Book reviews

Book Reviewed in this Article:
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe.     

Book Reviews

Book Reviewed in this Article:
Speiseeis. By Fritz Timm.
Meade-Chen Cane Sugar Handbook.
Immunoassays in Food Analysis. Ed. by B. A. Morris and M. N. Clifford.
Microbiology of Frozen Foods. Ed. by R. K. Robinson.
Microbiology of Fermented Foods, 2 volumes. Ed. by B. J. B. Wood.
Health or Hoax? The Truth about Health Foods and Diets. By Arnold E. Bender.
Spray Drying Handbook. 4th edn. Ed. by K. Masters.
Food Analysis: Principles and Techniques. Vol. 3. Biological Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker.
Basic Science for Food Studies. Ed. by V.L. Brownsell, C. J. Griffith and Eleri Jones.
Sensory Evaluation Practices. By Herbert Stone and Joel L. Sidel.
Trends in Modern Meat Technology. Ed. by B. Krol, P.S. van Roon and J.H. Houben.
Functional Properties of Food Components. Ed. by Yeshajahu Pomeranz.
Food Allergy. Ed. by Patricia Scowen, Gisela Medhurst and Jill Leslie.
Toxigenic Fungi - Their Toxins and Health Hazard. Ed. by H. Kurata and Y Ueno.     

Book Reviews

Book Reviews in this Article
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels. E.E. Ndi, B.G. Swanson, G.V. Barbosa-Canovas and L.O. Luedecke GENERAL PRINCIPLES: A Theoretical Analysis of Stress Concentrations in Gels Containing Spherical Fillers. Y.C. Gao, J. Lelievre and J. Tang. METHODOLOGY AND INSTRUMENTATION: Packing Line Bruise Evaluation for ‘Walla Walla’ Summer Sweet Onions. R.W. Bajema and G.M. Hyde. b METHODOLOGY AND INSTRUMENTATION: A Dynamic Sensor for Cherry Firmness. F.L. Younce and D.C. Davis. METHODOLOGY AND INSTRUMENTATION: Nondestructive Dynamic ForceAIefonnation Measurement of Kiwifruit Firmness (Actinidia deliciosa). J.A. Abbott and D.R. Massie. METHODOLOGY AND INSTRUMENTATION: Investigation of Gelation Phenomena of Some Polysaccharides by Ultrasonic Spectroscopy. Spectroscopy. M. Audebrand, J.L Doublier, D. Durand and J.R. Emergy. METHODOLOGY AND INSTRUMENTATION: Modelling Steady and Transient Rheologicsl Properties. C.F. Chan Man Fong, G. Turcotte and D. De Kee METHODOLOGY AND INSTRUMENTATION: Rheology of Cooked Debranned Maize Hour Suspensions. S. Bhattacharya and S. Bhattacharya. METHODOLOGY AND INSTRUMENTATION: Rheological Models for Xanthan Gum. (Research Note) Z. Xuewu, L. Xin, G. Dexiang, Z. Wei, X. Tong and M. Yonghong. METHODOLOGY AND INSTRUMENTATION: Rheological Behaviour of Sloe (Prunus Spinosu) Fruit Juices. A. Jbarz, A. Garvin and J. Costa. METHODOLOGY AND INSTRUMENTATION: Yield Stress and Relative Viscosity of Tomato Concentrates: Effect of Total Solids and Finisher Screen Size. B. Yoo Pangbae-Dong, Seochu-Gu, Seoul, So. Korea) and M.A. Rao. METHODOLOGY AND INSTRUMENTATION: Viscoelastic Properties of Butter. A. Shukla and S.S.H. Rizvi. SENSORY MEASUREMENTS: Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant M.F. Miller L.C. Hoover, K.D. Cook, A.L. Guerra, K.L. Huffman, H.C. Brittin and L.M. Huffman. FACTORS AFFECTING TEXTURE: Postmortem Changes in the Mechanical Properties and Ultrastructure of the Longissimus in Two Porcine Breeds. G. Minelli, J. C ulioli, X. Vignon and G. Monin. FACTORS AFFECTING TEXTURE: Pork Quality Audit: A Review of the Factors Influencing Pork Quality. J.E. Cannon, J.B. Morgan, J. Heavner, F.K. McKeith, G.C. Smith and D.L. Meeker. FACTORS AFFECTING TEXTURE: Initial Postmortem Porcine Muscle pH Effect on Heat-Induced Gelation Properties. Properties. Y.H. Lan, J.E. Novakofski, R.H. McCusker, M.S. Brewer, T.R. Carr and F.K. McKeith. FACTORS AFFECTING TEXTURE: Effect of Homogenization Pressure on Consistency of Tomato Jiuce. Jiuce. B.R. Thakur, R.K. Singh and A.K. Handa. FACTORS AFFECTING TEXTURE: Influence of Blanching Treatments on the Texture and Color of Some Processed Vegetables and Fruits. Z. Lin and E. Schyvens. FACTORS AFFECTING TEXTURE: Effect of Freezing Rate on the Rheological Behaviour of Systems Based on Starch and Lipid Phase. A.S. Navarro, M.N. Martino and N.E. Zaritzky. FACTORS AFFECTING TEXTURE: Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during “Spanish Green Olive Processing A. Jimknez, R. Guillbn, C. Sanchez, J. Fernhndez- Bola& and A. Heredia. FACTORS AFFECTING TEXTURE: Liquid Drainage and Firmness in Full-Fat, Low Fat and Fat-Free Cottage Cheese. M. Rosenberg, Z. Wang, G. Sulzer. FACTORS AFFECTING TEXTURE: Mechanical Properties of Gellan Gels in Relation to Divalent Cations. J. Tang, M.A. Tung and Y. Zeng. FACTORS AFFECTING TEXTURE: Softening Rates of Fermented Cucumber Tissue: Effects of pH, Calcium and Temperature. R.F. McFeeters, M.B. Balbuena and H.P. Fleming. FACTORS AFFECTING TEXTURE: Freeze-Thaw Stability of Prefermented Frozen lean Wheat Doughs: Effect of Flour Quality and Fermentation Time. J. Rashen, H. Hiirkonen and K. Autio.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Distinguishing Among Bruises in Peaches Caused by Impact, Vibration and Compression . P.J. Vergano, R.F. Testin, and W.C. Newall, Jr. GENERAL PRINCIPLES: Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies . R.B. Gupta, F. Bekes, and C.W. Wrigley GENERAL PRINCIPLES: A Mechanism of Bread Firming. I. Role of Starch Swelling . M.L. Martin, K.J. Zeleznak, and R.C. Hoseney GENERAL PRINCIPLES: A Mechanism of Bread Firming. II. Role of Starch Hydrolyzing Enzymes . M.L. Martin and R.C. Hoseney GENERAL PRINCIPLES: Prediction of the Non-Linear Viscoelastic Properties of a Hard Wheat Flour Dough Using the Bird-Carreau Constitutive Model . S.J. Dus and J.L. Kokini GENERAL PRINCIPLES: The Study of the Glass Transition of Glutenin Using Small Amplitude Oscillatory Rheological Measurements and Differential Scanning Calorimetry . A.M. Cocero and J.L. Kokini GENERAL PRINCIPLES: The Cox-Merz Rule Extended: A Rheological Model for Concentrated Suspensions and Other Materials with a Yield Stress . D. Doraiswamy, A.N. Mujumdar, I. Tsao, A.N. Beris, S.C. Danforth and A.B. Metzner GENERAL PRINCIPLES: Characterization of Nonlinear Creep Behavior of Two Food Products . R. Lu and V.M. Puri GENERAL PRINCIPLES: The Nonlinear Elastic Behavior of Polydisperse Hexagonal Foams and Concentrated Emulsions . A.M. Kraynik, D.A. Reinelt and H.M. Princen GENERAL PRINCIPLES: A Test Cell for Meat Cohesiveness Using the Instron Universal Testing Machine . H.W. Ockerman, D.M. Greene and R.R. Hodges GENERAL PRINCIPLES: Results of Testing Sensory Evaluation Methods . P. Molnar, V. Nágel and L. Katona GENERAL PRINCIPLES: Universal Laboratory Texturometer . Á. Álmos GENERAL PRINCIPLES: Textural Determination of “Montomorency” Cherries Using Shear/Compression and Stone Removal . C.R. Santerre, J.N. Cash and A.F. Iezzoni GENERAL PRINCIPLES: A Device to Measure the Dynamic Shear Properties of Small Samples . M.E. Mackay and C.A. Cathey GENERAL PRINCIPLES: A Probe Impact Sensor for Fruit Firmness Measurement . M. Delwiche and Y. Sarig GENERAL PRINCIPLES: Prediction of Apple Bruising Due to Impact on Different Surfaces . P. Chen and R. Yazdanu GENERAL PRINCIPLES: Impact Bruise Resistance of Peaches . G.H. Brusewitz, T.G. McCollum and X. Zhang GENERAL PRINCIPLES: Triaxial Test Sample Size Effect on Stress Relaxation of Wheat En Masse . R.G. Bock, V.M. Puri and H.B. Manbeck GENERAL PRINCIPLES: Electromyographic Measurement of Textural Changes of Foodstuffs During Chewing . H. Sakamoto, T. Harada, T. Matsukubo, Y. Takaesu and M. Tazaki GENERAL PRINCIPLES: Evaluation of Food Texture by the Masticatory Pattern. I. Analysis of Chewing Force Pattern in the Mouth . J. Takahashi and F. Nakazawa GENERAL PRINCIPLES: The Measurement of Mechanical Properties of Cheese . J.H. Dobrzycki and N. Baryko-Pikielna GENERAL PRINCIPLES: A Simple Antibody-Based Test for Dough Strength. I. Development of Method and Choice of Antibodies . J.H. Skerritt GENERAL PRINCIPLES: II. Genotype and Environmental Effects . INSTRUMENTAL MEASUREMENTS: Oscillatory Rheometry of Starch-Water Systems: Effect of Starch Concentration and Temperature . L.M. Hansen, R.C. Hoseney and J.M. Faubion INSTRUMENTAL MEASUREMENTS: Characterization of the Maturation Process by Changes in Pineapple Fruit Texture . H. Vega-Mercado and I. Beauchamp de Caloni INSTRUMENTAL MEASUREMENTS: Relationship of Properties of Rice to Texture of Japonica and Japonical/Indica cooked rice . Y.H. Hong, H.S. Ahn, S.K. Lee and S.K. Jun INSTRUMENTAL MEASUREMENTS: Investigations on the Physical Properties of Whipped Egg White Foam by the Multi-Biting Test . S. Tsuji CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Prediction of Sensory Evaluation of Gel Texture by Instrumental Measurement . Y. Watanabe, K. Amaike, T. Tomita and H. Aoki CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Textural Classification of Foods Based on Warner-Bratzler Shear . N. Chand CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: The Relation Between Instrumental Firmness Measurements and Sensory Chewing Texture of Briihwurst Sausages . P.G. Klettner SENSURY ASSESSMENT: Sensory Analysis of Fiber Formulated Ground Pork Patties . S1. Todd, F.E. Cunningham, J.R. Schwenke and S.J. Goetsch. SENSURY ASSESSMENT: Sensory and Instrumental Evaluation of the Mouthfeel of Beer . S.A. Langstaff, J.-X. Guinard and M.J. Lewis SENSURY ASSESSMENT: The Effect of Temperature on Carbonation Perception . N.J. Newton Yau and M.R. McDaniel SENSURY ASSESSMENT: Evaluation of Cooking Quality of Potatoes Using Sensory and Instrumental Methods . I. Sensory Evaluation. G. Böehler, F. Escher and J. Solms FACTORS AFFECTING TEXTURE: Breakage Susceptibility of Shelled Corn Due to Rehydration and Redrying . L.G. Tabil, A. Noomhorm and L.R. Verma FACTORS AFFECTING TEXTURE: Dry Bean (Phaseofus vulgaris) Hardening and the Consequences of Pectin Methylesterase Activity in Storage . M.M. Mafuleka, D.B. Ott, G.L. Hosfield and M.A. Uebersax FACTORS AFFECTING TEXTURE: Shelf-Life Extension of Michigan Apples Using Sucrose Polyester . Y.-L. Chai, D.B. Ott and J.N. Cash FACTORS AFFECTING TEXTURE: Precooling and Modified Atmosphere Storage of Green Asparagas . Y. Gari Cpy, G.S.V. Raghaven, F. Castaigne, J. Arul and C. Willemot FACTORS AFFECTING TEXTURE: Texture Analysis of Cheddar Cheese Made From Ultrafiltered Milk . S. Lakhani, E.A. Gullett, L.K. Ferrier and A.R. Hill FACTORS AFFECTING TEXTURE: Ultrastructural and Textural Changes in Processed Carrot Tissue . E.M. Ahmed, S. Mirza and A.G. Arreola FACTORS AFFECTING TEXTURE: The Effect of Marination and Cooking on the Mechanical Properties of Intramuscular Connective Tissue . G.J. Lewis and P.P. Purslow FACTORS AFFECTING TEXTURE: Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets . M.E. Sirois, B.M. Slaby, R.H. True and R.E. Martin FACTORS AFFECTING TEXTURE: Rheological and Structural Properties of Wiener-Type Products Substituted with Vital Wheat Gluten . C.-Y. Ma, S.H. Yiu and G. Khanzada FACTORS AFFECTING TEXTURE: Effect of Washing on the Texture and Microstructure of Frozen Fish Mince . K.S. Yoon, C.M. Lee and L.A. Hufnagel FACTORS AFFECTING TEXTURE: Influence of Cultivar, Fruit Maturity and Fruit Anatomy on Apple Sauce Particle Size and Texture . W.P. Mohr FACTORS AFFECTING TEXTURE: Mechanical Properties of Composite Fruit Products Based on Hydrocolloid Gel, Fruit Pulp and Sugar . A. Nussinovitch, I.J. Kopelman and S. Mizrahu FACTORS AFFECTING TEXTURE: Effects of Freezing Rate and Storage Time on the Structural Properties of Minced Meat . G.S. Mittal and S. Barbut RELATIONSHIP TO STRUCTURE: Mechanics of Parenchyma Tissue Based on Cell Orientation and Microstructure . Q. Gao and R.E. Pin     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effects of “Ante Mortem” Treatment with Intraperitoneal Injections of Calcium Gluconate and Magnesium Sulphate on Tenderness of Frozen Lamb. E. Garcia-Matamoros, A. Moral, F. Jimenez and F. Senz. GENERAL PRINCIPLES: Structural - Mechanical Properties of Fresh Raw Meat, and Technologically Caused Changes. I. Kieszling and H. J. Raeuber. GENERAL PRINCIPLES: Gelation of Reconstituted Whey Powders by Heat. R. M. Hillier, R. L. J. Lyster and G. C. Cheeseman. GENERAL PRINCIPLES: Study of the Flow Behavior in the Low Flow Region of Skim Milk Solutions. K. Kubota, T. Matsumoto, K. Suzuki and H. Hosaka. INSTRUMENTATION AND METHODOLOGY: Apparatus for Determining the Rheological Properties of Meat Products. V.D. Kosoi, V.A. Gonotekii, S.N. Shevchenko, O.V. Zvonov, V.M. Yakushin and O.N. Kashelkin. INSTRUMENTATION AND METHODOLOGY: Instrument for Texture of Small Curd Cottage Cheese. A. Perry and P. A. Carroad INSTRUMENTATION AND METHODOLOGY: A Nondestructive Test for Determination of Optimum Maturity of French (Green) Beans (Phaseolus vulgaris). H.S. Ramaswamy, S. Ranganna and V.S. Govindarajan. INSTRUMENTATION AND METHODOLOGY: Viscoelastic, Dielectric and Piezoelectric Behavior of Solid Amylose. K. Nishinon and E. Fukoda. INSTRUMENTATION AND METHODOLOGY: Note on a Method for Measuring Breakage Susceptibility of Shelled Corn during Handling. B. S. Miller, J. W. Hughes, R. Rousser and Y. Pomeranz. INSTRUMENTATION AND METHODOLOGY: An Instrument for Measuring the Springiness of Chhana. V. K. Gera and G. S. Rajorhia. INSTRUMENTATION AND METHODOLOGY: Use of a Penetrometer to Determine Firmness of Emulsion-type Sausage. L. Andersson and K. E. Hansson. INSTRUMENTATION AND METHODOLOGY: Penetrometer to Evaluate Sausage Meat Quality. V. M. Gorbatov, A. V. Gorbatov, V. D. Kosoi and O. V. Zronov. INSTRUMENTATION AND METHODOLOGY: An Application of the Ultrasonic Pulse Echo Technique to the Measurement of Crispness of Biscuits. M.J.W. Povey and C.A. Harden. OBJECTIVE MEASUREMENT: Behaviour of the Mechanically Separated Flesh of Some Common Fish Species of the Mexican Shrimp By-catch During Storage at —20%. M.A. Tableros*and R.H. Young**. OBJECTIVE MEASUREMENT: Sheer Stress Relaxation of Wheat Flour Dough and Gluten. L. Bohlin and T.L-G. Carlson. OBJECTIVE MEASUREMENT: Changes in the Mechanical Properties of Rhein Riesling Grapes During Ripening. J. Frybort. OBJECTIVE MEASUREMENT: Storage Temperature and the Dynamic Elasticity of Apples and Potatoes. J. van Lancker. OBJECTIVE MEASUREMENT: Objective Measurement of Cottage Cheese Texture. P.C. Vasavade. OBJECTIVE MEASUREMENT: Subjective and Objective Assessments of the Degree of Cooking of Potatoes Heated by Different Methods. R. Collison, K. Johnson, O.O. Okikiolu and A. West. OBJECTIVE MEASUREMENT: A Rapid Batter Expansion Method for Testing the Baking Quality of Wheat Flours. Nawab Khan and Manzoor Elahi. OBJECTIVE MEASUREMENT: Emulsifying Properties of Undenatured Potato Protein Concentrate. F. Holm and S. Eriksen OBJECTIVE MEASUREMENT: Precision in the Measurement of Meat Texture. E. Dransfield and H.J.H. Mac-Fie. RELATIONSHIP TO STRUCTURE: The Carrageenan from Iridaea undulosa B.; Analysis, Fractionation and Alkaline Treatment. M. C. Matulewicz and A.S. Cerezo. RELATIONSHIP TO STRUCTURE: The Textural Quality of Cooked Potatoes.I. The Relationship of Cooking Time to the Separation and Rupture of Potato Cells. M. Nonaka. RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Rheological Behavior of Juices and Purees of Fruits and Vegetables. T. R. Garcia and A. I. Buron. RELATIONSHIP TO STRUCTURE: The Influence of the Structure of Starch on Its Rheological Properties. D. Howling. RELATIONSHIP TO STRUCTURE: Relationship Between Covalent Structure of Xanthomonas Polysaccharide (Xanthan) and its Function as a Thickening, Suspending and Gelling Agent. K. C. Symes.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Thermal Denaturation of Proteins in Post Rigor Muscle Tissue as Studied by Differential Scanning Calorimetry. Eva Stabursvik and Harald Martens. GENERAL PRINCIPLES: Effect of Milk Concentration on the Nature of Curd Formed During Renneting, A Theoretical Discussion. D.G. Dalgleish. GENERAL PRINCIPLES: Hardening of Food Texture Induced by Microwave Irradiation. III. Changes in Starch Granules Under Conditions of Limited Water. A. Higo, M. Okubo and S. Michiko GENERAL PRINCIPLES: Infared and Laser-Raman Spectroscopic Studies of Thermally-Induced Globular Protein Gels. A.H. Clark, D.H.P. Saunderson and A. Suggett. GENERAL PRINCIPLES: Electron Microscopy of Network Structures in Thermally-Induced Globular Protein Gels. A.H. Clark, F.J. Judge, J.B. Richards, J.M. Stubbs and A. Suggett. GENERAL PRINCIPLES: Cs NMR in the Sol Gel State of Aqueous Carrageenan. Selective Site Binding of Cesium and Potassium Ions in Kappa-Carrageenan Gels. H. Grasdalen and O. Smidsrod. GENERAL PRINCIPLES: Relationship of Chewing Sounds to Judgments of Food Crispness. C.M. Christensen and Z.M. Vickers. GENERAL PRINCIPLES: Apparent Activation Energy of Viscous Flow in Pectin Jellies. R.H. Walter and R.M. Sherman. GENERAL PRINCIPLES: Ultrastructural Examination of Egg Albumen Protein Foams. T.M. Johnson and M.E. Zabik. GENERAL PRINCIPLES: Network Structure in Gels of Rod-like Polypeptides. K. Tohyama and W.G. Miller GENERAL PRINCIPLES: Dynamic Viscoelastic Properties of Gelatin Gels in Glycerol-Water Mixtures. J.L. Laurent, P.A. Janmey and J.D. Ferry. INSTRUMENTATION & METHODOLOGY: A Simple Centrifugal Method for Measuring Expressible Moisture, A Water Binding Property of Muscle Foods. C.A. Jauregui, J.M. Regenstein and R.C. Baker. INSTRUMENTATION & METHODOLOGY: Measuring the Breakage Susceptibility of Shelled Corn. B.S. Miller, J.W. Hughes, R. Rousser and Y. Pomeranz. INSTRUMENTATION & METHODOLOGY: Measurement of Corn Kernel Hardness. T.L. Tran, J.M. deMan and V.F. Rasper. INSTRUMENTATION & METHODOLOGY: Measuring the Breakage Susceptibility of Soybeans. B.S. Miller, J.H. Hughes, Y. Pomeranz and G.D. Booth. INSTRUMENTATION & METHODOLOGY: Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle. A.B. Cole Jr. and G. W. Davis. INSTRUMENTATION & METHODOLOGY: Low-Shear, Small Volume Viscoelastometer. K.S. Zaner, R. Fotland, and T.P. Stossel. INSTRUMENTATION & METHODOLOGY: A New Method and Apparatus for Measuring Foam Stability. G. Nishoika (NASA, George C. Marshall OBJECTIVE MEASUREMENTS: The Effect of Stabilisers on the Viscosity of an Ice Cream Mix. John I.L. Cottrell, Geoffrey Pass and Glyn O. Phillips OBJECTIVE MEASUREMENTS: Rheological Studies of Agar-Agar Gels Prepared from Makusa (Gelidium Amansii) Gathered in Different Seasons. M. Watase and K. Nishinari. OBJECTIVE MEASUREMENTS: Effect of Sodium Hydroxide Pretreatment on the Relaxation Spectrum of Concentrated Agar-Agar Gels. M. Watase and K. Nishinari. SENSORY MEASUREMENTS: Sensory Textural Properties of Stabilized Ice Cream. L.J. Moore and C.F. Shoemaker. SENSORY MEASUREMENTS: Evaluation of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings. H.R. Cooper and T.A. Watts. SENSORY MEASUREMENTS: Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements. A.S. Trant, R.M. Pangborn and A.C. Little. FACTORS AFFECTING TEXTURE: Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products. R.A. Segars, A.V. Cardello and J.S. Cohen. FACTORS AFFECTING TEXTURE: Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties. H. Aoki, O. Taneyama, N. Orimo and I. Kitagawa. FACTORS AFFECTING TEXTURE: Changes in the Tenderness of Meat Cooked at 50–65d?C. P.E. Bouton and P.V. Harris. FACTORS AFFECTING TEXTURE: Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products. E.E. Katz and T.P. Labuza. FACTORS AFFECTING TEXTURE: Determining the Radial Distribution of Specific Gravity Within Potato Tubers. A.R. Quarmby. FACTORS AFFECTING TEXTURE: Improved Method for Preparation of Fruit-Simulating Alginate Gels. C. Pelaez and Marcus Karel. FACTORS AFFECTING TEXTURE: Recipes for Improvement of Scooperability of Ice Cream. F. Bray. FACTORS AFFECTING TEXTURE: Molds in Brined Cucumbers: Cause of Softening During Air-Purging of Fermentations. R.N. Costilow, K. Gates and M.L. Lacy. FACTORS AFFECTING TEXTURE: Influence of Heat and SO₂ Treatments on Some Quality Characteristics of Intermediate Moisture Bananas. A. Levi, J.R. Ramirez-Martinez and H. Padua. FACTORS AFFECTING TEXTURE: Processing of Grapefruit Segments Containing Membranes. H. Hannan Jr. FACTORS AFFECTING TEXTURE: Physical Properties of Milk and Milk Products I Hardness, Breaking Energy and Elastic Modulus of Milk Rennet Curd. T. Ohashi, S. Haga, H. Fujino, S. Taniyama, K. Yamauchi and T. Akiyame. FACTORS AFFECTING TEXTURE: As measured with a rheometer, hardness, breaking strength and elastic modulus of rennet curd varied significantly among different milk samples. Positive correlations were found among these three physical parameters. FACTORS AFFECTING TEXTURE: The Influence of Collagen on the Rheological Properties of Meat Homogenates. M. Sadowska, Z.E. Sikorski and M. Dobosz. FACTORS AFFECTING TEXTURE: Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and CMC Solutions. M.A. Rao, R.H. Walter and H.J. Cooley. FACTORS AFFECTING TEXTURE: Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat. C.E. Lyon, B.C. Lyon, C.E. Davis, and W.E. Townsend.     

Book Reviews

Microbiological Methods, 5th ed. By C. H. Collins and Patricia M. Lyne.
Basic Food Chemistry, 2nd Ed. By Frank A. Lee.
Developments in Food Analysis Techniques, Vol. 3. Ed. by R. D. King.
Control of Food Quality and Food Analysis. Ed. by G. G. Birch and K. J. Parker.
Carbohydrate Metabolism in Plants. By C. M. Duffus and J. H. Duffus.
Developments in Food Colours, Vol. 2. Ed. by John Walford.
Manual for Social Surveys on Food Habits and Consumption in Developing Countries. By Adel P. den Hartog and Wija A. van Staveren.
Physical Properties of Foods. Ed. by Ronald Jowitt.     

Book Reviews

Book reviewed in this articles.
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology .     

Book reviews

Book Reveiwed in this article:
Controlling Dietary Fiber in Food Products . Leon Prosky & Jonathan Devries. Chapman and Hall.
Chemical Senses Volume 4 Appetite and Nutrition . Edited M.I. Friedman, M.G. Tordoff and M.R. Kare.
Data Sourcebook for Food Scientists and Technologists . Edited by Y.H. Hui.
Modern Food Microbiology . Edited by James M. Jay. Chapman & Hall.
Pearson's Composition and Analysis of Foods . Edited by R.S. Kirk and R. Sawyer.
Biotechnology and Nutrition . Edited by D.D. Bills and Shain-dow Kung.
The Chemistry and Technology of Pectin . Edited by R.H. Walter.
Free Radicals and Food Additives . Edited by O.I. Aruoma and B. Halliwell.
The Chemistry and Technology of Cereals as Food and Feed . second edition. Edited by S.A. Matz.     

Book Reviews

Book Reviewed in this Article:
Vitamin C. Ed. by G. G. B irch and K. P arker .
Vegetable Protein Processing: Food Technology Review No. 16. By L. P. H anson .
Micro-organisms in Foods, Vol. 2. Sampling for microbiological analysis: principles and specific applications.
Affinity Chromatography. By C. R. L owe and P. D. G. D ean .
Bakery Products—Yeast Leavened: Food Technology Review No. 20. By D. J. D e R enzo .
Sugars in Nutrition. Ed. by H. L. S ipple and K. W. M cnutt .     

Book Reviews

Book reviews in this Articles:
Sugar—Chemical, Biological and Nutritional Aspects of Sucrose. Ed. by J. Y udkin , J. E delman and L. H ough .
Biochemistry of Foods. By N. A. M. E skin , H. M. H enderson and R. J. T ownsend .
Beef Processing and Marketing. Ed. by D. E. H ood .
Carotenoids. Ed. by O. I sler .
Soybeans as a Food Source. By W. J. W olf and J. C. C owan .     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts . R. Pressey GENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield . S. H. I. Al-Mashat and C. A. Zuritz GENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture . J. S. Chen, C. M. Lee and C. Crapo GENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality . K. Katsaras and K. D. Budras INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High-Methoxyl Pectin/Fructose Gels . M. A. Rao and H. J. Cooley INSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening . R. Thiagu, N. Chand and K. V. R. Ramana METHODOLOGY & INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions . L. de Vargas, J. Perez-Gonzalez and J. de J. Romero-Barenque METHODOLOGY & INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs . H. Huang and J. L. Kokini METHODOLOGY & INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility . S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. Keener METHODOLOGY & INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility . S. A. Watson and H. M. Keener SENSORY ASSESSMENT: A Study of Texture-Flavor Interactions Using Free-Choice Profiling . I. Jaime, D. J. Mela and N. Bratchell FACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties . M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. Reagan FACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties . K. Schmidt, A. Lundy, J. Reynolds and L. N. Yee FACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low-Moisture Part-Skim Mozzarella Cheese . H. A. Diefes, S. S. H. Rizvi and J. A. Bartsch FACTORS AFFECTING TEXTURE: Base-Mediated Firmness Retention of Sweetpotato Products . W. M. Walter, Jr., H. P. Fleming and R. F. McFeeters FACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients . B. Yoo and C. M. Lee FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste . H. R. Kim, P. Muhrbeck and A.-C. Eliasson FACTORS AFFECTING TEXTURE: Amylopectin-Staling of Cooked Nonwaxy Milled Rices and Starch Gels . C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. Biliadens FACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes . R. A. Miller and R. C. Hoseney FACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust . D. M. Larsen, C. S. Setser and J. M. Faubion GENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour . H. Luyten W. Kloek and T. van Vliet INSTRUMENTATION & METHODOLOGY: Development of a Single-Kernel Wheat Characterization System . C. R. Martin. R. Rouser and D. L. Brabec INSTRUMENTATION & METHODOLOGY: Measurement of Single-Kernel Wheat Hardness Using Near-Infrared Transmittance . S. R. Delwiche INSTRUMENTATION & METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness . H. Chen and J. Dr Baerdemaeker INSTRUMENTATION & METHODOLOGY: Breakage Susceptibility of Corn of Different Stress-Crack Categories . S. Gunasekaran and K. Muthukumarappan     

BOOK REVIEWS

Book Reviews in this Article:
FOOD FOR HEALTH IN THE PACIFIC RIM . Edited by J.R. Whitaker, N.F. Haard, C.F. Shoemaker and R.P. Singh. 1999. Food and Nutrition Press, Inc., Trumbull, CT. 611 pp. Hardcover. $140. ISBN:0917678-46-X.
STARCHES . David J. Thomas and William A. Atwell. Eagan Press Handbook Series. Eagan Press, St. Paul, Minn. 1999. ISBN 0-891127-01-2. Softcover. 94 pp. $59.
FISH SMOKING & DRYING: PRODUCTION AND QUALITY . Edited by Peter E. Doe. Technomic Publishing, Lancaster, Pennsylvania, 1998. 250 pages, 6 × 9 format, Hardbound, ISBN: 1-56676-668-0, $89.95.
LIPID OXIDATION . Edited by Edwin N. Frankel. The Oily Press Ltd., Dundee. 1998. 300 pp. ISBN 0951417193. Hardcover. $76.
SOURCE BOOK OF ENZYMES . John Stephen White and Dorothy Chong White. 1997. CRC Press LLC, Boca Raton, FL. 1306 pp. Hardcover. $99.95. ISBN 08493-9470-8.
NUTRICINES, FOOD COMPONENTS IN HEALTH AND NUTRITION . Clifford A. Adams. Nottingham University Press, Nottingham. 1999. ISBN 1-89767-90-5. 128 pp. Paperback. Illustrated. $19.50.     

BOOK REVIEWS

Gums and Stabilisers For The Food Industry 3. G. O. Phillips, D. J. Wedlock and P. A. Williams.
Functional Properties of Food Macromolecules, J. R. Mitchell and D. A. Ledward.
Methods for the Determination of Vitamins in Food. Recommended by COST 91. G. Brubacher, W. Muller-Mutot and D. A. T. Southgate.
Evaluation of Quality of Fruits and Vegetables. E. Pattee.
Encyclopedia of Emulsion Technology. Vol. 2 P. Becher.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Induced Hard-To-Cook State in Cowpeas by Freeze-Thawing and Calcium Chloride Soaking . K. Liu, D. Phillips and K. H. McWatters METHODOLOGY AND INSTRUMENTATION: Developing a Handling Simulator for Predicting Stored Potato Quality . J. L. Varns, P. H. Orr and J. M. Sacks METHODOLOGY AND INSTRUMENTATION: Flow Behavior of Wheat Flour-Water Dough Using a Capillary Rheometer. I. Effect of Capillary Geometry . N. Sharma, M. A. Hanna and Y. R. Chen METHODOLOGY AND INSTRUMENTATION: II. Effects of Water, Protein, Mix and Rest Time . N. Sharma, M. A. Hanna and D. B. Marx METHODOLOGY AND INSTRUMENTATION: Viscoelastograph Measures and Total Organic Matter Test: Suitability in Evaluating Textural Characteristics of Cooked Pasta . M. G. D'Egidio, B. M. Mariani, S. Nardi and P. Novaro INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Studies on Salt-Soluble Proteins from Three Porcine Muscles . G. H. Robe and Y. L. Xiong INSTRUMENTAL MEASUREMENTS: Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness . N. M. Edwards, M. S. Izydorczyk, J. E. Dexter and C. G. Biliaderis SENSORY EVALUATION: Sensory Quality of Australian D'Agen Prunes in Relation to Fruit Maturity and Chemical Composition . K. J. Scott, C. M. C. Yuen and G.-H. Kim FACTORS AFFECTING TEXTURE: Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology . L. J. Malcolmson, R. R. Matsuo and R. Balshaw FACTORS AFFECTING TEXTURE: Sensory and Physical Properties of Cakes with Bovine Plasma Products Substituted for Egg . C. C. Lee, J. A. Love and L. A. Johnson FACTORS AFFECTING TEXTURE: Flour, Starch and Composite Breadmaking Quality of Various Cassava Clones . G. Eggleston, P. E. Omoaka and A. U. Arowshegbe FACTORS AFFECTING TEXTURE: Flour, Starch and Alternative (Wheatless) Breadmaking Quality of Various Cassava Clones . G. Eggleston, P. E. Omoaka and A. U. Arowshegbe FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste . H. R. Kim, P. Muhrbeck and A.-C. Eliasson FACTORS AFFECTING TEXTURE: Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts . K. Cooksey, B. P. Klein and F. K. McKeith FACTORS AFFECTING TEXTURE: Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions . T. Ponappa, J. C. Scheerens and A. R. Miller FACTORS AFFECTING TEXTURE: Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour . S. Bhattacharya, H. Das and A. N. Bose FACTORS AFFECTING TEXTURE: Changes in Textural Properties of Beef Longissirnus dorsi Muscle During Aging . K. Boakye and G. S. Mittal FACTORS AFFECTING TEXTURE: Effect of Ozone on Softening Enzymes, Sorbate, Pigment and Bacteria in Recycled Pickle Brine . A. R. Brigance and R. Buescher     

LITERATURE ABSTRACTS

1. General Principles: ‘Hypothesis for the Structure and Rheology of Glutenin’, by J. A. D. Ewart 1. General Principles: ‘Texture, Structure Affect Flavor Release Rate’, by H. Knechtel 1. General Principles: ‘Collection and Classification of Texture Words’, by S. Yoshikama, S. Nishimaru, T. Tashiro, and M. Yoshida 1. General Principles: ‘Collection and Analysis of Texture Words’, by S. Yoshikawa, S. Nishimani, T. Tashiro, and M. Yoshida 2. Instrumentation and Methodology: ‘A Simple Extension Apparatus for Gelatin Gels’, by W. G. Cobbett 2. Instrumentation and Methodology: ‘A Method for Measuring the Firmness of the Cell-Wall Material of Bread’, by R. C. E. Guy and J. J. Wren 2. Instrumentation and Methodology: ‘The Rheological Testing of Wheat Glutens and Doughs (A Letter)’, by P. W. Heaps, T. Webb, P. W. Eggitt Russell, and J. B. M. Coppock 2. Instrumentation and Methodology: ‘New Dimensions Relating to the Textural Quality of Semi-Solid Foods and Ingredient Systems’, by W. F. Henry and M. H. Katz 2. Instrumentation and Methodology: ‘Routine Rheological Tests in the British Food Industry’, by H. G. Muller 2. Instrumentation and Methodology: ‘Measures Food-Flow Behavior’, by S. J. Popson and J. V. Ziemba 2. Instrumentation and Methodology: ‘Development of a Penetrometer Test to Predict Meat Tenderness’, by J. M. Tuomy and L. C. Hinnergardt A. FOODS 3. Objective Measurements: ‘Two Kinds of Firmness in Apples’, by M. C. Bourne A. FOODS 3. Objective Measurements: ‘The Effect of Sample Dimensions on the Cleaving of Meat in the Objective Assessment of Tenderness’, by C. L. Davey and K. V. Gilbert A. FOODS 3. Objective Measurements: ‘Cottage Cheese Texture’, by J. M. de Man A. FOODS 3. Objective Measurements: ‘An Instrument for Automatically Measuring the Firmness of Red Tart Cherries’, by R. G. Diener, J. H. Levin, and R. J. Wolthuis A. FOODS 3. Objective Measurements: ‘Measurements of Olive Texture. II: Compression and Shear Compression Tests’, by M. J. F. Diez and A. V. Sigler A. FOODS 3. Objective Measurements: ‘Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph. 1: Examination of Test Condition’, by F. Goto and Y. Yokoo A. FOODS 3. Objective Measurements: ‘Comparison of Sarcomere Length to Other Predictors of Beef Tenderness’, by R. D. Howard and M. D. Judge A. FOODS 3. Objective Measurements: ‘Rheological Activity of Peptides. Simple Disulphides and Simple Thiols in Wheaten Dough’, by I. K. Jones and P. R. Carnegie A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. I: Introduction’, by D. J. Linehan and J. C. Hughes A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. II: Relationships between Intercellular Adhesion and Chemical Composition of the Tuber’ A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. II: Intercellular Adhesion of Chemically Treated Tuber Sections’ A. FOODS 3. Objective Measurements: Determination of the Period of Mixing of Praline Paste by Measuring Changes in its Rheological Properties’, by L. N. Lunin and Yu. A. Machikhin A. FOODS 3. Objective Measurements: ‘Spaghetti Tenderness Testing Apparatus’, by R. R. Matsuo and G. N. Irvine A. FOODS 3. Objective Measurements: ‘Viscosity Profile of Typical Polysaccharides in the Ultra-Low Shear Rate Range’, by T. C. Patton A. FOODS 3. Objective Measurements: ‘Investigations on Starches from Major Starch Crops Grown in Ghana. 1: Hot Paste Viscosity and Gel-Forming Power’, by V. Rasper A. FOODS 3. Objective Measurements: ‘Viscosity of Egg and Egg Products’, by A. M. Scalzo, R. W. Dickerson, Jr., J. T. Peeler, and R. B. Read, Jr. B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscoelastic Properties of Pharmaceutical Semisolids. I: Ointment Bases’, by S. S. Davis B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscoelastic Properties of Pharmaceutical Semisolids. II: Creams B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscosity and Practical Yield Value of Washable O/W Creams as Influenced by the Complex Emulsifier System’, by K. Münzel and K. Berneis 4. Sensory Measurements: ‘Training for Peak Sensory Performance’, by R. Brenan and M. Vaisey 4. Sensory Measurements: ‘The Effect of Roasting up to Various Internal Temperatures on Weight Loss, and Some Physico-Chemical and Palatability Characteristics of Loins of Very Young Cattle Type “Baby Beef”, by F. Bucar and A. Frolich 4. Sensory Measurements: ‘Personality Traits and Sensory Performance’ by D. Henderson and M. Vaisy 4. Sensory Measurements: ‘Note on Sequential Tasting Tests’, by E. H. Steiner 4. Sensory Measurements: ‘Scientific Basis of Taste, Flavour and Texture of Foods’, by A. G. Ward 5. Factors Affecting Texture: ‘pH and Quality of Chicken Frankfurters’, by R. C. Baker, J. M. Darfler, and D. V. Vadehra 5. Factors Affecting Texture: ‘Study of Ultrastructural Modifications due to Freezing In Vegetable Produce’, by M. Bassi and M. G. Crivelli 5. Factors Affecting Texture: ‘Polygalacturonase Content of Dates and its Relation to Maturity and Softness’, by S. Hasegawa, V. P. Maier, H. P. Kaszycki, and J. K. Crawford 5. Factors Affecting Texture: ‘Pectinesterase and Textural Changes in Processed Apple Slices’, by Y. S. Lee and R. C. Wiley 5. Factors Affecting Texture: ‘Effect of Maturity and Marbling of Beef on Sensory, Histological and Related Characteristics of Rib Steaks’, by H. L. Norris, D. L. Harrison, L. L. Anderson, B. von Welch, and H. J. Tuma 5. Factors Affecting Texture: ‘Effect of Some Factors on the Rheological Properties of Raw-Material Emulsions for Biscuits’, by A. D. Prokopenko and I. M. Roiter     

Book reviews

Immunoassays for Veterinary and Food Analysis—1. Edited by B. A. Morris, M. N. Clifford & R. Jackman
Dictionary of Food and Nutrition By J. Adrian, G. Legrand & R. Frangne
Vegetable Breeding, vols. 1–3. Florida: By Kalloo. CRC Press, 1988
Food Toxicology. A Perspective on the Relative Risks . Edited by S. L. Taylor & R. A. Scanlan
Chitin and Chitosan—Sources, Chemistry, Biochemistry, Physical Properties and Applications . Edited by G. Skjak-Braek, T. Anthonsen
Chemical Senses, vol. 1. Receptor events and transduction in taste and olfaction. Edited by J. G. Brand, J. H. Teeter, R. H. Cagan & M. R. Kare
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products . By G. Hoffman
Rapid Assessment of Community Nutrition Problems – A Case Study of Parbhani, India . By P. Kashyap & R. H. Young
Water and Food Quality, Edited by T. M. Hardman
The Science and Technology of Whiskies, Edited by J. R. Piggott, R. Sharp & R. E. B. Duncan
Rancidity in Foods, 2nd edn. Edited by J. C. Allen & R. J. Hamilton
Safety of Irradiated Foods, By J. F. Diehl     

Book reviews

Book Reviewed in this Article:
Micro-algal Biotechnology. Edited by Michael A. Borowitzka and Lesley J. Borowitzka.
Advances in Cereal Science and Technology, Volume IX . Edited by Yeshajaha Pomeranz.
Sucrose . Edited by Gaston Vettorazzi & Ian Macdonald.
Preconcentration and Drying of Food Materials . By S. Bruin.
Low-calorie Products . Edited by G. G. Birch & M. G. Lindley.
Food Preservation by Moisture Control . Edited by C. C. Seow.
Nutrient Interactions . IFT Basic Symposium Series. Edited by C. E. Bodwell & J. W. Erdman Jr. Marcel Dekker Inc.
Meat Science, Milk Science & Technology . (World Animal Science, B3). Edited by H. R. Cross and A. J. Overby.
Single Cell Oil . Edited by R.S. Moreton.
Progress in Industrial Microbiology 25: Computers in fermentation technology . Edited by M. E. Bushell.
Trace Minerals in Foods (Food Science & Technology Series/28) . Edited by Kenneth T. Smith.
Adulteration of Fruit Juice Beverages . Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes.