Vol. 40 No. 1-2 (1996)

A BRIEF HISTORY OF THE DEPARTMENT OF BIOCHEMISTRY AND FOOD TECHNOLOGY

Dezső TÖRLEY

3-7
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75 YEARS IN THE SERVICE OF THE HUNGARIAN FOOD SCIENCE

Radomir Lásztity

9-16
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MODERN EDUCATION OF ENGINEERS - NEW CHALLENGES AND POSSIBILITIES

András Salgó

17-22
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MONITORING OF WHEAT GERMINATION BY MEANS OF NIR METHOD

András Salgó, György Dely-Szabó, Zoltán Fábián, József Nagy

23-28
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PROTEIN-LIPID AND PROTEIN-CARBOHYDRATE INTERACTIONS IN THE GLUTEN COMPLEX

Radomir LÁSZTITY, Ferenc BÉKÉS, Ferenc ÖRSI, István SMIED, Mária EMBER-KÁRPÁTI

29-40
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PRÜFUNG DER FARBSTOFFBILDUNG WÄHREND DER ZUCKERHERSTELLUNG

Ferenc Örsi, Éva Bara-Ányos, Péter Homoki-Farkas

41-51
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STUDY OF THE SULPHUR METABOLISM OF METHIONINE-RICH YEASTS

Anna Halász, Beáta Mátrai, Ali Muayad

53-78
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REFLECTION OF ENVIRONMENTAL STRESSES ON THE AMINO ACID COMPOSITION OF WHEAT

Lívia Simon-Sarkadi, Gábor Galiba

79-86
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VARIETY IDENTIFICATION OF SOME RICE CULTIVARS BY POLYACRYLAMIDE GEL ELECTROPHORESIS

Mária Kárpáti, Le Trong Ha, Radomir Lásztity

87-91
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PREPARATION OF A CHOLESTEROL OXIDASE ENZYME REACTOR AND ITS APPLICATION FOR THE DETERMINATION OF TOTAL CHOLESTEROL IN DIFFERENT FOOD PRODUCTS WITH A FIA SYSTEM

Sándor Tömösközi, Rita Mendi, Béla Sevella, Tamás Kovács, Ferenc Őrsi

93-100
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USE OF PCR TECHNIQUES IN FOOD QUALITY CONTROL

Gábor SZALAI

101-104
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CAPILLARY ELECTROPHORESIS OF WHEAT GLIADINS

Katalin Ganzler, Mária Kárpáti

105-115
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QUALITATIVE AND QUANTITATIVE DETERMINATION OF LACTOSE IN MILK AND DAIRY PRODUCTS BY CAPILLARY ELECTROPHORESIS

E. Baross, D. Bolyán, K. Ganzler

117-124
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BOOK REVIEW. R. Lásztity: The Chemistry of Cereal Proteins

P. J. Kovács

125-126
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Vol. 40 No. 1-2 (1996)

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