Food / Nahrung

Cover image for Food / Nahrung

June 2004

Volume 48, Issue 3

Pages 163–238

Currently known as: Molecular Nutrition & Food Research

    1. Contents: Nahrung/Food 3/2004 (pages 163–164)

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200490002

    2. Casein gelation under simultaneous action of transglutaminase and glucono-δ-lactone (pages 165–168)

      Orquídea Menéndez, Uwe Schwarzenbolz, Harald Rohm and Thomas Henle

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300433

    3. Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes (pages 169–176)

      Wioletta Błaszczak, Jadwiga Sadowska, Józef Fornal, Josef Vacek, Bogdan Flis and Włodzimierz Zagórski-Ostoja

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300436

    4. Purification and physicochemical characterization of ovine β-lactoglobulin and α-lactalbumin (pages 177–183)

      Khaled El-Zahar, Mahmoud Sitohy, Michèle Dalgalarrondo, Yvan Choiset, François Métro, Thomas Haertlé and Jean-Marc Chobert

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300447

    5. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations (pages 184–187)

      Neslihan Alper and Jale Acar

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200200258

    6. Inhibitory effect of pollen and propolis extracts (pages 188–194)

      Musa Özcan, Ahmet Ünver, Durmus Ali Ceylan and Ramazan Yetisir

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300296

    7. Effect of γ-radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation crops (pages 195–200)

      Romualda Dolińska, Jerzy R. Warchalewski, Justyna Gralik and Tomasz Jankowski

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300380

    8. Electrochemical detection of ascorbic acid (vitamin C) using a glassy carbon electrode (pages 201–204)

      Suw Young Ly, Jung Ik Chae, Young Sam Jung, Woon Won Jung, Hye Jeong Lee and Seong Ho Lee

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300394

    9. Change in glyceride composition of olive pomace oil during enzymatic esterification (pages 205–208)

      Fahrettin Göǧüs, Sibel Fadıloǧlu and Ozan Nazım Çiftçi

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300396

    10. A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) (pages 209–212)

      Antonella De Leonardis and Vincenzo Macciola

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300408

    11. Chemical, technological, and nutritional characteristics of two lines of “farro” (Triticum turgidum ssp. dicoccum) (pages 213–217)

      Rita Acquistucci, Gabriella Aureli, Pasquale Codianni, Michaela Colonna and Giovanni Galterio

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300411

    12. Metabolic activities of Lactobacillus spp. strains isolated from kefir (pages 218–220)

      Zehra Nur Yüksekdaǧ, Yavuz Beyath and Belma Aslım

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300414

    13. Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas (pages 221–225)

      Barbara Pastuszewska, Maija Vitjazkova, Ewa Swiech and Marcin Taciak

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300417

    14. Preparation and functional properties of extracts from bee bread (pages 226–229)

      Takeshi Nagai, Toshio Nagashima, Takao Myoda and Reiji Inoue

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300421

    15. Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd) (pages 230–233)

      Hui-Yu Huang, Ju-Jen Huang, Tim K. Tso, Ying-Chieh Tsai and Chen-Kang Chang

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300428

    16. Effect of γ-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds (pages 234–238)

      Nagy H. Aziz and Souzan R. Mahrous

      Article first published online: 17 JUN 2004 | DOI: 10.1002/food.200300429

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