Volume 204, Issue 2 | European Food Research and Technology

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Volume 204, Issue 2

February 1997

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14 articles in this issue

Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressures An ESR spin-trapping study of structure–activity relationships
Katri M. Haila
B. R. Nielsen
Leif H. Skibsted
ORIGINAL PAPER Pages: 81 - 87
Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection
Harald Müller
ORIGINAL PAPER Pages: 88 - 94
Detection and quantification of pentosidine in foods
T. Henle
U. Schwarzenbolz
Henning Klostermeyer
ORIGINAL PAPER Pages: 95 - 98
Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor
Renbing Shi
Kathrin Stein
G. Schwedt
ORIGINAL PAPER Pages: 99 - 102
Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies
H. Förstel
J. Houbé
H. Hützen
ORIGINAL PAPER Pages: 103 - 108
Monolayer values at 30°C of various spices as computed by the BET and GAB models
Begoña Marcos
Mark´a Asunción Esteban
Andrés Marcos
ORIGINAL PAPER Pages: 109 - 112
Effect of a new vacuum leaching technology on the textural characteristics of sardine mince
Rogério Mendes
Carmen Gómez-Guillén
P. Montero
ORIGINAL PAPER Pages: 113 - 120
Waxy corn starch affecting texture and ultrastructure of sardine surimi gels
Cristina Alvarez
Isabel Couso
M. Tejada
ORIGINAL PAPER Pages: 121 - 128
Primary structure of 2S albumin from seeds of Lupinus albus
Boleslaw P. Salmanowicz
Jürgen K. P. Weder
ORIGINAL PAPER Pages: 129 - 135
Texture properties of formulated wheat doughs Relationships with dough and bread technological quality
Enrique Armero
Concepción Collar
ORIGINAL PAPER Pages: 136 - 145
Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH
Pascual Lopez
Ana Cristina Sanchez
J. Burgos
ORIGINAL PAPER Pages: 146 - 150
Variations in the phenolic composition of fruit juices with different treatments
T. Hernandez
Nieves Auśn
Carmen Gómez-Cordovés
ORIGINAL PAPER Pages: 151 - 155
Amyl alcohols as compounds indicative of raw cocoa bean quality
Sabine Oberparleiter
G. Ziegleder
ORIGINAL PAPER Pages: 156 - 160
Chemical composition and classification of culinary and pharmaceutical garlic-based products
J. Velíšek
Roman Kubec
Jiří Davídek
ORIGINAL PAPER Pages: 161 - 164