Volume 236, Issue 3, March 2013

ISSN: 1438-2377 (Print) 1438-2385 (Online)

From Volume 86 (1943) to Volume 87 (1944) and from Volume 88 (1948) to Volume 203 (1996), this journal was published as Zeitschrift für Lebensmittel-Untersuchung und -Forschung. From Volume 51 (1926) to Volume 85 (1943), this journal was published as Zeitschrift für Untersuchung der Lebensmittel. From Volume 1 (1898) to Volume 50 (1925), this journal was published as Zeitschrift für Untersuchung der Nahrungs- und Genußmittel, sowie der Gebrauchsgegenstände.

In this issue (20 articles)

  1. No Access

    Original Paper

    Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast

    José M. Lorenzo, Roberto Bermúdez, Daniel Franco Pages 405-417
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  2. No Access

    Original Paper

    Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis

    Hongbin Wang, Jing Wang, Zhijia Lv, Yihan Liu… Pages 419-424
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  3. No Access

    Original Paper

    Identification of new stilbenoids–formaldehyde adducts by isotope labeling and electrospray ionization mass spectrometry

    Haipeng Jiang, Jing Zou Pages 425-434
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  4. No Access

    Original Paper

    Optimization of structured diacylglycerols production containing ω-3 fatty acids via enzyme-catalysed glycerolysis of fish oil

    Kelhy Miranda, Ramiro Baeza-Jiménez… Pages 435-440
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  5. Original Paper

    Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

    M. Piotrowska, A. Nowak, A. Czyzowska Pages 441-447
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  6. Original Paper

    Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

    Jerzy Stangierski, Jan Zabielski, Bożena Grześ Pages 449-458
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  7. No Access

    Original Paper

    Migration of mineral oil from printed paperboard into dry foods: survey of the German market. Part II: advancement of migration during storage

    Maurus Biedermann, Jan-Erik Ingenhoff… Pages 459-472
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  8. No Access

    Original Paper

    Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas

    Ana Moreno-Pérez, José I. Fernández-Fernández… Pages 473-481
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  9. Original Paper

    Bioactive peptides generated in an enzyme membrane reactor using Bacillus lentus alkaline peptidase

    Thomas Eisele, Timo Stressler, Bertolt Kranz… Pages 483-490
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  10. No Access

    Original Paper

    Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food

    Stefan Asam, Michael Rychlik Pages 491-497
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  11. No Access

    Original Paper

    High-pressure treatment of milk in industrial and pilot-scale equipments: effect of the treatment conditions on the protein distribution in different milk fractions

    Francisca I. Bravo, Xavier Felipe… Pages 499-506
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  12. No Access

    Original Paper

    Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice

    Manuel J. Giner, Õznur Hizarci, Nuria Martí… Pages 507-515
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  13. No Access

    Original Paper

    A simple and effective method for detecting toxicity of chromium trioxide on Vicia faba

    Peilu Duan, Tianlong Zhai, Cunji Xu, Jingna Ding… Pages 517-521
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  14. No Access

    Original Paper

    Non-isoflavone phytoestrogenic compound contents of various legumes

    Nevzat Konar Pages 523-530
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  15. No Access

    Original Paper

    Evaluation of direct sampling method for trace elements analysis in Chinese rice wine by ICP–OES

    Xiao-Dong Pan, Jun Tang, Qing Chen, Ping-Gu Wu… Pages 531-535
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  16. No Access

    Original Paper

    New SYBR®Green methods targeting promoter sequences used for screening of several GM events pending for authorisation in Europe

    S. Broeders, E. Barbau-Piednoir, E. Vandermassen… Pages 537-547
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  17. No Access

    Original Paper

    Metagenome analysis of bacterial diversity in Tibetan kefir grains

    Jie Gao, Fengying Gu, Jie He, Jianzhong Xiao… Pages 549-556
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  18. No Access

    Original Paper

    Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

    Nicoletta P. Mangia, Antonio Trani, Aldo Di Luccia… Pages 557-566
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  19. No Access

    Original Paper

    Enzymatic control of the acrylamide level in coffee

    Minseok Cha Pages 567-571
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  20. No Access

    Short Communication

    Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar

    Yi Yuan, Fan Feng, Liang Chen, Qin Yao… Pages 573-578
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