Zeitschrift für Lebensmittelverarbeitung und -technologie

Forschungsartikel

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction

• Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai

Forschungsartikel

Euterpe Oleracea Mart. Berries as Raw Material in Agro-Processes and Consumers Expectancies in French Guiana

• Robinson JC, Bereau D and Fahrasmane L

Forschungsartikel

Characterization of Determinate Tomato Hybrids: Search for Better Processing Qualities

• Arup Chattopadhyay, IVI Chakraborty and Wasim Siddique

Forschungsartikel

Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits

• Barnwal P, Purushottam Kore and Alka Sharma

Rezensionsartikel

Studies on the Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices

• Fasogbon BM, Gbadamosi SO and Taiwo KA

Forschungsartikel

Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments

• Jamshid Rahimi, Asghar Khosrowshahi, Mehdi Mohammad Moradi, Hamid Mohamadi, Habib Abbasi and Ashkan Madadlou

Forschungsartikel

Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese

• Michele Faccia, Marianna Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile

Forschungsartikel

Studies on Respiration Rates in Coccinia grandis (Ivy Gourd) at Different Temperatures

• T. Sushma Rani, C. V. Kavitha Abirami and K. Alagusundaram