1. Beitrag natürlicher Mineralwässer zur lodidversorgung der Bevölkerung

   • Susanne Kirchner
   • Alice Stelz
   • Erich Muskat

   Originalarbeit Pages: 311 - 315

2. Freezing and frozen storage of actomyosin from different species

   • Susana Cofrades
   • Mercedes Careche
   • Francisco Jiménez Colmenero

   Original Paper Pages: 316 - 319

3. Effect of curing agents on m-calpain activity throughout the curing process

   • Cristina M. Rosell
   • Fidel Toldrá

   Original Paper Pages: 320 - 325

4. Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry

   • Z. Yeşim Özbaş
   • Halil Vural
   • S. Aykut Aytaç

   Original Paper Pages: 326 - 332

5. Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

   • Helle Lindberg Madsen
   • Lotte Andersen
   • Grete Bertelsen

   Original Paper Pages: 333 - 338

6. Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

   • Rolf Meyer
   • Florence Chardonnens
   • Jürg Lüthy

   Original Paper Pages: 339 - 344

7. Effect of autoclaving on dietary fibre content of beetroot (Beta vulgaris). Evaluation by different methods

   • María-José Villanueva
   • María-Dolores Rodríguez
   • María-Dolores Saco

   Original Paper Pages: 345 - 350

8. Rheologische Untersuchungen von zellstrukturierten Materialien

   • Bernhard Senge
   • Henry Opel
   • Herbert Kunzek

   Originalarbeit Pages: 351 - 365

9. A preliminary study on the effect of germination on saponin content and composition of lentils and chickpeas

   • Raquel Gema Ruiz
   • Keith Price
   • Roger Fenwick

   Original Paper Pages: 366 - 369

10. Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans

    • M. Y. Gonzalez-Castro
    • M. J. Oruña-Concha
    • A. Ganza-Gonzalez

    Original Paper Pages: 370 - 373

11. Quantitative determination of the polyphenolic content of pomegranate peel

    • C. Ben Nasr
    • N. Ayed
    • M. Metche

    Original Paper Pages: 374 - 378

12. Analysis of free amino acids in green coffee beans

    • Ulrike Arnold
    • Eberhard Ludwig

    Original Paper Pages: 379 - 384

13. Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

    • Lothar W. Kroh
    • Dörte Schumacher

    Originalarbeit Pages: 385 - 390

14. Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

    • Dörte Schumacher
    • Daniela Hirsch
    • Lothar W. Kroh

    Originalarbeit Pages: 391 - 394

15. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G59 - G96