Effects of different levels of fat on rheological changes and microstructure of meat batters during heat processing José CarballoMaría Teresa SolasFrancisco Jiménez Colmenero Original Paper Pages: 109 - 113
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 HenleAxel W. WalterHenning Klostermeyer Original Paper Pages: 114 - 117
Monitoring Cheddar cheese ripening by chemical indices of proteolysis Hans-Dieter BelitzKlaus-Peter Kaiser Original Paper Pages: 118 - 122
The levels of cadmium, nickel, manganese lead, zinc, iron, tin, copper and arsenic in the brined canned Jordanian cheese Khalil I. EreifejS. H. Gharaibeh Original Paper Pages: 123 - 126
Kinetics of thermal degradation of thiamine and surface colour in canned tuna Julio R. BangaAntonio A. AlonsoRicardo I. Pérez-Martín Original Paper Pages: 127 - 131
Influence of glutamic acid on the bitter taste of various compounds Rainer WarmkeHans-Dieter Belitz Original Paper Pages: 132 - 133
Der Rapid-Mix-Test als 10-g-Mikrobackversuch Rolf KiefferHans-Dieter BelitzGerhard Fischbeck Originalarbeit Pages: 134 - 136
Comprehensive cGC-IRMS analysis in the authenticity control of flavours and essential oils Robert BraunsdorfUwe HenerArmin Mosandl Original Paper Pages: 137 - 141