The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation Dorota JohanssonBjöm Bergenståhl OriginalPaper Pages: 705 - 717
The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces Dorota JohanssonBjöm Bergenståhl OriginalPaper Pages: 718 - 727
The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils Dorota JohanssonBjörn Bergenståhl OriginalPaper Pages: 728 - 733
Molal volumes of somen-Fatty acids and their methyl and ethyl esters K. Y. LiewC. E. Seng OriginalPaper Pages: 734 - 740
Enzymatic synthesis of monoglycerides in a membrane bioreactor with an in-line adsorption column A. van der PadtJ. T. F. KeurentjesK. van ’t Riet OriginalPaper Pages: 748 - 754
Textural properties of cheese analogs containing proteolytic enzyme-modified soy protein isolates Sook Y. Kim (Lee)Peter S. W. ParkKhee C. Rhee OriginalPaper Pages: 755 - 759
Desorption mass spectrometry of olestra R. A. SandersD. R. GardnerT. Keough OriginalPaper Pages: 760 - 771
Analysis of lipid classes by solid-phase extraction and high-performance size-exclusion chromatography Anu I. HopiaVieno I. PiironenLea E. T. Hyvönen OriginalPaper Pages: 772 - 776
A sensitive spectrophotometric method for lipid hydroperoxide determination Erik Løvaas OriginalPaper Pages: 777 - 783
Analysis of soybean lecithins and beef phospholipids by HPLC with an evaporative light scattering detector S. L. Melton OriginalPaper Pages: 784 - 788
Determination of tetrachloroethylene—Results of a collaborative study and the standardized method W. Dennis Pocklington OriginalPaper Pages: 789 - 793
Characteristics of bread and buns made with lard and vegetable oils of different iodine values Basil S. Kamel OriginalPaper Pages: 794 - 796
Racemic lactones from butterfat: An advanced approach that includes stereodifferentiation Thomas VorderwülbeckeMatthias EppleKlaus Kieslich OriginalPaper Pages: 797 - 801
A new catalyst for the selective hydrogenation of sunflower seed oil M. T. RodrigoS. Mendioroz OriginalPaper Pages: 802 - 805
The antioxidant properties of ethoxyquin and of some of its oxidation products in fish oil and meal Snorri ThorissonFrank GunstoneRoy Hardy OriginalPaper Pages: 806 - 809
Control of lipid oxidation in fish oil with various antioxidative compounds Jukka K. Kaitaranta OriginalPaper Pages: 810 - 813
Extraction and identification of an antioxidative component from peanut hulls Pin-Der DuhDong-Bor YehGow-Chin Yen OriginalPaper Pages: 814 - 818
Functional properties of dehulled sesame (sesamum indicum L.) seed flour U. E. InyangC. U. Nwadimkpa OriginalPaper Pages: 819 - 822
Supercritical CO2 extraction of egg yolk: Impact of temperature and entrainer on residual protein S. D. ArntfieldN. R. BulleyW. J. Crerar Short Communication Pages: 823 - 825
The effect of 2,4,6,8-tetramethyldecanoic acid on the hydrolysis and acylation of phospholipid by lipase in isooctane Masakazu YamaokaJens FortkampRolf D. Schmid Short Communication Pages: 826 - 828
Simplified method for the determination oftrans monoenes in edible fats by TLC-GLC Franz UlberthMonika Henninger Short Communication Pages: 829 - 831
Separation and purification of pinolenic acid by the iodolactonization method Anneli HaseMaija Ala-PeijariJ. Matikainen Short Communication Pages: 832 - 834
On the structure of the liquid state of triglycerides Kåre Larsson Short Communication Pages: 835 - 836
Synthesis of (R,S)-muscone from 10-undecenoic acid S. Y. MhaskarR. Subbarao Short Communication Pages: 837 - 839