Lebensmittel-Wissenschaft und-Technologie

Simulation of Cooking Cylindrical Beef Roasts
pp. 637-644(8)
Authors: Obuz E.; Powell T.H.; Dikeman M.E.

Rheological Behavior of Pineapple and Mango Pulps
pp. 645-648(4)
Authors: Pelegrine D.H.; Silva F.C.; Gasparetto C.A.

Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)
pp. 649-655(7)
Authors: Inazu T.; Iwasaki K-i.; Furuta T.

Determination of Gas Partial Pressures in Closed Respirometers using Gas Chromatography
pp. 656-662(7)
Authors: Bégin A.; Danis C.

Endosperm Properties and Extrusion Cooking Behavior of Maize Cultivars
pp. 663-669(7)
Authors: Robutti J.; Borrás F.; González R.; Torres R.; De Greef D.

Quality Parameters of Packaged Refrigerated Apple Cubes in Orange Juice
pp. 670-679(10)
Authors: Andrés S.C.; Giannuzzi L.; Zaritzky N.E.

Preparation and Physical Properties of Zein-Coated High-Amylose Corn Starch Film
pp. 680-686(7)
Authors: Ryu S.Y.; Rhim J.W.; Roh H.J.; Kim S.S.

Distribution of Water in Fresh Cod
pp. 687-696(10)
Authors: Andersen C.M.; Rinnan Å.

Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning
pp. 697-702(6)
Authors: Jang M.S.; Sanada A.; Ushio H.; Tanaka M.; Ohshima T.

Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer
pp. 703-714(12)
Authors: Kalogianni E.P.; Xynogalos V.A.; Karapantsios T.D.; Kostoglou M.

Antimicrobial Films Based on Na-alginate and -carrageenan
pp. 715-719(5)
Authors: Su Cha D.; Choi J.H.; Chinnan M.S.; Park H.J.

Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots
pp. 720-729(10)
Authors: Singh N.; Singh R.K.; Bhunia A.K.; Stroshine R.L.

Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy
pp. 730-740(11)
Authors: Roman-Gutierrez A.D.; Guilbert S.; Cuq B.

-Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties
pp. 741-747(7)
Authors: Baeza R.I.; Carp D.J.; Pérez O.E.; Pilosof A.M.R.

Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing
pp. 748-756(9)
Authors: Poligné I.; Broyart B.; Trystram G.; Collignan A.

Book Review
pp. 757-758(2)
Authors: Luginbühl W.