128-134(7)
Authors: Sunesen L.O.; Lund P.; Sørensen J.; Hølmer G.

Properties of Laminated Films from Whey Powder and Sodium Caseinate Mixtures and Zein Layers
pp. 135-139(5)
Authors: Yong Cho S.; Park J-W.; Rhee C.

Heat Curing of Soy Protein Films at Selected Temperatures and Pressures
pp. 140-145(6)
Authors: Kim K.M.; Weller C.L.; Hanna M.A.; Gennadios A.

Effects of an Edible Coating and Cold Storage on Shelf-life and Quality of Cherries
pp. 146-150(5)
Authors: Yaman Ö.; Bayondrl L.

Sorption Characteristics of Soy Protein Films and their Relation to Mechanical Properties
pp. 151-157(7)
Authors: Cho S.Y.; Rhee C.

Antioxidant Activity of Pea (Pisum sativum L.) Seed Coat Acetone Extract
pp. 158-164(7)
Authors: Troszyska A.; Estrella I.; López-Amóres M.L.; Hernández T.

Restructured, Shelf-stable Steaks from Shark Meat Gel
pp. 165-170(6)
Authors: Venugopal V.; Doke S.N.; Kakatkar A.; Alur M.D.; Bongirwar D.R.

Growth Medium for Culturing Probiotic Bacteria for Applications in Vegetarian Food Products
pp. 171-176(6)
Authors: Heenan C.N.; Adams M.C.; Hosken R.W.; Fleet G.H.

Magnetic Resonance Imaging of Strawberry (Fragaria vesca) Slices During Osmotic Dehydration and Air Drying
pp. 177-184(8)
Authors: Evans S.D.; Brambilla A.; Lane D.M.; Torreggiani D.; Hall L.D.

Effect of Flour Water-Extractable Pentosans on Molecular Associations in Gluten During Mixing
pp. 185-189(5)
Authors: Labat E.; Rouau X.; Morel M-H.

The Effect of Fluctuating vs. Constant Frozen Storage Temperature Regimes on Some Quality Parameters of Selected Food Products
pp. 190-200(11)
Authors: Gormley R.; Walshe T.; Hussey K.; Butler F.

The Effect of Freezing Conditions on the Quality of Freeze-Chilled Reconstituted Mashed Potato
pp. 201-204(4)
Authors: Redmond G.A.; Butler F.; Gormley T.R.

Book Review
pp. 205-205(1)
Author: Bettler B.