LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Viscoelastic Behavior of f3-Lactoglobulin Gel Structures. M. Stading and A.-M. Hermansson GENERAL PRINCIPLES: Effect of Ammonium Salts on Rheological and Thermal Properties of Kappa-Carrageenan Gels. M. Watase GENERAL PRINCIPLES: Dough Structure, Dough Rheology and Baking Quality. A. H. Bloksma GENERAL PRINCIPLES: Correlation of Protein Sulfhydryls with the Strength of Heat-Formed Egg White Gels White Gels (Res. Note). B. A. Margoshes GENERAL PRINCIPLES: Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels. K. Katsuta GENERAL PRINCIPLES: Rheological Characterization of Crosslinked Waxy Maize Starch Solutions Under Low Acid Aseptic Processing Conditions Using Tube Viscometry Techniques. R. V. Dail GENERAL PRINCIPLES: Changing the Viseoelastie Properties of Cooked Rice Through Protein Disruption. B. R. Harnaker and V. K. Griffin INSTRUMENTAL MEASUREMENTS: Influence of Composition on the Resistance to Compression of Kappa Carrageenan-Locust Bean Gum-Guar Gum Mixed Gels: Relationship Between Instrumental and Sensorial Measurements. M. H. Damasio, S. M. Fiszman, E. Costell and L. Duran METHODOLOGY AND INSTRUMENTATION: Impact Damage to Soybean Seed as Affected by Surface Hardness and Seed Orientation. M. D. Evans and R. G. Holmes METHODOLOGY AND INSTRUMENTATION: Determining Viscosity of Fluid Foods by Continuous Lift (Res. Note). C. H. Runyon and K.L. McCarthy METHODOLOGY AND INSTRUMENTATION: A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup. N. G. Stoforos and D. S. Reid METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Dough Properties. D. W. Creighton and R. C. Hoseney METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Flour Quality. D. W. Creighton and R. C. Hoseney METHODOLOGY AND INSTRUMENTATION: Physical and Structural Properties of Wheat Endosperm Associated with Grain Texture. G. M. Glenn and R. M. Saunders FACTORS AFFECTING TEXTURE: Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans. K. Skierkowski FACTORS AFFECTING TEXTURE: Effects of Salts and pH on Heating-Related Softening of Snap Beans. J. P. Van Buren, W. P. Kean, B. K. Gavitt FACTORS AFFECTING TEXTURE: Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn. L. 0. Pordesimo, R. C. Anantheswaran FACTORS AFFECTING TEXTURE: Effect of Ingredients on Physical/Structural Properties of Extrudates. D. Moore FACTORS AFFECTING TEXTURE: Effect of Surimi Addition to Fresh Pasta on Ultra-Structure and Cooked Firmness (Res. Note). S-H. Kim, Y-W. Huang and J. A. Carpenter b FACTORS AFFECTING TEXTURE: Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology. A. Hamza-Chaffai FACTORS AFFECTING TEXTURE: Alginate Texturization of Highly Acid Fruit Pulps and Juices (Res. Note). G. Kaletunc, A. Nussinovitch and M. Peleg FACTORS AFFECTING TEXTURE: Texture Characteristics of Reheated Bread. D. E. Rogers , L. C. Doescher and R. C. Hoseney FACTORS AFFECTING TEXTURE: Thermomechanical Analysis of Gluten-Starch-Water Mixtures. Influence of Testing Conditions and Composition. S. Cavella, L. Piazza and P. Masi b FACTORS AFFECTING TEXTURE: Effect of the Attachment of Valine Residues on the Physicochemical and Functional Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. Howell FACTORS AFFECTING TEXTURE: Flour Quality Tests for Selected Wheat Cultivars and Their Relationship to Arabic Bread Quality. Ken J. Quail, Graham J. McMaster     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Texture Prediction With a Model System. J. Olkku GENERAL PRINCIPLES: Relating Subjective and Instrumental Measures. A Psychophysical Overview. H. R. Moskowitz GENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifora) Gum. 3. The Influence of Mesquite Gum on the Interfacial Tension between Oil and Water. E. J. Vernon-Carter and P. Sherman GENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifroru) Gum 4. Rheological Properties of Mesquite Gum Films at the Oil-Water Interface. E. J. Vernon-Carter & P. Sherman GENERAL PRINCIPLES: A Comparison of the Interfacial Behaviour of Three Food Proteins Adsorbed at Air-Water and Oil-Water Interfaces. Eva Tornberg, Yvonne Granfeldt and Charlotte Håkansson GENERAL PRINCIPLES: Association Hysteresis of Casein Recorded by Titrimetric and Rheological Methods 1. Experimented Determination and Quantitative Evaluation. O. Kirchmeier and F. X. Breit GENERAL PRINCIPLES: Soft Wheat Lipids 1. A Review. M. Berger GENERAL PRINCIPLES: The Viscoelasticity of Dispersions of Spherical Cells with an Anisotropic Membrane. Y. Takano and A. Sakanishi INSTRUMENTATION & METHODOLOGY: The Microscopic Crystalline Inclusions in Grana Cheese. V. Bottazzi, B. Battistotti, F. Bianchi INSTRUMENTATION & METHODOLOGY: The Preparation and Assessment of Spun Fibres from Fish Proteins Using a Wet Spinning Process. I. M. Mackie and B. W. Thomson INSTRUMENTATION & METHODOLOGY: Milk gel structure. XIII. Rotary shadowing of casein micelles for electron microscopy. M. Kalab, B. E. Phipps-Todd, P. Allan-Wojtas OBJECTIVE MEASUREMENTS: Consistency Characteristics of Butter. B. K. Mortensen, H. Danmark OBJECTIVE MEASUREMENTS: Apparent Shear Viscosity of Native Egg White. Elizabeth Robinson Lang and Chokyun Rha SENSORY EVALUATION: Chemical and Sensory Changes in Iced Nephrops norvegicus as Indices of Spoilage. G. D. Stroud, J. C. Early and G. L. Smith SENSORY EVALUATION: Changes in Sensory Properties of Sausages When Small Amounts of Blood Replace Meat. Erik Slinde and Magni Martens FACTORS AFFECTING TEXTURE: Response Surface Analysis of Egg White Gelling Properties in a Meat Loaf Analog. Y. C. Jao, J. W. Larkin, A. H. Chen, W. E. Goldstein FACTORS AFFECTING TEXTURE: A Comparison of Stirred Curd Cheeses Made From Normal Milks and Reconstituted Nonfat Dry Milk with Vegetable Oils. M. Ol Mohamed, H. A. Morris and W. M. Breene FACTORS AFFECTING TEXTURE: Development and Stability of Intermediate Moisture Cheese Analogs from Isolated Soybean Proteins. M. Motoki, J. A. Torres and M. Karel FACTORS AFFECTING TEXTURE: The Influence of Blanch and Freezing Methods on the Quality of Selected Vegetables. S. R. Drake, S. E. Spayd and J. B. Thompson FACTORS AFFECTING TEXTURE: Protein Concentrates and Isolates for Nutritional and Functional Improvement of Foods. S. K. Sathe and D. K. Salunkhe FACTORS AFFECTING TEXTURE: The Effect of Irregular Storage Temperatures on Firmness and Surface Colour in Tomatoes. S. Thorne and J. S. Segurajaurequi Alvarez FACTORS AFFECTING TEXTURE: Ultrastructure of Denatured Potato Proteins. I. Shomer, P. Lindner, I. Ben-Gara and R. Vasilives FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Loaf Specific Volume. T. Fearn and P. L. Russell FACTORS AFFECTING TEXTURE: Baking Quality and Gluten Amide Level. J. A. D. Ewart FACTORS AFFECTING TEXTURE: Biochemical and Technological Characteristics of Hot Chicken Meat. J. Kijowski, A. Niewiarowicz and B. Kujawska-Biernat FACTORS AFFECTING TEXTURE: Texture of Yeast Breads Containing Soy Protein Soy Protein Isolates: Sensory and Objective Evaluation. A. Elgedaily, A. M. Campbell and M. P. Penfield FACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. I. Characterization of Isolates Prepared Using Different Isolation Procedures. S. S. Chen and V. F. Kasper FACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential. S. S. Chen and V. F. Rasper FACTORS AFFECTING TEXTURE: Hardening of Food Texture Induced by Microwave Irradiation. IV. Decreased Lipid Extractability Caused by Irradiation and Food Texture. A. Higo, M. Okubo and M. Shimazaki     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Characteristics and Firmness of Fresh Pack Cucumber Pickles Affected by Pasteurization and Calcium Chloride. L. R. Howard and R. W. Buescher GENERAL PRINCIPLES: Rheological Changes in Cracker Sponges During the First Five Hours of Fermentation. J. Y. Wu and R. C. Hoseney GENERAL PRINCIPLES: Meat Tenderization: Possible Causes and Mechanisms. A Review. A. Quali GENERAL PRINCIPLES: Selected Physical Characteristics of Ground Roasted Coffees. M. Molina GENERAL PRINCIPLES: Rheological Modeling of Potato Flour During Extrusion Cooking. K. L. Mackey GENERAL PRINCIPLES: Modeling the Average Shear Rate in a Co-Rotating Twin Screw Extruder. I. 0. Mohamed GENERAL PRINCIPLES: A Simplified Nonlinear Model for Describing the Viscoelastic Properties of Wheat Flour Doughs at High Shear Strain. B. Launay GENERAL PRINCIPLES: A Rheological Characterization of Cereal Starch-Galactomannan Mixtures. M. Alloncle GENERAL PRINCIPLES: On the Influence of Fluid Inertia in Oscillatory Rheometry. G Böhme and M. Stenger GENERAL PRINCIPLES: Shear Induced Order and Shear Processing of Model Hard Sphere Suspensions. B. J. Ackerson GENERAL PRINCIPLES: Theoretical and Experimental Study of the Fractal Nature of the Structure of Casein Gels. Leon G. B. Bremer GENERAL PRINCIPLES: Viscoelastic Characterization of the Soybean Seedcoat. M. Liu, K. Haghighi and R. L. Stroshine GENERAL PRINCIPLES: Modeling Stress Relaxation Response of Wheat En Masse Using the Triaxial Test. R. G. Bock, V. M. Puri and H. B. Manbeck GENERAL PRINCIPLES: Rheological Modeling of Corn Starch Doughs at Low to Intermediate Moisture. K. L. Mackey GENERAL PRINCIPLES: Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening. R. F. McFeeters and H. P. Fleming GENERAL PRINCIPLES: Role of Muscle Fibers in Contributing Firmness of Cooked Fish. K. Hatae, F. Yoshimatsu GENERAL PRINCIPLES: Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction. M. Fuchigami INSTRUMENTAL MEASUREMENTS: Flow Behavior of Tomato Sauce with or without Particulates in Tube Flow. S. Bhamidipati and R. K. Singh INSTRUMENTAL MEASUREMENTS: Tensile Characteristics of Squid Mantle. J.-D. Kuo, M. Peleg and H. O. Hultin INSTRUMENTAL MEASUREMENTS: Anisotropy of Apple Parenchyma. Ali A. Khan and Julian F. V. Vincent METHODOLOGY & INSTRUMENTATION: An Evaluation of Simple Method for Following Rigor Development in Fish. R. W. Korhonen, T. C. Lanier and F. Giesbrecht METHODOLOGY & INSTRUMENTATION: Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique. O. Miyawaki, Y. Sato, T. Yano, K. Ito and Y. Saeki METHODOLOGY & INSTRUMENTATION: Mechanical Criteria of Banana Ripening. A. Nussinovitch, I. J. Kopelman and S. Mizrahi FACTORS AFFECTING TEXTURE: Influence of Pasteurization Time and Temperature on the Rheology and Sensory Properties of a Type of Gazpacho. L. Jimenez and A. Lopez FACTORS AFFECTING TEXTURE: Functional Properties of the Flour and the Major Protein Fraction from Sesame Seed, Sunflower Seed and Safflower Seed. K. Booma and V. Prakash FACTORS AFFECTING TEXTURE: Mechanical Properties of a Raspberry Product Texturized with Alginate. A. Nussinovitch and M. Peleg FACTORS AFFECTING TEXTURE: Storage-Induced Hardening in 20 Common Bean Cultivars. D. W. Stanley, T. E. Michaels, L. C. Pljak and K. B. Caldwell FACTORS AFFECTING TEXTURE: Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency. C. S. Gaines and P. L. Finney FACTORS AFFECTING TEXTURE: Role of Ingredients in the Texture of a Flanlike Food. R. S. Kadan and G. M. Ziegler, Jr. FACTORS AFFECTING TEXTURE: Rheological Changes in Cracker Sponges During an 18-Hour Fermentation. J. Y. Wu and R. C. Hoseney FACTORS AFFECTING TEXTURE: Rheological and Cookie Making Studies on Wheat-Rice Flour Blends. N. Singh, A. Kaur, R. P. Singh and K. S. Sekhon FACTORS AFFECTING TEXTURE: Relative Humidity Increases that Cause Stress Cracks in Corn. G. Sarwar and O. R. Kunze FACTORS AFFECTING TEXTURE: Influence of K⁺ and Ca⁺⁺ on the Rheological and Gelation Properties of Reduced Fat Pork Sausages Containing Carrageenans. S. Barbut and G. S. Mittal FACTORS AFFECTING TEXTURE: Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage. Y. L. Xiong and C. J. Brekke FACTORS AFFECTING TEXTURE: Effect of Heating Rate on Meat Batter Stability, Texture and Gelation. S. Barbut and G. S. Mittal FACTORS AFFECTING TEXTURE: Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Preparation from Tilapia. J. W. Park, R. W. Korhonen and T. C. Lanier FACTORS AFFECTING TEXTURE: Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk. I. S. Martinou-Voulasiki and G. K. Zerfiridis FACTORS AFFECTING TEXTURE: Effect of Post-Cooking Storage Conditions on Shear-Force Values of Beef Steaks. J. D. Crouse and M. Koohmaraie FACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Monoglyceride and Diglyceride at the Oil-Water Interface and its Effect on Interfacial Rheological Properties. Ana Martinez-Mendoza and P. Sherman FACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Mono-Glyceride and Diglyceride at the Corn Oil-Water Interface and its Effect on Time-Dependent Interfacial Tension Reduction. Ana M. Mendoza-Martinez and P. Sherman     

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     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: A Review of Textural Defects in Cooked Reconstituted Legumes–The Influence of Storage and Processing. J.M. Aguilera and D.W. Stanley GENERAL PRINCIPLES: A Review of Textural Defects in Cooked Reconstituted Legumes–The Influence of Structure and Composiiton. D.W. Stanley and J.M. Aguilera GENERAL PRINCIPLES: Kinetics of Heat Coagulation of Egg Albumin Determined by Water Binding and Rheological Measurements. S.M. Goldsmith and R.T. Toledo GENERAL PRINCIPLES: Rice Hardness and Functional Properties. Y. Pomeranz and B.D. Webb GENERAL PRINCIPLES: Quercetin Glycosides and Chlorogenic Acid: Inhibitors of Apple β-Galactosidase and of Apple Softening. A.J. Dick, R. Williams, S.L. Bearne and P.D. Lidster GENERAL PRINCIPLES: Heat-Induced Gelation of Indivitual Whey Proteins. A Dynamic Rheological Study. M. Paulsson, P.O. Hegg and H.B. Castberg GENERAL PRINCIPLES: Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions. R.S. Speers and M.A. Tung GENERAL PRINCIPLES: A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials. B.D.F. Miller, M. Peleg, M.D. Normand, R.H. Gonter and E. Klein GENERAL PRINCIPLES: Some Studies on Starch Gelation. S.G. Ring GENERAL PRINCIPLES: Rheological Properties of Certain Processed Rice Products. R. Chinnaswamy, K.R. Unnikrishnan and K.R. Bhattacharya GENERAL PRINCIPLES: Recent Observations on Starch Retrogradation. M.J. Miles, V.J. Morris, P.D. Orford and S.G. Ring GENERAL PRINCIPLES: Analysis of the Rheological Behavior of Meat by a Sinusoidal Compressive Device. L. Lepetit and P. Sale GENERAL PRINCIPLES: Emulsifying Properties of Whey Protein Concentrates. Corelations Between Different Methods of Evaluation. E. Dumay and J.C. Chefte GENERAL PRINCIPLES: Cross-Linking Reaction of Myosin in Fish Paste During Gelling (Suwari). T. Numakura, N. Seki, I. Kimura, K. Toyoda, T. Fujita, K. Takama and K. Arai GENERAL PRINCIPLES: The Influence of Collagen on the Binding Properties of Meat Homogenates. M. Sadowska, J. Rudzki and Z.E. Sikorski GENERAL PRINCIPLES: Comparison of the Extrusion Cooking of a Soya Isolate and a Soya Flour. P.R. Sheard, J.R. Mitchell and D.A. Ledward GENERAL PRINCIPLES: Effect of Freezing Rate on the Denaturation of Myofibrillar Proteins. J.R. Wagner and M.C. Anon GENERAL PRINCIPLES: Effect of Frozen Storage on Protein Denaturation in Bovine Muscle 1. Myofibrillar ATPase Activity and Differential Scanning Calorimetric Studies. J.R. Wagner and M.C. Anon GENERAL PRINCIPLES: Macromolecular Changes Associated With the Heat Treatment of Soya Isolate. P.R. Sheard, A. Fellows, D.A. Ledward and J.R. Mitchell GENERAL PRINCIPLES: Viscosity Modelling of Dough in Exrusion. M. Bhattacharya and M.A. Hanna GENERAL PRINCIPLES: Denaturation of Soybean Proteins Related to Functionality and Performance in a Meat System. M.C. Lopez de Ogara, F. Bercovich, A.M.R. Pilosof and G. Bartholomai GENERAL PRINCIPLES: Kinetic Study of Thermal Denaturation of Proteins in Whey. V.R. Harwalkar GENERAL PRINCIPLES: Microstructure of Isoelectric Precipitates from β-Lactoglobulin Solutions Heated at Various pH Values. V.R. Aarwalker and M. Kalab GENERAL PRINCIPLES: Structure of Soya Glycinin and Conglycinin Gels, Anne-Marie Hermansson GENERAL PRINCIPLES: The Amylose and Lipid Contents, Dimensions, and Gelatinisation Characteristics of some Wheat Starches and their A- and B-granule Fractions. Amjad B. Soulaka and William R. Morrison GENERAL PRINCIPLES: Formation of Two Types of Gels from Bovine Myosin. Anne-Marie Hermansson, Ole Harbitz and Maud Langton GENERAL PRINCIPLES: The Interaction of Sodium Caseinate with Monoglyceride and Diglyceride at the Oil-Water Interface and Its Effect on Interfacial Rheological Properties. G. Doxastakis and P. Sherman INSTRUMENTATION & METHODOLOGY: Determination of Tensile Strength of Gels Prepared From Fractional Whey Proteins. K.R. Langley, D. Millard and E.W. Evans INSTRUMENTATION & METHODOLOGY: The Effect of Salivary Amylase on the Viscosity Behaviour of Gelatinised Starch Suspensions and the Mechanical Properties of Gelatinised Starch Granules. Ian D. Evans, Derek R. Haisman, Elliot L. Elson, Carmela Pasternak and William B. McConnaughey INSTRUMENTATION & METHODOLOGY: Near Infrared Reflectance Analysis of Oil Concentration in an Emulsion: A Study of Oil and Water Migrations in a Mayonnaise-based Salad. A.M.C. Davies and T.F. Brocklehurst INSTRUMENTATION & METHODOLOGY: The Food Research Institute Portable Pendulum: the Physical Properties of Potato Tubers in Relation to Tuber Fracture Damage. A. Grant and J.C. Hughes INSTRUMENTATION & METHODOLOGY: Measurement of Bread Firmness Using the Instron Universal Testing Instrument: Differences Resulting from Test Conditions. P.A. Redlinger, C.S. Setser and A.D. Dayton INSTRUMENTATION & METHODOLOGY: Instron Factors Involved in Measuring Crumb Firmness. A.E. Baker, W.T. Doerry and K. Kemp OBJECTIVE MEASUREMENTS: Analysis of the Rheological Behaviour of Meat by a Sinusoidal Compressive Device. J. Lepetit and P. Salé OBJECTIVE MEASUREMENTS: Suitability of the Ottawa Pea Tenderometer to Assess the Quality of Raw Peas. R.R. Gaze, D. Atherton and S.D. Holdsworth OBJECTIVE MEASUREMENTS: Evaluation of Factors Affecting Predictability of Mealy Textures in Potatoes. S.C. Ridley and R.C. Lindsay SENSORY MEASUREMENTS: Consumer Acceptability of Cod and Whiting After Chilled Storage and Freezing and Thawing. R. Bennett and M. Hamilton SENSORY MEASUREMENTS: Hedonic Rating of Food: Single or Side-by-Side Sample Presentation? R.L. McBride SENSORY MEASUREMENTS: Development of a Texture Profile Panel for Evaluating Restructured Beef Steaks Varying in Meat Particle Size. B.W. Berry SENSORY MEASUREMENTS: Development and Application of Texture Reference Scales. A.M. Munoz SENSORY MEASUREMENTS: The Relative Importance of Sensory Attributes for Food Acceptance. H.R. Moskowitz and B.E. Jacobs FACTORS AFFECTING TEXTURE: Measuring Textural Changes in Frozen Minced Cod Flesh. A. Samson and J.M. Regenstein FACTORS AFFECTING TEXTURE: The Effect of Ultra-High Temperature Milk Processing on Yogurt Texture. R.H. Schmidt, M.M. Vargas, K.L. Smith and J.J. Jejeski FACTORS AFFECTING TEXTURE: Loss of Color and Firmness During Thermal Processing of Canned Snap Beans. (Res. Note) M.A. Rao, C.Y. Lee and M.J. Cooley FACTORS AFFECTING TEXTURE: Collagen as a Hamburger Extender. J. Chavez, R.L. Henrickson and B.R. Rao FACTORS AFFECTING TEXTURE: Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks. W.J. Means and G.R. Schmidt FACTORS AFFECTING TEXTURE: Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels. E.A. Foegeding, C.E. Allen and W.R. Dayton FACTORS AFFECTING TEXTURE: Snap Bean Texture Softening and Pectin Solubilization Caused by the Presence of Salt During Cooking. J.P. Van Buren FACTORS AFFECTING TEXTURE: Relationship Between Degree of Pectin and Methylation and Tissue Firmness of Cucumber Pickles. J.M. Hudson and R.W. Buescher FACTORS AFFECTING TEXTURE: Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness and Processing Parameters. M.A. Rao, H.J. Cooley, J.N. Nogueira, and M.R. McLellan FACTORS AFFECTING TEXTURE: Effect of Ante-Mortem Papain Injection on the Tenderness of Spent White Longhorn Hens. A.S. Bawa, H.L. Orr and W.R. Usborne FACTORS AFFECTING TEXTURE: Relationship Between Temperature and Degree of Grinding in the Cutter and the Structure of Frankfurter Mixtures. J.P. Girard, S. Dantcher and F. Calderon FACTORS AFFECTING TEXTURE: Effects of Sex, Rigor Condition, and Heating Method on Yield and Objective Texture of Broiler Breast Meat. C.E. Lyon and R.L. Wilson FACTORS AFFECTING TEXTURE: Simulated Transit Studies on Tomatoes: Effects of Compressive Load, Container, Vibration and Maturity on Mechanical Damage. A.O. Olorunda and M.A. Tung FACTORS AFFECTING TEXTURE: Effect of Handling Treatment on Fillet Yields and Quality of Tropical Fish. C.A. Curran, R.G. Poulter, A. Brueton, N.R. Jones and N.S.D. Jones FACTORS AFFECTING TEXTURE: Effects of Different Types of Carrageenans and Carboxymethyl Celluloses on the Stability of Frozen Stored Minced Fillets of Cod. D.J.B. Ponte, J.M. Herfst, J.P. Roozen and W. Pilnik FACTORS AFFECTING TEXTURE: The Bread Baking Quality of Six Wheat Starches Differing in Composition and Physical Properties. Amjad B. Soulaka and William R. Morrison FACTORS AFFECTING TEXTURE: Biscuit Making Properties of Flours From Hard and Soft Milling Single Variety Wheats. Andrew R. Wainwright, K. Martin Cowley and Peter Wade FACTORS AFFECTING TEXTURE: The Effects of Aqueous Extraction on the Performance of Wheat Bran in Bread. M. Wootton and M.S.-U-Din FACTORS AFFECTING TEXTURE: Effect of Salting on Some Rheological Properties of Fresh Camembert Cheese as Measured by Uniaxial Compression. M. Mpagana and J. Hardy FACTORS AFFECTING TEXTURE: Preparation and Properties of Sterilized Concentrated Milk Incorporating Lecithin. E.E. Hardy-Lloyd, A.W.M. Sweetsur, A.W.M. West and I.G. Muir RELATIONSHIP TO STRUCTURE: Milk Gel Structure XV. Electron Microscopy of Whey Protein—Based Cream Cheese Spread. M. Kalab and J.W. Modler RELATIONSHIP TO STRUCTURE: Flow Behaviour and Scanning Electron Microscopy of Myosin B, Soy Protein Components and Mixtures at Varying Temperatures. L.C. Lin and T. Ito     

Literature Abstracts

GENERAL PRINCIPLES: Influence of Rheological Properties of Fluid and Semisolid Foods on the Performance of a Filler . M. A. Rao, H. J. Cooley GENERAL PRINCIPLES: Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle . N. C. Bertola, A. E. Bevilacqua and N. E. Zaritsky GENERAL PRINCIPLES: Whey Protein Gels: Fracture Stress and Strain and Related Microstructural Properties . S. R. Bottcher and E. A. Foegeding GENERAL PRINCIPLES: Flow Curves with a Maximum . J. R. A. Pearson GENERAL PRINCIPLES: The Glassy State Phenomenon in Applications for the Food Industry: Application of the Food Polymer Science Approach to Structure-Function Relationships of Sucrose in Cookie and Cracker Systems . L. Slade, H. Levine, J. Ievolella and M. Wang INSTRUMENTATION AND METHODOLOGY: The Effect of Masticatory Patterns as Measured by Time-Intensity and Electromyography on the Perceptions of Bovine Muscle Tenderness . L. M. Duizer, E. A. Gullett and C. J. Findlay INSTRUMENTATION AND METHODOLOGY: A Quantitative Method for the Determination of Shreddability of Cheese . C. Aoistolopoulos and R. J. Marshall INSTRUMENTATION AND METHODOLOGY: Finite-Element-Based Modal Analysis of Fruit Firmness . H. Chen and J. De Baerdemaeker INSTRUMENTATION AND METHODOLOGY: Axial Flow Through a Narrow Annulus. I. The Kinetic Energy Correction . I. M. Krieger INSTRUMENTATION AND METHODOLOGY: Effect of Free Surface and Inertia on Viscoelastic Parallel Plate Flow . D. O. Olagunju INSTRUMENTATION AND METHODOLOGY: The Rheological Properties of Rice Grain . P. K. Chattopadhyay and D. D. Hamann SENSORY ASSESSMENT: Measuring Sources of Error in Sensory Texture Profiling of Ice Cream . B. M. King and P. Arents SENSORY ASSESSMENT: Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling . T. Naes, D. Hirst and P. Baardseth SENSORY ASSESSMENT: Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh-Frozen Sweet Corn . F. Azanza, J. A. Juvik and B. P. Klein FACTORS AFFECTING TEXTURE: Effect of Heat Treatment on Firmness of Apples and Apple Slices . D. M. Kim N. L. Smith and C. Y. Lee FACTORS AFFECTING TEXTURE: Relationship Between Fissured Kernels and Cooking Characteristics of Rice . N. Singh, B. Singh and K. S. Sekhon FACTORS AFFECTING TEXTURE: Impact of Temperature and Cellulase Treatments on Rheological Behavior of Potato Tuber Cell Suspensions . I. Shomer, M. A. Rao, M. C. Bourne and D. Levy FACTORS AFFECTING TEXTURE: Emulsifying Capacity of Fish Mince from Several Species During Frozen Storage . A. Huidobro and M. Tejada FACTORS AFFECTING TEXTURE: Crisp Quality of Two Potato Varieties: Effects of Dehydration and Rehydration . K. D. Kulkarni, N. Govinden and D. N. Kulkarni FACTORS AFFECTING TEXTURE: Preliminary Development of Intermediate Moisture, Pasteurised Mackerel (Scornberjuponicus marplantensis) Chunks . G. L. Sanchez Pascua, M. R. Casales and M. I. Yeannes FACTORS AFFECTING TEXTURE: Effect of Storage, Soaking and Cooking Method on Cookability of Cowpeas . K. Liu and K. H. McWatters FACTORS AFFECTING TEXTURE: Tenderness and Its Variation of Broiler Breast Meat Harvested from Electrically Stimulated Carcasses Y. LI, T. J. Siebenmorgen, C. L. Griffis, R. E. Wolfe, R. L. Dake and J. E. Webb FACTORS AFFECTING TEXTURE: Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture . J. E. Krueger, M. H. Anderson and J. E. Dexter GENERAL PRINCIPLES: Fracture Properties of Konjac Mannan Gel: Effect of Gel Temperature . S. E. Case and D. D. Hamann GENERAL PRINCIPLES: Studies on Frozen Doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw-Freeze Cycles . Y. Inoque, H. D. Sapirstein, S. Takayanagi and W. Bushuk INSTRUMENTAL MEASUREMENTS: Characterization of Texture and Mechanical Properties of Starch Gels . H. Inaba, M. Hoshizawa, T. Adachi, Y. Matsumura and T. Mori INSTRUMENTAL MEASUREMENTS: Thixotropic Behaviour of Concentrated Fruit Pulps . J. E. Lozano and A. Ibarz INSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Bentonite - Apple Juice Dispersions . T. Dik and M. Ozilgen INSTRUMENTAL MEASUREMENTS: Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K . K. Hayakawa and T. Akiyama INSTRUMENTAL MEASUREMENTS: Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear . B. Yoo, A. A. Figueiredo and M. A. Rao INSTRUMENTAL MEASUREMENTS: Rapid Visco-Analyzer (TVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums . Y. A. Bahnassey and Wm. M. Breene INSTRUMENTAL MEASUREMENTS: Shear Thinning Properties of Sorghum and Corn Starches . V. Subramanian, R. C. Hoseney and P. Brame-Cox INSTRUMENTAL MEASUREMENTS: Summary of Doctorate Thesis . E. N. S. I. A.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effect of Different Tube Materials on the Steady Shear Tube Flow of Semi-Solid Foods . M. Dervisoglu and J. L. Kokini GENERAL PRINCIPLES: Predicting and Flow Properties of Food Suspensions of Plant Origin . M. A. Rao GENERAL PRINCIPLES: Viscoelastic Properties of Semisolid Foods and Their Biopolymeric Components . J. L. Kokini and G. J. Plutchok GENERAL PRINCIPLES: Measurement and Interpretation of Rheological Properties of Foods . E. B. Bagley and D. D. Christianson GENERAL PRINCIPLES: Mixed Proteinaceous Emulsiflers: Review of Competitive Protein Adsorption and the Relationship of Food Colloid Stabilization . Eric Dickinson GENERAL PRINCIPLES: Viscosity Behaviour of Vicia Faba Protein Isolates and Their Acetylated Derivatives . G. Schmidt, H. Schmandke and R. Schottel GENERAL PRINCIPLES: Functional Properties of Safflower Protein Isolates: Water Absorption, Whipping and Emulsifying Characteristics . Octavio Paredes-López and César Ordorica-Falomir INSTRUMENTATION ∧ METHODOLOGY: Dynamic Rheological Measurements on Heat-Induced Mymh Gels: An Evaluation of the Method's Suitability for the Filamentous Gels . Bjørg Egelandsdal INSTRUMENTATION ∧ METHODOLOGY: Extrusion Behavior of Different Soya Isolates and the Effect of Particle Size . P. R. Sheard, J. R. Mitchell and D. A. Ledward INSTRUMENTATION ∧ METHODOLOGY: Back-Extrusion of Non-Newtonian Fluids . J. F. Steffe and F. A. Osorio INSTRUMENTATION ∧ METHODOLOGY: Instrumentation for Rheological Measurements of Food . C. F. Shoemaker, J. I. Lewis and M. S. Tamura INSTRUMENTATION ∧ METHODOLOGY: Methods for Measurement of Rheological Changes During Thermally Induced Gelation of Proteins . D. D. Hamann INSTRUMENTATION ∧ METHODOLOGY: Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Bacon . G. E. Skinner and V. N. M. Rao INSTRUMENTATION ∧ METHODOLOGY: Effects of Freeze-Thaw Abuse on the Viscosity and Gel-Forming Properties of Surimi from Two Species . B. Y. Kim, D. D. Hamann, T. C. Lanier and M. C. Wu OBJECTIVE MEASUREMENT: Rheological and Thermal Properties of Agarose and Kappa-Carrageenan Gels Containing Urea, Guanidine Hydrochloride or Formamide . M. Watase and K. Nishinari OBJECTIVE MEASUREMENT: Comparative Studies of the Meehnnicpl Properties of Mixed Gels Formed by Kappa Carrageenan and Tarn Gum or Carob Gum . P. Cairns, V. J. Morris, M. J. Miles and G. J. Brownsey OBJECTIVE MEASUREMENT: The Precipitation of Bovine Plasma Proteins By Anionic Polysaccharides 2. Rheological Study of the Coprecipitates Obtained With Sodium Alginate and λ-Carrageenan . M. P. Goncalves, C. M. Bourgeois, J. Lefebvre and J.-L. Doublier OBJECTIVE MEASUREMENT: Research of Tests for pndiction and Estimation of Quantitative and Qualitative Characteristics of Wheat Gluten . J. C. Autran, B. Godon, K. Kobrehel, B. Laignelet and Y. Popenau OBJECTIVE MEASUREMENT: Comparison of Sensory and Instrumental Texture ProfUe Techniques for the Evaluation of Beef and Beef-Soy Loaves . P. L. Brady, F. K. McKeith and M. E. Hunecke OBJECTIVE MEASUREMENT: Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron and Zinc-Fortified Soy Isolate, Concentrate or Flour . B. W. Berry, K. F. Leddy and C. E. Bodwell OBJECTIVE MEASUREMENT: Relationships of Instrumental Textural Roperties and Muscle Fiber Types to the Sensory Properties of Beef . S. C. Seideman and L. K. Theer FACTORS AFFECTING TEXTURE: Effects of an Autolyzed Yeast on Physical and Sensory Properties of Frankfurters . L. L. parks, J. A. Carpenter and J. O. Reagan FACTORS AFFECTING TEXTURE: Quantitative Analysis of Texture Change in Cod Muscle During Frozen Storage . Y. J. Kim FACTORS AFFECTING TEXTURE: Water Absorption in Cereal Grains and Its Effect on Their Rupture Stress . E. U. U. Ituen, J. P. Mittal and J. S. Adeoti FACTORS AFFECTING TEXTURE: Effect of Feed Moisture and Barrel Temperature on the Rheological Properties of Extruded Cowpea Meal . M. B. Kennedy, R. D. Phillips, V. N. M. Rao and M. S. Chinnan FACTORS AFFECTING TEXTURE: Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese . G. F. Amantea, B. J. Skura and S. Nakai FACTORS AFFECTING TEXTURE: Effects of Polysaccharide Stabilizers on the Nucleation of Ice . A. H. Muhr, J. M. V. Blanshard and S. J. Sheard FACTORS AFFECTING TEXTURE: Effect of Frozen Storage on Protein Denaturation in Bovine Muscle. II. Influence on Solubility, Viscosity and Electrophoretic Behaviour of Myoilbrillor Proteins . J. R. Wagner and M. C. Anon FACTORS AFFECTING TEXTURE: Heat Treatment of Whipping Cream II Effect on Cream Plug Formation . A. Streuper and A. C. M. Van Hooydonk FACTORS AFFECTING TEXTURE: Innuence of Added κ-Casein and β-Lactoglobulin in the Heat Coagulation Time/pH Profile of Buffalo Milk . M. K. Bhavadasan, Y. S. Rajput and N. C. Gonguli FACTORS AFFECTING TEXTURE: Effect of Sweeteners/Stabilizer Interactions on the Viscosity and Freezing Point of Ice Cream Mix . S. A. Wittinger and D. E. Smith FACTORS AFFECTING TEXTURE: Functional Properties of Meal Products of the Nigerian ‘Red Skin’ Groundnut (Arachis hypogaea L.) . Alfred I. Ihekoronye FACTORS AFFECTING TEXTURE: Effects of Wheat Proteins on the Viscoelastic Properties of Starch Gels . Lennart Lindahl and Ann-Charlotte Eliasson RELATIONSHIP TO STRUCTURE: Degradation in Muscle Fibreconnective Tissue Junctions in the Spotted Trevalla (Seriolella punctata) Examined by Scanning Electron Microscopy . H. Allan Bremner and Ian C. Hallett RELATIONSHIP TO STRUCTURE: Biochemical Components of Wheat Flour in Connection With Cookie Quality . M. Cottenet     

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.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: The Development of An Inexpensive Pressure Transducer for Use at the Denture Base-Mucosal Surface Interface. C. J. Watson and M. D. Abdul Wahab GENERAL PRINCIPLES: Jaw Opening Forces in Human Subjects. P. Sharkey, D. K. Boyle, R. Orchardson and D. A. McGowan GENERAL PRINCIPLES: Effects of Various Anions on the Rheological and Gelling Behavior of Soy Proteins: Thermodynamic Observations. M. Babajimopoulos, S. Damodaran, S. S. H. Rizvi and J. E. Kinsella GENERAL PRINCIPLES: Relaxation Behavior of Elastomers Under Large Deformation. N. Nakajima and E. R. Harrell GENERAL PRINCIPLES: A New Empirical Model to Simulate Transient Shear Stress Growth in Semi-Solid Foods. P. L. Mason, K. L. Bistany, M. G. Puoti and J. L. Kokini GENERAL PRINCIPLES: Rheology and Microstructure of Dispersions and Solutions of the Microbial Polysaccharide from Xan thomonas campestris (xanthan gum). V. J. Morris, D. Franklin and K. I'Anson GENERAL PRINCIPLES: Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture. M. Peleg GENERAL PRINCIPLES: Predicting the Texture of Liquid and Melting Semi-Solid Foods. J. L. Kokini and E. L. Cussler GENERAL PRINCIPLES: Restructured Red Meat Products; In Review. S. C. Seideman and P. R. Durland GENERAL PRINCIPLES: Possible Role of Muscle Proteins on Flavor and Tenderness of Meat. A. M. Perirson, A. M. Wolzak and J. I. Gray GENERAL PRINCIPLES: Methods for Analysing the Breakdown of Food in Human Mastication. F. W. Lucas and D. A. Luke GENERAL PRINCIPLES: Computer Simulation of the Breakdown of Carrot Particles during Human Mastication. P. W. Lucas and D. A. Luke INSTRUMENTATION & METHODOLOGY: Response of Moderately Concentrated Xanthan Gum Solutions to Time-Dependent Flows Using Two-Color Flow Birefringence. A. W. Chow and G. G. Fuller INSTRUMENTATION & METHODOLOGY: Gel Photoelasticity in the Design and Interpretation of Penetrometer Tests. D. Kilcast, M. M. Boyer and J. C. Fry INSTRUMENTATION & METHODOLOGY: Experiences Gained With INSTRON-1140 Universal Texture Measuring Instrument. Gy. Beke, A. Sebok and Gy. Schlotter OBJECTIVE MEASUREMENTS: Heat-Induced Changes in the Texture of Carrots. M. Horvath-Mosonyi and L. Horvath OBJECTIVE MEASUREMENTS: Determination of Maturity in Apricots by Instrumental Measurement of Flesh Firmness and Colour. C. Varady-Burgetti, J. Hamori-Szabo and E. Faskerti SENSORY EVALUATION: Effects of Color on Aroma, Flavor and Texture Judgments of Foods. C. M. Cliristensen SENSORY EVALUATION: Psychophys ical Threshold Level of Periodontal Mechanoreceptors in Man. D. Van Steenberghe and J. H. de Vries FACTORS AFFECTING TEXTURE: The Consistency of Butter IV Improvement of the Physical Quality of Summer Butter with Special Reference to the Fat Content of Buttermilk on the Basis of Crystallization Curves. E. Frede, D. Precht and K. H. Peters FACTORS AFFECTING TEXTURE: A New Type of Semi-hard Cheese from Recombined Milk. A.A. Hofi, M.N.I. Magdoub, B. Laila, Abd'El Homid and SH. G. Osmon FACTORS AFFECTING TEXTURE: A Study of the Effects of Frozen Storage on Certain Functional Properties of Meat and Fish Protein. F. Jimenez Colmenero and A. J. Borderias FACTORS AFFECTING TEXTURE: Extrusion of Defatted Soy Flour-Hydrocolloid Mixtures. Effect of Operating Parameters on Selected Textural and Physical Properties. G. Boison, M. V. Taranto and M. Cheryan FACTORS AFFECTING TEXTURE: A Laboratory Microwave Sterilizer and Its Possible Application Toward Improving Texture of Sterilized Vegetables. J. Loh and W. M. Breene FACTORS AFFECTING TEXTURE: Utilization of Electrical Stimulation to Improve Meat Quality: A Review. S. C. Seideman and H. R. Cross FACTORS AFFECTING TEXTURE: Effects of Electrical Stimulation on Carcasses from Stressed and Unstressed Steers. H. R. Cross, S. O. Sorinmade and K. Ono FACTORS AFFECTING TEXTURE: Potential for Utilizing 115 Soy Globular Protein to Study Texture Formation. D. P. Bresnahan, J. C. Wolf and D. R. Thompson FACTORS AFFECTING TEXTURE: Effect of Anionic Gums on the Texture of Pickled Frankfurters. J. B. Fox Jr., S. A. Ackerman and R. K. Jenkins FACTORS AFFECTING TEXTURE: Effects of Sall., Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced Sheepshead. E M. Ahmed, J. A. Cornell, F. B. Tomaszewski and J. C. Deng FACTORS AFFECTING TEXTURE: Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans. J. P. Van Buren FACTORS AFFECTING TEXTURE: Functional and Morphological Changes in Processed Frozen Fish Muscle. H. Groninger, J. W. Hawkes and J. K. Babbitt FACTORS AFFECTING TEXTURE: Textural Quality of Cooked Potatoes: 11, Relationship of Steam Cooking Time to Cellular Strength of Cultivars with Similar and Differing Solids. M. Nonaka and H. Timm FACTORS AFFECTING TEXTURE: Cryogenic Properties of Fruits and Vegetables. Y. Chuma, S. Uchida and K. H. H. Shemsanga FACTORS AFFECTING TEXTURE: Cryo-Dynamics of Selected Root Crops. Y. Chuma, S. Uchida and K. H. H. Shemsanga FACTORS AFFECTING TEXTURE: The Chemistry of Textural Changes in Fruit During Storage. I. M. Bartley and M. Knee FACTORS AFFECTING TEXTURE: Analysis of Dependence Between Flour Quality and Electrophoretic Protein Spectrum. F.Örsi, E. Pallagi-Bánkfalvi and R. Lásztity     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Preparation and Functional Properties of Rapeseed Protein Products. E.H. Mansour, J. Perédi and E. Dworschák GENERAL PRINCIPLES: Determination of the Molecular Mass of Polygalacturonic Acid. Gy. Mady, B. Lakatos, J.J. Kever and N.V.D. Yakonova GENERAL PRINCIPLES: Crystallization Kinetics of Emulsified Triglycerides. S. Özilgen, C. Simoneau, J.B. German, M.J. McCarthy and D.S. Reid GENERAL PRINCIPLES: The Role of Phytase and Lignin in Decorticated Dry Bean (Phaseolus vulgaris) Hardening During Storage. M.M. Mafuleka, D.N. Ott, G.L. Hosfield and M.A. Uebersax GENERAL PRINCIPLES: Effect of Flour Quality Characteristics on Puff Pastry Baking Performance. R.L. Hay BASIC PRINCIPLES: Effects of pH On Gelaion and Emulsification of a β-Lactoglobulin Concentrate. P. Reikin, T. Liu and B. Launay METHODOLOGY AND INSTRUMENTATION: Analysis of the Helical Screw Rheometer for Fluid Food. M.S. Tamura, J.M. Henderson, R.L. Powell and C.F. Shoemaker METHODOLOGY AND INSTRUMENTATION: Stress Relaxation Test Conditions for Meat Products to Measure Viscoelasticity. G.S. Mittal, M. Zhang and S. Barbut METHODOLOGY AND INSTRUMENTATION: Impact Damage on Rough Rice. A.D. Sharma, O.R. Kunze and N.N. Sarker METHODOLOGY AND INSTRUMENTATION: Frequency Factor—Activation Energy Compensation Relations for Viscosity of Fruit Juices. M. Ozilgen and L. Bayindirli METHODOLOGY AND INSTRUMENTATION: Dynamic Measurement of Starch Granule Swelling During Gelatinization. G.R. Ziegler, D.B. Thompson and J. Casasnovas METHODOLOGY AND INSTRUMENTATION: Development of Two Instrumental Methods for Corn Masa Texture Evaluation. B. Ramirez-Wong, V.E. Sweat, P.I. Torres and L.W. Rooney INSTRUMENTAL MEASUREMENTS: Rheology of Bengal Gram (Cicer arientinum) Flour Suspensions. S. Bhattacharya, K.K. Bhat and K.G. Raghuveer INSTRUMENTAL MEASUREMENTS: Residence Time Distribution of Food Suspensions Containing Large Particles When Flowing in Tubular Systems. K. Palmieri, D. Cacace, G. Dipollina, G. Dall'Anglio and P. Masi SENSORY ASSESSMENT: Understanding Mouthfeel Attributes: A Multidimensional Scaling Aproach. M. Bertino and H.T. Lawless SENSORY ASSESSMENT: Effect of Homogenization and Fat Content on Oral Perception of Low and High Viscosity Model Creams. N.J. Richardson, D.A. Booth and N.L. Stanley SENSORY ASSESSMENT: Discrimination of Texture and Appearance in Cheddar Cheese Using Consumer Free-Choice Profiling. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: Influence of Oat Gum, Guar Gum and Carboxymethyl Cellulose on the Perception of Sweetness and Flavour. Y. Mälkki, R.-L. Heiniö and K. Autio FACTORS AFFECTING TEXTURE: Physical, Chemical, and Dry-Milling Properties of Corn of Varying Density and Breakage Susceptibility. A.J. Peplinski, M.R. Paulsen and A Bouzaher FACTORS AFFECTING TEXTURE: Frozen Dought: Rheological Changes and Yeast Viability. K. Autio and E. Sinda FACTORS AFFECTING TEXTURE: Modified Atmosphere Storage of Peaches and Nectarines to Reduce Storage Disorders. S. Lurie FACTORS AFFECTING TEXTURE: Peach Firmness During Storage as Affected by Three Irrigation Schedules. X. Zhang, G.H. Brusewitz, S.M. Huslig and M.W. Smith FACTORS AFFECTING TEXTURE: Effect of Hot Processing on the Properties of Restructured Beef with Alginate/Calcium Binders. M.A. Al-Joher and A.D. Clarke FACTORS AFFECTING TEXTURE: Cohesion and Hardness of Extrusion-Cooked Mechanically- and Hand-Deboned Poultry Meat with Soy Protein Isolate and Kappa-Carrageenan. A.S. Ba-Jaber, J.N. Sofos, G.R. Schmidt and J.A. Maga FACTORS AFFECTING TEXTURE: Effect of Squid Liver Extract on Proteins and Texture of Cooked Squid Mantle. I. Kolodziejska, J. Pacana and Z.E. Sikorski FACTORS AFFECTING TEXTURE: Bacterial Cellulose. IV. Application to Processed Foods. A. Okiyama, M. Motoki and S. Yamanaka FACTORS AFFECTING TEXTURE: Physical and Chemical Evaluation of Peanut Butter During Storage. N.M. El-SHimi FACTORS AFFECTING TEXTURE: Effect of Emulsifiers on the Properties of Pasta Products. E. Kovács, É Vámos-Kardos, M. Kiss-Laszlavik and E. Pallagi FACTORS AFFECTING TEXTURE: Biochemical, Rheological, Cooking Quality and Acceptability of Defatted Soy-Supplemented Whole Durum Meal Noodles. S.A. Taha FACTORS AFFECTING TEXTURE: Physical Properties of Wheat Flour Extrudates Produced with Shortening and Starch Plus Several Baking Ingredients. G.H. Ryu and C.E. Walker FACTORS AFFECTING TEXTURE: Analytical Model for Plastic Impact of Fruit on Thin Plate. S. Gan-Mor and A. Mizrach FACTORS AFFECTING TEXTURE: Gel-Strength in Restructured Potato Products Affects Oil Uptake During Deep-Fat Frying. E.J. Pinthus, P. Weinberg and I.S. Saguy FACTORS AFFECTING TEXTURE: Texturization of Sweetened Mango Pulp: Optimization Using Response Surface Methodology. C. Mouquet, J-C Dumas and S. Guilbert FACTORS AFFECTING TEXTURE: Effect of Dextrans of Differing Molecular Weights on the Rheology of Wheat Flour Doughs and the Quality Characteristics of Pan and Arabic Breads. A.S. Ross, G.J. McMaster, J.D. Tomlinson and N.W.H. Cheetham FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes during Freeze–Thaw Treatments. III. Effects of Cooking Conditions and Concentration of the Starch Paste. H.R. Kim, P. Muhrbeck and A.-C. Eliasson FACTORS AFFECTING TEXTURE: Functional Properties of the Starchy Flour Extracted from Cassava on Fermentation with a Mixed Culture Inoculum. S.N. Moorthy, M. George and G. Padmaja FACTORS AFFECTING TEXTURE: Effect of Sorghum Flour Addition on the Characteristics of Wheat Flour Tortillas. P.I. Torres, B. Ramirez-Wong, S.O. Serna-Saldivar and L.W. Rooney FACTORS AFFECTING TEXTURE: Effects of Cooking Water Composition on Stickiness and Cooking Loss of Spaghetti. L.J. Malcolmson and R.R. Matsuo FACTORS AFFECTING TEXTURE: Effects of Emulsifiers and Hydrocolloids on Whole Wheat Bread Quality: A Response Surface Methodology Study. E. Mettler and W. Siebel     

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: Structure and Mechanics of Starch Bread. C.J.A.M. Keetels, K.A. Visser, T. van Vliet. A. Jurgens and P. Walstra GENERAL PRINCIPLES: Network Formation and Viscoelastic Properties of Commerical Soy Protein Dispersions: Effect of Heat Treatment, pH and Calcium Ions. Ioannis S. Chronakis GENERAL PRINCIPLES: Pattern of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption . M. Harris and M. Peleg METHODOLOGY AND INSTRUMENTATION: Analysis of Expanded-Food Texture by Image Processing. I. Geometric Properties . X. Gao and J. Tan METHODOLOGY AND INSTRUMENTATION: A FIfty Cent Rheometer for Yield Stress Measurement . N. Pappshias, D.V. Boger, J. Summers and D.J. Glenister METHODOLOGY AND INSTRUMENTATION: Dough Profiling: An Instrumental Method for Dough Stickiness Measurement . S.M. Wang, B.M. Watts, O.M. Lukow, L. Schlichting and W. Bushuk METHODOLOGY AND INSTRUMENTATION: New Viscograph for Rhmlogical Analysis of a Small Quantity of Wheat Flour . K. Uno, T. Imai, N. Ogata and K. Kohyama INSTRUMENTAL, MEASUREMENTS: RheoIogid Characterization of Coffee Mucilage . C.E. Oliveros and S. Gunasekarakan INSTRUMENTAL, MEASUREMENTS: Relationship Between Macroscopic and Microscopic Viscosities in Starch Gels . Y. Yamano, Y. Emori and S. Gohtani INSTRUMENTAL, MEASUREMENTS: Thermal and Mechanical Properties of Eggshell Under Different Treatments. P.S. Dhanoa, V.M. Puri and R.C. Anantheswaran INSTRUMENTAL, MEASUREMENTS: Strains in Eggshell During Cooling of Eggs - Measurement and Prediction Using the Finite Element Method . J. Lin, V.M. Puri and R.C. Anantheswaran INSTRUMENTAL, MEASUREMENTS: Second Generation Impact Force Response Fruit Firmness Sorter . M.J. Delwiche, H. Arkvalo and J. Mehlschau INSTRUMENTAL, MEASUREMENTS: Detection of Fruit Firmness by Frequency Analysis. I. Shmulevich, N. Galili and D. Rosenfeld INSTRUMENTAL, MEASUREMENTS: Staling of Starch-based Products: A Comparative Study by Firmness and Pulsed NMR Measurements . C.C. Seow and C.H. Teo INSTRUMENTAL, MEASUREMENTS: Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage . M.M. Ak and S. Gunasekaran INSTRUMENTAL, MEASUREMENTS: Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses . L. Ma, M.A. Drake, G.V. Barbosa-Canovas and B.G. Swanson FACTORS AFFECTING TEXTURE: Patterns of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption . M. Harris and M. Peleg FACTORS AFFECTING TEXTURE: Effect of Aging and Drying on Thermomechanical Properties of White Bread as Characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC) . Y. Yodovotz, L. Hallberg and P. Chinachoti FACTORS AFFECTING TEXTURE: Relationships of Quantity of Gliadm Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties . G. Hou, H. Yamamoto and P.K.W. Ng FACTORS AFFECTING TEXTURE: Effect of Amylose Content on the Rheological Property of Rice Starch . C.-Y. Lii, M.-L. Tsai and K.-H. Tseng FACTORS AFFECTING TEXTURE: Quality Attributes, Pectolytic Enzyme Activities and Physiological Changes During Postharvest Ripening of Nectarines . F. Arté and M.C. Salmeron FACTORS AFFECTING TEXTURE: Textural Gain and Subsequent Loss in Irradiated Apples, Carrots and Potatoes with Increase in Dose from 0.03 to 1.0 kGy . J. Cathalin and P. McNulty FACTORS AFFECTING TEXTURE: The Role of Dextrins in the Stickiness of Bread Crumb Made from Pre-Harvest Sprouted Wheat or Flour Containing Exogenous Alpha-Amylase . D. Every and M. Ross FACTORS AFFECTING TEXTURE: Chocolate Pre-crystallization: A Review . 0. Janovanovid, Dj. KarloviC and J. Jakovijevid FACTORS AFFECTING TEXTURE: Functional Properties of Enzymatically Modified Milk Proteins . I. Ludwiga, W. Krause and Gy. Hajós FACTORS AFFECTING TEXTURE: Effect of Composition on the Rheological Properties of Tomato Thin Pulp . S.K. Sham, M. LeMaguer, A. Liptay and V. Poysa FACTORS AFFECTING TEXTURE: Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition . R. Virgili, G. Parolari, C. Schivazappa, C. Soresi Bordini and M. Borri FACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese . S. Raphaelides, K.D. Antoniou and D. Petridis FACTORS AFFECTING TEXTURE: Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model . L.C. Fryer, F.M. Aramouni and E. Chambers IV FACTORS AFFECTING TEXTURE: Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tschawytscha) . A.R. Jerrett, J. Stevens and A.J. Holland FACTORS AFFECTING TEXTURE: Lecithin Improves Texture of Reduced Fat Cheeses . M.A. Drake, W. Herrett, T.D. Boylston and B.G. Swanson FACTORS AFFECTING TEXTURE: Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White . J. Carballo, P. Fernandez, G. Barreto (CSIC), M.T. Solas and F.J. Colmenero FACTORS AFFECTING TEXTURE: Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin . E. Dickinson and Y. Yamamoto FACTORS AFFECTING TEXTURE: Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate . C. Sanchez, J.-L. Beauregard, J.-J. Bimbenet and J. Hardy FACTORS AFFECTING TEXTURE: Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation . L. Yu, C.A. Reitmeier and M.H. Love FACTORS AFFECTING TEXTURE: Relationships of Quantity of Glutenin Subunits of Selected U.S. Soft Wheat Flow to Rhalogical and Baking Properties . G. Hou, H. Yamamoto and P.K.W. Ng     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Content, Structure and Viscosity of Soluble Arabinoxylans in Rye Grain from Several Countries . S. Bengtsson, R. Anderson, E. Westerlund and P. Åman GENERAL PRINCIPLES: Protein Extractability and Thermal Gel Formability of Myofibrils Isolated from Skeletal and Cardiac Muscles at Different Postmortem Periods . K. Samejima, N.H. Lee, M. Ishioroshi and A. Asghar GENERAL PRINCIPLES: Properties of Actomyosin Isolated from Cod (Gadus morhua) after Various Periods of Storage in Ice . M. Chalmers, M. Carech and I.M. Mackie GENERAL PRINCIPLES: Viscoelastic Properties of Maize Starch/Hydrocolloid Pastes and Gels . M. Alloncle and J.-L. Doublier GENERAL PRINCIPLES: Kinetics of Texture Change During Smokehouse Cooking of Meat Emulsions Containing Various Fillers . L.R. Correia, G.S. Mittal, W.R. Usborne and J.M. deMan GENERAL PRINCIPLES: Modeling of Preharvest Stress-Cracking of Rice Kernels I. Development of a Finite Element Model . C. Lague and B.M. Jenkins GENERAL PRINCIPLES: Modeling of Preharvest Stress-Cracking of Rice Kernels. II. Implementation and Use of the Model . GENERAL PRINCIPLES: Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry . T.C. Chou, N. Pintauro and J.L. Kokini GENERAL PRINCIPLES: Frozen Bread Dough Ultrastructure as Affected by Duration of Frozen Storage and Freeze-Thaw Cycles . P.T. Berglund, D.R. Shelton and T.P. Freeman GENERAL PRINCIPLES: The Rheology, Fiber Orientation, and Processing Behavior of Fiber-Filled Fluids . M.L. Becraft and A.B. Metzner GENERAL PRINCIPLES: Characterization of Nonlinear Behavior of Apple Flesh Under Stress Relaxation . R. Lu and V.M. Puri METHODOLOGY AND INSTRUMENTATION: A Model for the Compressibility of the Food-Finger(s) Arrays . S. Swyngedau and M. Peleg METHODOLOGY AND INSTRUMENTATION: Determination of the Breakage Susceptibility of Lentil Seeds . J. Tang, S. Sokhansanj and F. Sosulski SENSORY ASSESSMENT: Control Chart Technique: A Feasible Approach to Measurement of Panelist Performance in Product Profile Development . M.M. Gatchalian, S.Y. De Leon and T. Yano SENSORY ASSESSMENT: Assessment of the Sensory Characteristics of Meat Patties . S.L. Beilken, L.M. Eadie, I. Griffiths, P.M. Jones and V. Harris CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Identification of Threshold Levels for Warner-Bratzler Shear Force in Beef Top Loin Steaks . S.D. Shackelford, J.B. Morgan, H.R. Cross and J.W. Savell CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Assessment of the Textural QuaUty of Meat Patties: Correlation of Instrumental and Sensory Attributes . S.L. Beillcen, L.M. Eadie, I. Griffiths, P.N. Jones and P.V. Harris INSTRUMENTAL MEASUREMENTS: Rheological Characterization of Ketchup . P. Bottiglieri, F. De Sio, G. Fasanaro, G. Mojoli, M. Impembo and D. Castaldo INSTRUMENTAL MEASUREMENTS: A Comparative Study of the Rheology of Four Semi-Solid Foods . A Hamza-Chaffai INSTRUMENTAL MEASUREMENTS: Axial Compression Properties of Kamaboko . R.P. Konstance INSTRUMENTAL MEASUREMENTS: Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions . P.E. Okechukwu, M.A. Rao, P.O. Ngoddy and K.H. McWatters INSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Tamarind (Tamarindus Mica) Kernel Powder (TKP) Suspension . Sila Bhattacharya, S. Bal, R.K. Mukherjee and Suvendu Bhattacharya INSTRUMENTAL MEASUREMENTS: Rheology of Clarified Fruit Juices. I. Peach Juices . A. Ibarz, C. Gonzalez, S. Esplugas and M. Vicente INSTRUMENTAL MEASUREMENTS: Rheology of Clarified Fruit Juices. II. Blackcurrant Juices . A. Ibarz, J. Pagan and R. Miguelsanz FACTORS AFFECTING TEXTURE: Contribution of Starch and Nonstarch Parameters to the Eating Quality of Japanese White Salted Noodles . C.M. Konik, D.M. Miskelly and P.W. Gras FACTORS AFFECTING TEXTURE: Physicochemical and Nutritional Properties of Cowpeas (Vigna unguiculata) Heated under Pressure . G. Ros and J.L. Collins FACTORS AFFECTING TEXTURE: Combined Effects of Electrical Stimulation, Carcass Postwre and Insulated Bags on Ram Lamb Tenderness . M.B. Solomon and G.P. Lynch FACTORS AFFECTING TEXTURE: Rice Puffing in Relation to Its Varietal Characteristics and Processing Conditions . P.R. Chandrasekhar and P.K. Chattopadhyay FACTORS AFFECTING TEXTURE: Influence of Parboiling and Freezing Conditions on Textural Properties of California Cooked Rice . J.H. Lee and R.P. Singh FACTORS AFFECTING TEXTURE: Changes in “Delicious” Apple Browning and Softening During Controlled Atmosphere Storage . D.M. Barrett, C.Y. Lee and F.W. Liu FACTORS AFFECTING TEXTURE: Relationship of Treatment of Fresh Strawberries to the Quality of Frozen Fruit and Preserves . J.R. Morris, G.L. Main and W.A. Sistrunk FACTORS AFFECTING TEXTURE: Texture of Chhana as Influenced by the Manufacturing Method . H.K. Desai, S.K. Gupta, A.A. Pate1 and G.R. Patil FACTORS AFFECTING TEXTURE: Compression Strength of Dairy Gels and Microstructural Interpretation . J.M. Aguilera and J.E. Kinsella FACTORS AFFECTING TEXTURE: Texture and Microstructure of Cassava (Munihot esculenta Crantz) Flour Extrudate . N. Badrie and W.A. Mellowes FACTORS AFFECTING TEXTURE: Potential Influence of a Starch Granule-Associated Protein on Cooked Rice Stickiness . B.R. Hamaker, V.K. Griffin and K.A.K. Moldenhauer FACTORS AFFECTING TEXTURE: Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity . N.-K. Kim and Y.-C. Hung FACTORS AFFECTING TEXTURE: Fruit Content Influence on Gel Strength of Strawberry and Peach Jams . E. Carbonell, E. Costell and L. Duran FACTORS AFFECTING TEXTURE: Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders . C.M. Chen and G.R. Trout FACTORS AFFECTING TEXTURE: Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts . G.C. Arganosa, J.S. Godberg, U. Tanchotikul, K.W. McMillin and K.P. Shao FACTORS AFFECTING TEXTURE: Studies on Frozen Doughs. I. Effects of Frozen Storage and Freeze-Thaw Cycles on Baking and Rheological Properties . Y. Inoue and W. Bushuk FACTORS AFFECTING TEXTURE: Modelling of the Continuous High Shear Rate Conching Process for Chocolate . K. Franke and H.-D. Tscheuschner FACTORS AFFECTING TEXTURE: Changes in Rheological Properties and Particle-Size Distribution During the Manufacture of ‘Xixona Turron’ . A. Chiralt, M.J. Galotto and P. Fito FACTORS AFFECTING TEXTURE: Bruise Development and Fruit Response of Pear (cv. ‘Blanquilla’) Under Impact Conditions . L.R. Sinobas, M. Ruiz-Altisent and J.L. de la Plaza Perez FACTORS AFFECTING TEXTURE: Rheological Behaviour During Extrusion of Blends of Minced Fish and Wheat Flour . S. Bhattacharya, H. Das and A.N. Bose     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Gelation of Chicken Breast Muscle Actomyosin As Influenced by Weight Ratio of Actin to Myosin. S.F. Wang and D.M. Smith GENERAL PRINCIPLES: Wafer Batters: A Rheological Study. G. Oliver and S.S. Saki. GENERAL PRINCIPLES: Effects of Minerals and Apparent Phytase Activity in the Development of Hard-to-Cook State of Beans. O.L. Kilmer, P.A. Seib and R.C. Hoseney. GENERAL PRINCIPLES: Vioelastic Properties of Rice-Flour Pastes and Their Relationship to Amylose Content and Rice Quality. K.R. Reddy, R. Subramanian, S.Z. Ali and K.R. Bhattacharya. GENERAL PRINCIPLES: Rheological Properties of Wheat Flour Doughs in Steady and Dynamic Shear:Effect of Water Content and Some Additives. S. Berland and B. Launay. GENERAL PRINCIPLES: Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources. K.E. Petrofsky and R.C. Hoseney. GENERAL PRINCIPLES: Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough GENERAL PRINCIPLES: Rheological Properties. W. Dong and R.C. Hoseney. P.P. Lewicki and W.E.I. Spiess. METHODOLOGY & INSTRUMENTATION: Firmness Measurement of Muskmelons by Acoustic Impulse Transmission. J. Sugiyama, K. Otobe, S. Hayashi and S. Usui. METHODOLOGY & INSTRUMENTATION: Changes in Mixograms Resulting from Variations in Shear Caused by Different Bowl Pin Sizes. Sizes. J.L. Hazelton and C.E. Walker. INSTRUMENTAL MEASUREMENTS: Changes in Sonic Resonance of ‘Delicious’ and ‘Golden Delicious’ Apples Undergoing Accelerated Ripening. Ripening. L.A. Liljedahl and J.A. Abbott. INSTRUMENTAL MEASUREMENTS: Damage Loss Cost Curves for Peach Impact Bruising. P.J. Vergano R.F. Testin, W.C. Newall, Jr. INSTRUMENTAL MEASUREMENTS: Correlation of Head Rice Yield to Selected Physical and Mechanical Properties of Rice Kernels. R. Lu and T.J. Siebenmorgen. b INSTRUMENTAL MEASUREMENTS: Rheological Properties of Raisins: Part 11. Effect of Water Activity. Lewicki and W. Wolf. INSTRUMENTAL MEASUREMENTS: Effect of Starter Cultures on Small Deformation Rheology of Stirred Yoghurt. H. Rohm and A. Kovac. INSTRUMENTAL MEASUREMENTS: Low and High Strain Macrobehavior of Grain Masses - The Effect of Particle Eccentricity. M. Aloufi and J.C. Santamarina INSTRUMENTAL MEASUREMENTS: Prediction of Dough Rheological Properties Using Neural Networks. R. Ruan S. Almaer and J. Zhang. FACTORS AFFECTING TEXTURE: Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time. R.G. Moreira, J. Palau, V.E. Sweat and X. Sun. FACTORS AFFECTING TEXTURE: Physicochemical Changes in Cassava Starch and Flour Associated With Fermentation: Effect on Textural Properties. F.A. Numfor, W.M. Walter, Jr and S.J. Schwartz. FACTORS AFFECTING TEXTURE: A Simulation Model to Determine the Allowable Depth for Apples Stored in Bulk. Y. Shahabasi, L.J. Segerlind and N.J. Carroll. FACTORS AFFECTING TEXTURE: Prediction of the Nonlinear Vicoelastic Properties of Gluten Doughs. C.F. Wang and J.L. Kokini. FACTORS AFFECTING TEXTURE: Measurement of Extensional Viscosity of Viscwlastic Liquid Foods. M. Padmanabhan. FACTORS AFFECTING TEXTURE: Modelling Deformation and Flow During Vapor-Induced Puffing. H. G. Schwartzberg, J.P.C. Wu, A. Nussinovitch. FACTORS AFFECTING TEXTURE: Stress-Strain Relation of Compressive Solka Floc Cakes. G.G. Chase and J. Arconti. FACTORS AFFECTING TEXTURE: Time Dependent Rheological Characterisation of Buttermilk at 5C. F. Butler and P. McNulty.     

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

GENERAL PRINCIPLES: Apparent Shear Viscosity of Native Egg White. E.R. Lang and C. Rha GENERAL PRINCIPLES: A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of Foods. M. Peleg and M.D. Normand GENERAL PRINCIPLES: Rheological and Sensory Characterization of Comminuted Fish Products from Mechanically Recovered Fish Flesh. R.M. Arocha GENERAL PRINCIPLES: A Rheological Characterization of Heat-Induced Protein Gels. D.W. Hickson GENERAL PRINCIPLES: Study on the Viscosity and Density Equations Regarding Temperature of Vegetable Oils and Salad and Frying Oils. K. Kubota, S. Kurisu, K. Suzuki, T. Matsumoto and H. Hosaka GENERAL PRINCIPLES: Physicochemical Rheology of Fruit Juices and Purees. E. Costell and L. Duran GENERAL PRINCIPLES: Thixotropic Properties of Colloidal Precipitates in Preliming Juice. J. Grabka GENERAL PRINCIPLES: Development of a Rheological Constitutive Relation for a Soft Biological Tissue. M. G. Sharma and S. Rafie GENERAL PRINCIPLES: Nuclear Magnetic Resonance Studies of Wheat Starch Pastes. P. T. Callaghan, K. W. Jolley, J. Lelievre and R. B. K. Wong GENERAL PRINCIPLES: A Rheological Model of Nonlinear Viscoplastic Solids. K. Peleg GENERAL PRINCIPLES: The Effects of Spoilage on the Dielectric Properties of Frozen Fish. Michael Kent GENERAL PRINCIPLES: Production of Extrusion-Texturized Protein Preparations. J. Scpendowski, L. Smietana and J. Luraw GENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 1 – Dope Preparation. M. Boulet, F. Castaigne and R. R. Riel GENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 2 – Unit Operations. F. Castaigne, M. Boulet, R. R. Riel GENERAL PRINCIPLES: Influence of Ions of Low Molecular Weight on Solubility and Rheological Properties of Wheat Gluten. R. Kieffer, J. J. Kim and M. D. Belitz OBJECTIVE MEASUREMENTS: Intra- and Intermuscular Variation of Shear Force of Beef. B. L. Dumont OBJECTIVE MEASUREMENTS: A Method for Measuring the Firmness of Cooked Soybean. H. P. S. Makker, O. P. Sharma and S. S. Negi OBJECTIVE MEASUREMENTS: Correlation Between the Dry Matter Content of Fat-Free Cottage Cheese and Its Apparent Viscosity Measured During Production. G. Corrieu, M. Lalande and A. Fissette OBJECTIVE MEASUREMENTS: Instrument Prediction of the Lean Content of Pork Carcasses Using Ultrasound or Light Reflectance. S. D. M. Jones and C. R. Haworth SENSORY MEASUREMENTS: Consumer Reaction to Processed Suntan Apples. A. A. Williams, G. M. Arnold and M. Warrington FACTORS AFFECTING TEXTURE: Correlation Between Rheological Parameters and Microstructure of Sausages of Bologna Type. L. Feher, K. Kabok and T. Huszka FACTORS AFFECTING TEXTURE: The Effect of Apple Maturity and Firmness on Bruise Volume. R. G. Diener, S. Singha and J. Petit FACTORS AFFECTING TEXTURE: Extrusion Cooking of High-Fiber Cereal Product with Crispbread Character. Y. Andersson, B. Hedlund, L. Jonsson and S. Svensson FACTORS AFFECTING TEXTURE: Textural Properties of Untoasted and Toasted Rusks. H. D. Tscheuschner and U. Bindrich FACTORS AFFECTING TEXTURE: Instrumental and Sensory Analysis of the Action of Catheptic enzymes on Flaked and Formed Beef. S. H. Cohen, R. A. Segars, A Cardello, J. Smith and f. M. Robbins FACTORS AFFECTING TEXTURE: Morphological and Textural Comparisons of Soybean Mozzarella Analogs Prepared with Different Hydrocolloids. C. S. Yang and M. V. Taranto FACTORS AFFECTING TEXTURE: Effects of Freezing and Thawing Green Curds Before Processing on the Rheological Properties of Cream Cheese. T. Hori FACTORS AFFECTING TEXTURE: Textural Properties of Salted Radish Root and Their Changes During Salting. K. Kaneko, M. Kurosaka and Y. Maede FACTORS AFFECTING TEXTURE: Canned Shrimp Texture as a Function of Its Heat History. L. Y. Ma., J. C. Deng, E. M. Ahmed and J. P. Adams FACTORS AFFECTING TEXTURE: Factors Affecting the Staling of Madeira Slab Cake. Robin C. E. Guy FACTORS AFFECTING TEXTURE: Influence of Variety, Site and Storage on Physical, Sensory and Compositional Aspects of Mashed Potato. Richard M. Faulks and Nerys M. Griffiths FACTORS AFFECTING TEXTURE: Susceptibility of Yoghurt to Syneresis. Comparison of Centrifugation and Draining Methods. V. R. Harwalker and M. Kalob FACTORS AFFECTING TEXTURE: Gelation of UHT Milk During Storage – A Comparison of Some Chemical and Physical Methods of Analysis. K. Guthy, Y. H. Hong and H. Klostermeyer FACTORS AFFECTING TEXTURE: Age Gelation of Sterilized Milks. V. R. Harwalkar     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Contact Angles in a Biological Setting: Measurements in the Human Oral Cavity. M. D. Jendresen, R.E. Baier and P. Glantz GENERAL PRINCIPLES: Toxicological Evaluation of Carrageenans 2. Definition, Structure, Manufacture, Properties and Applications. G. Martin. GENERAL PRINCIPLES: Thermal Denaturation and Aggregation of β-Lactoglobulin in Solution. Electron Microscopic Study. V.R. Harwalker and M. Kalab GENERAL PRINCIPLES: Relationship Between Nature of Vegetable Oil, Emulsifier and the Stability of W/O Emulsion. N. Garti and G.F. Remon GENERAL PRINCIPLES: Heat Stability of Fish Muscle Proteins. R.G. Poulter, D.A. Ledward, S. Godber, G. Hall and B. Rowlands GENERAL PRINCIPLES: Rheological Characterization of Microcrystalline Cellulose Dispersions: Avicel RC 591. G.J. Brownsey and M.J. Ridout GENERAL PRINCIPLES: Rheological Property of Myosin B Fibre and the Fibre of the Mixture of Myosin B and Soya Protein; and the Interaction Between Myosin B and Soya Protein. Liang-Chuan Lin and Tatsumi Ito GENERAL PRINCIPLES: Surface Rheological Properties of Hyaluronic Acid Solutions. H.R. Kerr and B. Warburton GENERAL PRINCIPLES: Macroscopic Wrinkling of Muscle Fibres, a Source of Error in Objective Assessment of Meat Toughness. R.W.D. Rowe GENERAL PRINCIPLES: The Physical Basis of Meat Texture: Observations on the Fracture Behaviour of Cooked Bovine M. Semitendinosus, P.P. Purslow GENERAL PRINCIPLES: Frictional Effects in Compressional Deformation of Gelatin and Starch Gels and Comparison of Material Response in Simple Shear, Torsion, and Lubricated Uniaxial Compression. (Research Note), E.B. Bagley, D.D. Christianson and W.J. Wolf GENERAL PRINCIPLES: Edge Fracture in Cone/Plate Viscometry. R.I. Tanner GENERAL PRINCIPLES: Rheological Properties of Deacetylated Xanthan in Aqueous Media. M. Tako and S. Nakamura GENERAL PRINCIPLES: Rheological Behavior of High Methoxyl Pectin Gels with a Cone-Plate Rheometer. Relationships Between Rheological Parameters and Gel Composition. S.M. Fiszman, E. Costell and L. Duran GENERAL PRINCIPLES: Thixotropic Properties of Gelatinized Rice Starch Solutions. J.B. Kim, Y.S. Kim, S.Y. Lee, Y.R. Pyun GENERAL PRINCIPLES: Structure-Function Relationships in Food Proteins: Subunit Interactions in Heat-Induced Gelatin of 7S, 11S and Soy Isolate Proteins. Utsumi, S. and J.E. Kinsella INSTRUMENTAL MEASUREMENTS: Analysis of a Biscuit Test: Preliminary Study of Significant Criteria and Prediction Breeding. G. Branlard, K. Benoualid, M. Roussel, J. Grebaut and Y. Seince INSTRUMENTAL MEASUREMENTS: Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain. G.B. Cagampang, A.W. Kirleis and J.S. Marks OBJECTIVE MEASUREMENTS: Rheological Properties of Comminuted Meat Batters and the Relationship to Constituent Interactions. D.L. Burge, Jr. and J.C. Acton OBJECTIVE MEASUREMENTS: A Screening Test for Grain Hardness in Sorghum Employing Density Grading in Sodium Nitrate Solution. L. Hallgren and D.S. Murty SUBJECTIVE MEASUREMENTS: The Design and Practical Use of an Overall Quality Index for Food Products. P. Molnar CONSUMER ACCEPTANCE: Relative Importance of Sensory Factors to Acceptance: Theoretical and Empirical Analyses. H.R. Moskowitz FACTORS AFFECTING TEXTURE: Effects of Temperature, Light and Storage Time on the Sensory and Exudate Loss Characteristics of Vacuum-or-Nitrogen-Packed Ground Beef. B.H Lee, R.E. Simard, C.L. Laleye and R.A. Holley FACTORS AFFECTING TEXTURE: Changes in Freezing Point and Rheological Properties of Ice Cream Mix as a Function of Sweetner System and Whey Substitution. D.E. Smith, A.S. Bokshi and C.J. Lomauro FACTORS AFFECTING TEXTURE: Effect of Purging on Quality Changes of Ice-Chilled Freshwater Prawn, Machrobrachium Rosenbergii. W.K. Nip, J.H. Moy and J.J. Tzang FACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins II Gelling Properties. N.K. Howell and R. A. Lowrie FACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins III Interaction With Other Proteins and Stabilizers. N.K. Howell and R.A. Lawrie FACTORS AFFECTING TEXTURE: Role of Carbohydrates in Soya Extrusion. P.R. Sheard, D.A. Ledward and J.R. Mitchell FACTORS AFFECTING TEXTURE: Studies on the Development of Texturized Vegetable Products by the Extrusion Process. 1. Effect of Processing Variables on Protein Properties. C.B. Pham and R.R. DelRosario FACTORS AFFECTING TEXTURE: Engineering Factors in the Production of Concentrated Fruit Juices. II Fluid Physical Properties of Grape Juices. M. Moresi and M. Spinosi FACTORS AFFECTING TEXTURE: Phytate, Phosphorus and Calcium Contents of Mature Seeds of Vicia Faba 1. And Their Relation to Texture of Pressure-Cooked Faba Bean. A.M. El-Tabey Shehata, T.M. Abu-Bakr and N.M. El-Shimi FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Different Grists. Peter L. Russell FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Added Monoglyceride. Peter L. Russell FACTORS AFFECTING TEXTURE: Rheological Behavior of Venezuelan Arepa Dough from Precooked Corn Flour. M.R. de Padua and H.P. Maroun FACTORS AFFECTING TEXTURE: Effects of Monoglycerides on the Staling of Bread. Y. Malkki, J. Paakkanen and K. Eerola FACTORS AFFECTING TEXTURE: The Influence of the Interaction of Mono-and Di-Glycerides with Milk Proteins on the Rheology and Stability of Food Emulsions. G. Doxastakis and P. Sherman RELATIONSHIP TO STRUCTURE: Hydrophobicity of ν-Cliadins 45 and 42 of Triticum Durum Wheat (Triticum Durum DESF). M. Cotenet, K. Kobrehel and J.-C Autran