Stereodifferenzierung von γ(δ)-Lactonen und (E)-α-Ionon verschiedener Früchte und ihrer Verarbeitungsprodukte Detmar LehmannArmin DietrichArmin Mosandl Originalarbeit Pages: 207 - 213
Effect of various thermal pre-treatments on the texture of frozen cherries (Prunus avium L.). Related enzyme activities J. AlonsoW. CanetM. T. Rodríguez Original Paper Pages: 214 - 218
Wasserbindungskapazität und Makrostruktur von Apfelgewebepartikeln Robert KabbertKatrin HerrmuthHerbert Kunzek Originalarbeit Pages: 219 - 223
Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity María -José MotilvaFidel Toldrá Original Paper Pages: 228 - 232
Microbiological status of rabbit carcases in Egypt Fathy A. Khalafalla Original Paper Pages: 233 - 235
Selenium distribution in egg white proteins Kristin JacobsLihua ShenHendrik Deelstra Original Paper Pages: 236 - 238
Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins Peter KöhlerHans -Dieter BelitzHerbert Wieser Original Paper Pages: 239 - 247
Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food Detection of wheat contamination in non-wheat food products Michael AllmannUrs CandrianJürg Lüthy Original Paper Pages: 248 - 251
Packaging and storage studies on double-filtered groundnut oil B. MahadevaiahA. R. IndirammaN. Balasubrahmanyam Original Paper Pages: 252 - 254
Sensorische Beurteilung des Bittergeschmacks von Amarogentin und Austauschmöglichkeiten gegen Chinin in Erfrischungsgetränken 2. Einfluß von Saccharin Na/Fructose und Citronensäure Mechthild Busch-StockfischAnnegret Domke Originalarbeit Pages: 255 - 258
Influence of external additives on the preservation of carthamin red colour: an introductory test for utilizing carthamin as a herbal colorant of processed foods Koshi SaitoKen -Ichi MiyamotoMasatoshi Katsukura Original Paper Pages: 259 - 260
