1. Cis/trans isomers of tocotrienols – occurrence and bioavailability

   • Astrid M. Drotleff
   • W. Ternes

   ORIGINAL PAPER Pages: 1 - 8

2. The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type

   • P. Larráyoz
   • María Teresa Martínez
   • Yolanda Barcina

   ORIGINAL PAPER Pages: 9 - 12

3. Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis

   • C. Jacobsen
   • Karsten Hartvigsen
   • Gunhild Hølmer

   ORIGINAL PAPER Pages: 13 - 30

4. Tenderisation of the dog cockle (Glycymeris glycymeris) meat by polyphosphates

   • I. Batista
   • I. Vidal
   • M. L. Nunes

   ORIGINAL PAPER Pages: 31 - 33

5. Enzymatic oxidative activity in sardine (Sardina pilchardus) and herring (Clupea harengus) during chilling and correlation with quality

   • I. Medina
   • Suhur Saeed
   • Nazlin Howell

   ORIGINAL PAPER Pages: 34 - 38

6. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones

   • F. Hernández
   • P. Melgarejo
   • F. Artés

   ORIGINAL PAPER Pages: 39 - 42

7. Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

   • R. Sai Manohar
   • P. Haridas Rao
   • P. H. Rao

   ORIGINAL PAPER Pages: 43 - 48

8. Improvement of color and limpness of fried potatoes by in situ pectinesterase activation

   • Antonio Aguilera-Carbó
   • Julio César Montañez
   • C. Noé Aguilar

   ORGINAL PAPER Pages: 49 - 52

9. The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices

   • J. Karovičová
   • Milan Drdák
   • Eva Hybenová

   ORIGINAL PAPER Pages: 53 - 56

10. Autolysis of Lactobacillus sanfranciscensis

    • M. De Angelis
    • P. Pollacci
    • M. Gobbetti

    ORIGINAL PAPER Pages: 57 - 61

11. The fate of recombinant DNA in thermally treated fermented sausages

    • Joachim A. Straub
    • C. Hertel
    • Walter P. Hammes

    ORIGINAL PAPER Pages: 62 - 67

12. Analysis of heterocyclic aromatic amines by high resolution gas chromatography-mass spectrometry: a suitable technique for the routine control of food and process flavours

    • E. Richling
    • M. Kleinschnitz
    • P. Schreier

    ORIGINAL PAPER Pages: 68 - 72

13. Use of principal component analysis to evaluate the physical properties of Mahon cheese

    • Miguel Frau
    • Susana Simal
    • C. Rosselló

    ORIGINAL PAPER Pages: 73 - 76