1. Hydrolysis of hen egg white ovomucin

   • Sabine Moreau
   • Françoise Nau
   • Gerard Brule

   ORIGINAL PAPER Pages: 329 - 334

2. Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

   • A. J. Borderías
   • M. Pérez-Mateos
   • P. Montero

   ORIGINAL PAPER Pages: 335 - 342

3. Curing agents affect aminopeptidase activity from porcine skeletal muscle

   • Mónica Flores
   • M. Concepción Aristoy
   • F. Toldrá

   ORIGINAL PAPER Pages: 343 - 346

4. Heterocyclic aromatic amines in fried poultry meat

   • M. Murkovic
   • Manfred Friedrich
   • Werner Pfannhauser

   ORIGINAL PAPER Pages: 347 - 350

5. Biogenic amines in dry sausages during shelf-life storage

   • S. Eerola
   • Artur-Xavier Roig Sagués
   • Heljä Aalto

   ORIGINAL PAPER Pages: 351 - 355

6. Determination of free cholesterol from dried egg yolk by on-line coupling of supercritical fluid extraction with solid-phase extraction

   • E. Boselli
   • M. F. Caboni
   • G. Lercker

   ORIGINAL PAPER Pages: 356 - 359

7. Enrichment of phosphatidyl choline – alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max)

   • G. Began
   • B. Manohar
   • K. Udaya Sankar

   ORIGINAL PAPER Pages: 360 - 363

8. Isolation and characterization of a major allergen in kiwi fruit

   • Manfred Möller
   • Marlies Kayma
   • Angelika Paschke

   ORIGINAL PAPER Pages: 364 - 369

9. Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)

   • S. Knøchel
   • Randi Vangsgaard
   • Lone Søholm Johansen

   ORIGINAL PAPER Pages: 370 - 374

10. Organic acids as browning inhibitors on harvested “Baby” lettuce and endive

    • M. Castañer
    • M. I. Gil
    • F. Artés

    ORIGINAL PAPER Pages: 375 - 379

11. Preparation of single-cell material from enzymatically disintegrated apple tissue – changes in structure and functional properties

    • R. Kabbert
    • Susann Goworek
    • Herbert Kunzek

    ORIGINAL PAPER Pages: 380 - 387

12. Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening

    • József Deli
    • G. Tóth

    ORIGINAL PAPER Pages: 388 - 391

13. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

    • V. Ferreira
    • A. Escudero
    • Juan F. Cacho

    ORIGINAL PAPER Pages: 392 - 396