Trends in Food Science and Technology

Contents Digest
pp. 250-250(1)

Resistant starch and ''the butyrate revolution''
pp. 251-261(11)
Authors: Brouns F.; Kettlitz B.; Arrigoni E.

Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
pp. 262-274(13)
Authors: de la Fuente M.A.; Singh H.; Hemar Y.

Current issues in the understanding of consumer food choice
pp. 275-285(11)
Author: Grunert K.G.