Optimization of digestion parameters for the elimination of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase P. RaoS. U. KumarS. Divakar ORIGINAL PAPER Pages: 231 - 236
Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria K.-H. WagnerE. AuerI. Elmadfa ORIGINAL PAPER Pages: 237 - 241
Oxidation in fish-oil-enriched mayonnaise C. JacobsenK. HartvigsenA. S. Meyer ORIGINAL PAPER Pages: 242 - 257
Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions S.M. van RuthJ. P. Roozen ORIGINAL PAPER Pages: 258 - 262
The formation of phenolic diterpenes in Rosmarinus officinalis L. under Mediterranean climate S. Munné-BoschL. AlegreK. Schwarz ORIGINAL PAPER Pages: 263 - 267
Compositional characterisation of some apple varieties A. PodsędekJ. Wilska-JeszkaJ. Markowski ORIGINAL PAPER Pages: 268 - 272
Kinetics of softening of potato tissue by temperature fluctuations in frozen storage M. D. AlvarezW. Canet ORIGINAL PAPER Pages: 273 - 279
Biogenic amines in cold-smoked fish fermented with lactic acid bacteria E. PetäjäS. EerolaP. Petäjä ORIGINAL PAPER Pages: 280 - 285
Influence of enzymes on the evolution of fructosans in sourdough wheat processes C. EscriváM. A. Martínez-Anaya ORIGINAL PAPER Pages: 286 - 292
Rheological studies of the blended suspensions of native and steamed wheat flour M. PrakashR. RaviN. S. Susheelamma ORIGINAL PAPER Pages: 293 - 298