Volume 71 Issue 6 2020 - (December 2020)

• Original Article

  Quality characteristics, lipid oxidation parameters and 3-monochloropropane-1,2-diol (3-MCPD) content of Doner kebab during the cooking process

  Qualitätsmerkmale, Lipidoxidationsparameter und 3-Monochlorpropan-1,2-diol (3-MCPD)-Gehalt von Döner-Kebab während des Kochprozesses

  Sevinc Gulen, Semra Turan, Mustafa Kiralan, Mohamed Fawzy Ramadan

  J. Food Safety Food Qual. 2020, 71(6), 159–165

  https://doi.org/10.2376/0003-925X-71-159
• Original Article

  Production of spreadable cheese without emulsifying salt: addition of black carrot concentrate

  Herstellung von Streichkäse ohne emulgierendes Salz: Zugabe von Schwarzkarottenkonzentrat

  Emine Okumus, Ahmet Ayar

  J. Food Safety Food Qual. 2020, 71(6), 152–158

  https://doi.org/10.2376/0003-925X-71-152
• Original Article

  Probiotic potential of autochthone ­microbiota from dry-cured sheep ham

  Probiotisches Potenzial der autochthonen Mikrobiota aus trocken gereiftem Schafschinken

  Tanja Žugić-Petrović, Predrag Ilić, Katarina Mladenović, Mirjana Grujović, ... Ljiljana Čomić

  J. Food Safety Food Qual. 2020, 71(6), 146–151

  https://doi.org/10.2376/0003-925X-71-146
• Original Article

  Development of smart film labels for storage quality assessment of yellow bell pepper (Capsicum annuum L.) under active packaging

  Entwicklung von intelligenten Folienetiketten zur Beurteilung der Lager­qualität von gelbem Paprika (Capsicum annuum L.) unter aktiver Verpackung

  Kirandeep Devgan, Preetinder Kaur, Nitin Kumar, Amrit Kaur Mahal

  J. Food Safety Food Qual. 2020, 71(6), 138–145

  https://doi.org/10.2376/0003-925X-71-138