Food / Nahrung

Cover image for Food / Nahrung

1986

Volume 30, Issue 3-4

Pages fmi–fmi, 219–471

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
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    23. Wissenschaftlicher Kurzbericht
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    25. Short Communications
    26. Wissenschaftlicher Kurzbericht
    27. Rezensionen
    28. Short Communications
    29. Rezensionen
    30. Corrections
    1. Masthead (page fmi)

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300301

  2. Articles

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    1. The structure of lupine seed proteins (pages 221–227)

      Dr. M. Duranti

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300303

  3. Rezensionen

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    30. Corrections
    1. Subunit structure of Vicia faba legumin and implications for the improvement of protein quality (pages 229–234)

      Dr. C. Horstmann and Prof. Dr. K. Müntz

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300307

    2. Small-angle X-ray scattering investigations on seed proteins (pages 245–250)

      Dr. P. Plietz, G. Damaschun, K. D. Schwenke and B. Schlesier

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300309

    3. Dynamic light scattering studies of globulins from plant seeds (pages 251–255)

      Dr. D. Zirwer, K. Gast, P. Plietz, B. Schlesier and K. D. Schwenke

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300310

  5. Rezensionen

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    30. Corrections
    1. The effect of neutral salts on the conformational stability of 11S globulins from some seeds using differential scanning microcalorimetry (pages 257–262)

      Dr. A. N. Danilenko, T. M. Bikbov, T. V. Burova, V. Ya. Grinberg and V. B. Tolstoguzov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300313

    2. The protein inhibitors of amylases and peptidases isolated from cereal grains (pages 275–279)

      D. Dojczew, J. Andrzejczuk-Hybel and Prof. Dr. habil. J. Kączkowski

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300316

  7. Rezensionen

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    30. Corrections
    1. Plasteins. Their preparation, properties, and use in nutrition (pages 281–287)

      Prof. Dr. V. M. Belikov and Dr. M. Yu. Gololobov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300320

  9. Rezensionen

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    30. Corrections
    1. Transpeptidation as the main chemical reaction causing the formation of plasteins (pages 289–294)

      Dr. M. Yu. Gololobov, T. V. Antonova and Prof. Dr. V. M. Belikov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300323

    2. Some enzyme-catalyzed reactions during plastein formation (pages 295–298)

      Prof. Dr. E. Ludwig, H. Nötzold and Dr. H. Winkler

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300324

    3. Enzymatic and chemical modification of animal blood (pages 299–302)

      Dr. W. Krause, Prof. Dr. E. Ludwig and I. Rademacher

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300325

  11. Rezensionen

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    30. Corrections
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    30. Corrections
    1. Enzymatic modification of egg-white protein and some of its functional properties (pages 319–326)

      Dr. U. Behnke, Dr. E. Kiss, Dipl.-Chem. V. Nádudvari and Prof. Dr. H. Rutiloff

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300330

    2. Contribution of protein hydrophobicity to its functionality (pages 327–336)

      Prof. S. Nakai, E. Li-Chan and S. Hayakawa

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300331

    3. A comparison of interfacial behaviours of pea (Pisum sativum L.) legumin and vicilin at air/water interface (pages 337–347)

      C. Dagorn-Scaviner, Dr. J. Gueguen and J. Lefebvre

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300332

  13. Rezensionen

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    1. Protein-polysaccharide complexes as surfactants (pages 349–353)

      Dr. A. N. Gurov and P. V. Nuss

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300337

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    1. Protein-containing multicomponent gels (pages 355–364)

      Dr. E. E. Braudo, A. M. Gotlieb, Dr. I. G. Plashina and Prof. Dr. hab. V. B. Tolstoguzov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300340

    2. Thermodynamic compatibility of proteins in aqueous medium (pages 365–368)

      V. I. Polyakov, I. A. Popello, V. Ya. Grinberg and V. B. Tolstoguzov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300341

    3. Thermotropic gelation of proteins (pages 369–373)

      Dr. T. M. Bikbov, V. Ya. Grinberg, N. V. Grinberg, E. P. Varfolomeyeva and I. B. Likhodzeivskaya

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300342

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    1. Functional properties of plant proteins in meat systems (pages 375–381)

      Prof. Dr. A. Rutkowski and Dr. S. Gwiazda

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300345

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    1. Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat (pages 383–390)

      I. Kolodiziejska, Z. E. Sikorski, T. Lewantdowska and C. Nieckiowska

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300349

    2. Isolation and partial characterization of flaxseed (Linum usitatissimum L.) proteins (pages 391–393)

      D. K. Dev, Dr. T. Sienkiewicz, Dr. E. Quensel and Prof. Dr. sc. R. Hansen

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300350

    3. Contribution to the subunit composition of the 11S globulin from rapeseed (Brassica napus L.) (pages 395–396)

      Dr. B. Raab and Prof. Dr. sc. nat. K. D. Schwenke

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300352

    4. Thermal stability of the subunit pattern of the 11S globulin from rapeseed (Brassica napus L.) (pages 396–397)

      Prof. Dr. sc. nat. K. D. Schwenke, St. Gwiazda and Barbara Raab

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300353

    5. Interaction of phytic acid with 11S and 2S proteins from rapeseed (Brassica napus L.) (pages 397–398)

      Prof. Dr. sc. nat. K. D. Schwenke, R. Mothes, Dr. J. Borowska and Prof. Dr. H. Kozlowska

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300354

    6. Low-molecular-weight thiol in macromolecules of Canabis sativa 11S globulin – Edestin (pages 398–400)

      Dr. E. S. Vainerman, T. O. Golovina and S. V. Rogozhin

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300355

    7. Physicochemical properties of 7S and 11S protein rich isolates from soybean (pages 400–402)

      Dr. K. J. Dąbrowski, Prof. Dr. A. Rutkowski and Dr. sc. K. D. Schwenke

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300356

    8. Biochemical characterization of yeast protein isolates (pages 402–405)

      Ass. Prof. Zl. Roshkova, S. Dukiandjiev and K. Pavlova

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300357

    9. Protein hydrolyzates from green algae chlorella and scenedesmus (pages 405–408)

      Dr. B. Tchorbanov, Milka Bozhkova, Ch. Dilov and V. Litchev

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300358

    10. Lipid-protein concentrations from tomato and paprika seeds (pages 408–410)

      Dr. B. Tchorbanov, Ganka Ushanova and V. Litchev

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300359

    11. Production and characterization of protein fractions isolated from biomass of Aspergillus niger A-3 (pages 411–412)

      Prof. Iv. Stojanov, Ch. Panajotov, A. Atev, P. Dalev, Sv. Ilieva, V. Balutzov and E. Kolev

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300360

    12. Hydrolyzed casein as a source of bifidus factor (pages 415–416)

      Z. Żbikowski and Dr. S. Ziajka

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300362

    13. Effect of lipid hydroperoxides on animal proteins under conditions of storage and food preparation (pages 416–418)

      Doc. Ing. J. Pokorný, J. Davidek, E Novoiá, H. Valentová, W. Janitz and M. Kmínek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300363

    14. Gelation of casein after modification by dialdehyde starch–Chemical and physical aspects (page 422)

      Prof. Dr. sc. K. D. Schwenke, L. Prahl, J. Noack and E. E. Braudo

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300366

    15. Effect of heat and γ-irradiation on the ultrastructural appearance of protein-fat components in rapeseed (pages 423–424)

      Dr. sc. J. Fornal, Maria Hosaja, Dr. Daniela Rotkiewicz and Prof. Dr. Halina Kozlowska

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300367

    16. Estimation of emulsifying properties of proteins and their complexes with anionic polysaccharides (pages 424–428)

      Dr. A. N. Gurov, Nataliya V. Gurova and Prof. Dr. V. B. Tolstoguzov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300368

    17. Functional properties of plant proteins in selected foods (pages 428–429)

      Dr. J. Brückner, Dr. G. Mieth and Dr. G. Muschiolik

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300369

    18. The influence of process conditions and acetylation on functional properties of protein isolates from broad beans (Vicia faba L. minor) (pages 429–431)

      Dr. Ch. Schneider, Dr. G. Muschiolik, Dr. M. Schultz and Prof. Dr. H. Schmandke

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300370

    19. Influence of isolation conditions on foaming properties of faba bean protein isolates (pages 431–434)

      Dr. sc. nat. G. Muschiolik, H. Hörske, Dr. Ch. Schneider, Dr. M. Schultz and Prof. Dr. H. Schmandke

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300371

    20. Functional properties of some proteins used in meat processing (pages 434–436)

      W. Dudonis and Prof. Dr. R. Lasztity

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300372

    21. Analysis of the relationship between flour quality and the electrophoretic protein spectrum (pages 436–437)

      Dr. F. Örsi, Attila Pallagi and R. Lásztity

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300373

    22. Protein fractional composition of developing wheat grains (pages 437–439)

      Prof. Dr. J. Kączkowski, S. Kos and Malgorzata Moskal

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300374

    23. Selected modification of plant proteins and their functionality regarding wheat dough rheology (pages 439–441)

      Doc. Dr. R. Zimmermann and Dr. G. Mieth

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300375

    24. Enzymatic modification of wheat protein. Studies with flour and protein concentrates (pages 442–443)

      Dr. A. Täufel, J. Kodet and Prof. Dr. H. Ruttloff

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300376

    25. The effect of extrusion on the physico-chemical properties of cereal proteins and their mixture with milk proteins (page 444)

      Z. Ṡmietana, Prof. L. Fornal and J. Szpendowski

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300377

    26. The influence of protein components on maillard reaction in liver (pages 445–446)

      Prof. Dr. G. Westphal, A. Doumbouya and Dr. L. Kroh

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300378

    27. Polymethionyl proteins. Enzymatic hydrolysis of the model isopeptides ϵ-N-Poly-L-Methionyl-L-Lysine (Abstract) (page 447)

      Dr. H. P. Gaertner and Dr. A. J. Puigserver

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300379

    28. Nutritional and functional improvement of food proteins through the covalent attachment of essential amino acids (Abstract) (pages 447–448)

      Prof. Dr. A. J. Puigserver and Dr. H. F. Gaertner

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300380

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    1. Comparison between two methods for calculation of amino acid contents in foodstuffs (pages 449–450)

      Dr. F. Ribarova and S. Shishkov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300381

    2. The influence of early postnatal overnutrition on postprandial energy expenditure in rats (pages 451–452)

      Dr. L. Aust, Prof. Dr. R. Noack and Dr. J. Proll

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300382

    3. Accumulation of sucrose polyesters in different organ lipids of rats in dependence on duration of application (pages 453–454)

      Dr. L. Aust, Dr. G. Mieth, Dr. J. Brückner, Dr. A. Weiss and Prof. Dr. R. Noack

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300383

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    1. Sunflower protein isolates chromaticity Part 2. Effect of chlorogenic acid binding on the chromaticity and available lysine content (pages 459–462)

      V. V. Kratch, Dr. N. A. Lapteva, Dr. M. V. Alexeyeva and Prof. Dr. Dr. I. A. Vaintraub

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300387

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    1. Effects of tridemorph on the fetal electrocardiogram in rats (pages 467–470)

      Dr. D. W. R. Bleyl and H. Härtl

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300392

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      Corrections (page 471)

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19860300394

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