Lebensmittel-Wissenschaft und-Technologie

Oleuropein Inhibits LDL Oxidation Induced by Cooking Oil Frying By-products and Platelet Aggregation Induced by Platelet-Activating Factor
pp. 479-484(6)
Authors: Andrikopoulos N.K.; Antonopoulou S.; Kaliora A.C.

Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork
pp. 485-489(5)
Authors: Jensen M.T.; Hansen L.L.; Andersen H.J.

Validation of a Combined Enzymatic and HPLC Method for Screening of Pectins in Fruits of Japanese Quince (Chaenomeles japonica)
pp. 490-496(7)
Authors: Rumpunen K.; Thomas M.; Badilas N.; Thibault J.-F.

A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste
pp. 497-503(7)
Authors: Ahmed J.; Shivhare U.S.; Ramaswamy H.S.

Identification of Food and Feed Legumes by RAPD-PCR
pp. 504-511(8)
Author: P. Weder J.K.

Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk
pp. 512-516(5)
Authors: Papademas P.; Robinson R.K.

Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise
pp. 517-525(9)
Authors: Mancini F.; Montanari L.; Peressini D.; Fantozzi P.

Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions
pp. 526-531(6)
Authors: Kaaber L.; Martinsen B.K.; Bråthen E.; Shomer I.

Increase of Antioxidant Activity of Tomato Juice Upon Functionalisation with Vegetable Byproduct Extracts
pp. 532-542(11)
Authors: Larrosa M.; Llorach R.; Espín J.C.; Tomás-Barberán F.A.

Control of Growth of L. monocytogenes in Fresh Salmon using Microgard^™ and Nisin
pp. 543-548(6)
Authors: Zuckerman H.; Ben Avraham R.

Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern, a Spelt-Based Traditional Cereal
pp. 549-553(5)
Authors: Puumalainen T.; Nykopp H.; Tuorila H.

Evaluation of Designed Calibration Samples for Casein Calibration in Fourier Transform Infrared Analysis of Milk
pp. 554-558(5)
Authors: Luginbühl W.

Book Review
pp. 560-560(1)
Author: Meile L.

Book Review
pp. 561-561(1)
Author: Escher F.

Book Review
pp. 561-561(1)
Author: Escher F.

Book Review
pp. 561-562(2)
Author: Escher F.