Experimental manufacturing of kaddid, a salted dried meat product: control of the microorganisms L. BennaniM. FaidA. Bouseta ORIGINAL PAPER Pages: 153 - 157
Content of taurine in Apulian Cacioricotta goat's cheese A. PasqualoneFrancesco CaponioTommaso Gomes ORIGINAL PAPER Pages: 158 - 160
Oxidation of cholesterol in butter during storage – effects of light and temperature J. HiesbergerW. Luf ORIGINAL PAPER Pages: 161 - 164
Effects of frying parameters on the colour development of fried potatoes Serpil Sahin ORIGINAL PAPER Pages: 165 - 168
Optimization of microwave baking of model layer cakes Gülüm ŞumnuMatrid K. NdifeLevent Bayindirli ORIGINAL PAPER Pages: 169 - 174
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin Michaela ZimmermannP. Schieberle ORIGINAL PAPER Pages: 175 - 180
Cell wall polysaccharides implied in green olive behaviour during the pitting process A. JiménezRocio RodríguezA. Heredia ORIGINAL PAPER Pages: 181 - 184
Organic acids and sugars composition of harvested pomegranate fruits Pablo MelgarejoDomingo Manuel SalazarF. Artés ORIGINAL PAPER Pages: 185 - 190
Use of passive and active modified atmosphere packaging to prolong the postharvest life of three varieties of apricot (Prunus armeniaca, L.) M. T. PretelM. SoutyF. Romojaro ORIGINAL PAPER Pages: 191 - 198
Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping E. CostellM. Vicenta PastorLuis Durán ORIGINAL PAPER Pages: 199 - 204
Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits Toyin Oluyemisi Akinwale ORIGINAL PAPER Pages: 205 - 207
Maillard-type reactions under high hydrostatic pressure: Formation of pentosidine U. SchwarzenbolzHenning KlostermeyerThomas Henle SHORT COMMUNICATION Pages: 208 - 210
Simultaneous determination of bisphenol A-diglycidyl ether, bisphenol F-diglycidyl ether and their hydrolysis and chlorohydroxy derivatives in canned foods J. LintschingerWalfried Rauter ORIGINAL PAPER Pages: 211 - 217
Estimation of the antioxidative properties of tocopherols – an electrochemical approach S.-C. LitescuG.-L. Radu ORIGINAL PAPER Pages: 218 - 221
Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils Maria T. MoralesGuadalupe LunaR. Aparicio ORIGINAL PAPER Pages: 222 - 228