1. Experimental manufacturing of kaddid, a salted dried meat product: control of the microorganisms

   • L. Bennani
   • M. Faid
   • A. Bouseta

   ORIGINAL PAPER Pages: 153 - 157

2. Content of taurine in Apulian Cacioricotta goat's cheese

   • A. Pasqualone
   • Francesco Caponio
   • Tommaso Gomes

   ORIGINAL PAPER Pages: 158 - 160

3. Oxidation of cholesterol in butter during storage – effects of light and temperature

   • J. Hiesberger
   • W. Luf

   ORIGINAL PAPER Pages: 161 - 164

4. Effects of frying parameters on the colour development of fried potatoes

   • Serpil Sahin

   ORIGINAL PAPER Pages: 165 - 168

5. Optimization of microwave baking of model layer cakes

   • Gülüm Şumnu
   • Matrid K. Ndife
   • Levent Bayindirli

   ORIGINAL PAPER Pages: 169 - 174

6. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

   • Michaela Zimmermann
   • P. Schieberle

   ORIGINAL PAPER Pages: 175 - 180

7. Cell wall polysaccharides implied in green olive behaviour during the pitting process

   • A. Jiménez
   • Rocio Rodríguez
   • A. Heredia

   ORIGINAL PAPER Pages: 181 - 184

8. Organic acids and sugars composition of harvested pomegranate fruits

   • Pablo Melgarejo
   • Domingo Manuel Salazar
   • F. Artés

   ORIGINAL PAPER Pages: 185 - 190

9. Use of passive and active modified atmosphere packaging to prolong the postharvest life of three varieties of apricot (Prunus armeniaca, L.)

   • M. T. Pretel
   • M. Souty
   • F. Romojaro

   ORIGINAL PAPER Pages: 191 - 198

10. Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping

    • E. Costell
    • M. Vicenta Pastor
    • Luis Durán

    ORIGINAL PAPER Pages: 199 - 204

11. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits

    • Toyin Oluyemisi Akinwale

    ORIGINAL PAPER Pages: 205 - 207

12. Maillard-type reactions under high hydrostatic pressure: Formation of pentosidine

    • U. Schwarzenbolz
    • Henning Klostermeyer
    • Thomas Henle

    SHORT COMMUNICATION Pages: 208 - 210

13. Simultaneous determination of bisphenol A-diglycidyl ether, bisphenol F-diglycidyl ether and their hydrolysis and chlorohydroxy derivatives in canned foods

    • J. Lintschinger
    • Walfried Rauter

    ORIGINAL PAPER Pages: 211 - 217

14. Estimation of the antioxidative properties of tocopherols – an electrochemical approach

    • S.-C. Litescu
    • G.-L. Radu

    ORIGINAL PAPER Pages: 218 - 221

15. Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils

    • Maria T. Morales
    • Guadalupe Luna
    • R. Aparicio

    ORIGINAL PAPER Pages: 222 - 228