1. Working Party on Food Chemistry

   Events Pages: F7 - F9

2. Evaluation of a mathematical model for prediction of lipid oxidation in heat-treated beef during chill storage

   • Martin M. Mielche
   • Grete Bertelsen

   Original Paper Pages: 415 - 419

3. Changes in lipids of whole and minced rayfish (Raja clavata) muscle during frozen storage

   • Maria José Fernández-Reiriz
   • Laura Pastoriza
   • Juan J. Herrera

   Original Paper Pages: 420 - 424

4. The possibility of using fluid whey in comminuted meat products: capacity and viscosity of the model emulsions prepared using whey and muscle proteins

   • O. Zorba
   • H. Yetim
   • H. Y. Gokalp

   Original Paper Pages: 425 - 427

5. Esterification in non-aqueous solvents: cholesterol esterase as a selective biocatalysator from porcine pancreas

   • Kai Sostmann
   • Peter Schreier

   Original Paper Pages: 428 - 431

6. Disulphide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion

   • Bettina Keck
   • Peter Köhler
   • Herbert Wieser

   Original Paper Pages: 432 - 439

7. Essential oils of Turkish anise seeds and their use in the aromatization of raki

   • Artemis Karaali
   • Nevin Başoğlu

   Original Paper Pages: 440 - 442

8. Aroma von Rotweinblüten: Korrelation sensorischer Daten mit Headspace-Inhaltsstoffen

   • Gerhard Buchbauer
   • Leopold Jirovetz
   • Alexej Nikiforov

   Originalarbeit Pages: 443 - 446

9. Laws and statutes

   • E. Coduro

   ContinuingEducation Pages: G113 - G162