1. Effects of different levels of fat on rheological changes and microstructure of meat batters during heat processing

   • José Carballo
   • María Teresa Solas
   • Francisco Jiménez Colmenero

   Original Paper Pages: 109 - 113

2. Detection and identification of the cross-linking amino acidsN ^τ-andN ^π-(2′-amino-2′-carboxy-ethyl)-l-histidine (“histidinoalanine”, HAL) in heated milk products

   • Thomas Henle
   • Axel W. Walter
   • Henning Klostermeyer

   Original Paper Pages: 114 - 117

3. Monitoring Cheddar cheese ripening by chemical indices of proteolysis

   • Hans-Dieter Belitz
   • Klaus-Peter Kaiser

   Original Paper Pages: 118 - 122

4. The levels of cadmium, nickel, manganese lead, zinc, iron, tin, copper and arsenic in the brined canned Jordanian cheese

   • Khalil I. Ereifej
   • S. H. Gharaibeh

   Original Paper Pages: 123 - 126

5. Kinetics of thermal degradation of thiamine and surface colour in canned tuna

   • Julio R. Banga
   • Antonio A. Alonso
   • Ricardo I. Pérez-Martín

   Original Paper Pages: 127 - 131

6. Influence of glutamic acid on the bitter taste of various compounds

   • Rainer Warmke
   • Hans-Dieter Belitz

   Original Paper Pages: 132 - 133

7. Der Rapid-Mix-Test als 10-g-Mikrobackversuch

   • Rolf Kieffer
   • Hans-Dieter Belitz
   • Gerhard Fischbeck

   Originalarbeit Pages: 134 - 136

8. Comprehensive cGC-IRMS analysis in the authenticity control of flavours and essential oils

   • Robert Braunsdorf
   • Uwe Hener
   • Armin Mosandl

   Original Paper Pages: 137 - 141

9. Book reviews

   • J. Weder
   • A. Bognár
   • A. R. Oeser

   BookReview Pages: 142 - 146

10. Abstracts

    Abstract Pages: 147 - 216

11. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G17 - G44