Lebensmittel-Wissenschaft und-Technologie

Textural Measurements and Product Quality of Restructured Sweetpotato French Fries
pp. 209-215(7)
Authors: Walter W.M.; Truong V.D.; Espinel K.R.

Effect of Pomace Drying on Apple Pectin
pp. 216-221(6)
Authors: Constenla D.; Ponce A.G.; Lozano J.E.

Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening
pp. 222-232(11)
Authors: Alonso-Calleja C.; Carballo J.; Capita R.; Bernardo A.; García-López M.L.

Influence of Experimental Conditions on the Reproducibility of RAPD-PCR Identification of Legumes and Cereals
pp. 233-238(6)
Author: Weder J.K.P.

Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées
pp. 239-243(5)
Authors: Parpinello G.P.; Chinnici F.; Versari A.; Riponi C.

Application of Finger Span Cross Modality Matching Method (FSCM) by Naive Assessors for Olfactometric Discrimination of Gewürztraminer Wines
pp. 244-253(10)
Authors: Bernet C.; Dirninger N.; Claudel P.; Etiévant P.; Schaeffer A.

Aroma Quality of Gravenstein Apples Influenced By Regular and Controlled Atmosphere Storage
pp. 254-259(6)
Authors: Aaby K.; Haffner K.; Skrede G.

Effect of Microwaves on Volatile Compounds in White and Black Pepper
pp. 260-264(5)
Authors: Plessi M.; Bertelli D.; Miglietta F.

Hypolipidemic Effect of Beer Proteins in Experiment on Rats
pp. 265-271(7)
Authors: Gorinstein S.; Leontowicz H.; Lojek A.; Leontowicz M.; í M.; Gonzalez Stager M.A.; Bastias Montes J.M.; Toledo F.; Arancibia-Avila P.; Trakhtenberg S.

Demethylation of Ferulic Acid and Feruloyl-arabinoxylan by Microbial Cell Extracts
pp. 272-276(5)
Authors: Micard V.; Landazuri T.; Surget A.; Moukha S.; Labat M.; Rouau X.

Species Identification of Beans, Peas and Other Legumes by RAPD-PCR after DNA Isolation using Membrane Columns
pp. 277-283(7)
Author: Weder J.K.P.

New Procedure for the Detection of Lactic Acid Bacteria in Vegetables Producing Antibacterial Substances
pp. 284-288(5)
Authors: Gómez R.; Muñoz M.; de Ancos B.; Cano M.P.

Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity
pp. 289-291(3)
Authors: Guyot S.; Le Bourvellec C.; Marnet N.; Drilleau J.F.

Book Review
pp. 293-293(1)
Author: Colombo V.

Book Review
pp. 294-294(1)
Author: Fischer P.