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: 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: 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: 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: 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: Rheology of Xantham Gum. P. J. Whitcornbe* and C. W. Macosko. GENERAL PRINCIPLES: Relationship of Myofibril Fragmentation Index to Certain Chemical, Physical and Sensory Characteristics of Bovine Longissirnus Muscle. R. D. Culler, F. C. Parrish Jr. GENERAL PRINCIPLES: Characterization of the Stress Relaxation Curves of Solid Foods. M. Peleg. GENERAL PRINCIPLES: A Method for Measuring Strength and Extensibility of Bread Crumb. L. K. Dahle and and E. P. Montgomery. GENERAL PRINCIPLES: Microscopic Evaluation of Bread Fortified with Concentrated Plant Proteins. S. E. Fleming and F. W. Sosulski. GENERAL PRINCIPLES: Breadmaking Studied by Light and Transmission Electron Microscopy. D. B. Bechtel, Y. Pomeranz, and A. de Francisco. GENERAL PRINCIPLES: Note on a Method for Testing Gluten Strength. R. R. Matsuo. OBJECTIVE MEASUREMENTS: An Application of Electronic Paramagnetic Resonance: A Study of the Rheological Properties of Biological Systems. M. Le Pemp and D. Durand. OBJECTIVE MEASUREMENTS: An NMR Study of the Formation and Syneresis of Renneted Milk Gels. J. Lelievre and L. K. Creamer. OBJECTIVE MEASUREMENTS: The Effect of Shear Rate on the Viscosity of Solutions of Sodium Carboxymethylcellulose and K-Carrageenan. A. M. Elfak, G. Pass and G. 0. Phillips. FACTORS AFFECTING TEXTURE: The Effect of Extractable Lipid on the Viscosity Characteristics of Corn and Wheat Starches. Madeline A. Melvin. FACTORS AFFECTING TEXTURE: A Brief Note on Certain Variations in the Viscosity of an Orange Juice Subjected to Various Treatments. F. Sauvageot and D. Simatos. FACTORS AFFECTING TEXTURE: Comparative Studies on Physicochemical and Baking Properties of Newly Harvested and Stored Indian Varieties of Wheat. V. Sudha Rao, Urmila K. Vakil and A. FACTORS AFFECTING TEXTURE: Relationship of Freezing Preservation Parameters to Texture-Related Structural FACTORS AFFECTING TEXTURE: A Simple Spread Test to Measure the Rheological Properties of Fermenting Dough. R. C. Hoseney, K. H. Hsu and R. C. Junge.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Comparison of Four Models for the Compressibility of Breads and Plastic Foams . S. Swyngedau, A. Nussinovitch, I. Roy, M. Peleg and V. Huang GENERAL PRINCIPLES: Physicochemical Properties of Sweet Potato Starch . S.J. Tian, J.E. Richard and J.M.V. Blanshard GENERAL PRINCIPLES: Estimation of the Hydrophobicity Modifications in Meat Proteins upon Thermal Treatment . María L. Marín, Carmen Casas and Bemabé Sanz GENERAL PRINCIPLES: Macromolecular Structural Features of Fruit Pectins and Their Relation to Gel Strength . G. Berth and A. Dahme GENERAL PRINCIPLES: Dynamic Viscoelasticity and Thermal Behavior of Pectin-Calcium Gels . C. Gamier, M.A.V. Axelos and J.-F. Thibault GENERAL PRINCIPLES: The Effect of Added Sugars on the Retrogradation of Wheat Starch Gels by X-Ray Diffraction . P. Cairns, H.J. I'Anson and V.J. Morris GENERAL PRINCIPLES: α-Amylase Adsorption on Crystalline Starch . V. Leloup, P. Colonna and S. Ring GENERAL PRINCIPLES: Determination of Elasticity of Gels by Successive Compression Decompression Cycles . G. Kaletunc, M.D. Normand, A. Nussinovich and M. Peleg GENERAL PRINCIPLES: Effect of Hydrocolloids and Minerals Content on the Mechanical Properties of Gels . A. Nussinovitch, I.J. Kopelman and S. Mizrahi GENERAL PRINCIPLES: Behavior of Corn, Wheat and Rice Starch Gels in Uniaxial Compression . D.D. Christianson and E.B. Bagley GENERAL PRINCIPLES: Large Deformation Properties of β-Lactoglobulin Gel Structures . M. Stading and A.-M. Hermansson GENERAL PRINCIPLES: Investigation of Viscosity and Gelation Properties of Different Mammalian and Fish Gelatins . B.H. Leuenberger INSTRUMENTAL MEASUREMENTS: “Degree of Elasticity” Determination in Solid Foods . G. Kaletunic, M.D. Normand, E.A. Johnson and M. Peleg INSTRUMENTAL MEASUREMENTS: Measuring Netted Muskmelon Maturity by Delayed Light Emission . W.R. Forbus, Jr., G.G. Dull and D. Smittle INSTRUMENTAL MEASUREMENTS: Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission . W.R. Forbus, Jr., J.A. Payne and S.D. Senter INSTRUMENTAL MEASUREMENTS: Predictors of Beef Tenderness: Development and Verification . S.D. Shackelford, M. Koohmaraie, G. Whipple, T.L. Wheeler, J.D. Crouse, M.F. Miller and J.O. Reagan INSTRUMENTATION AND METHODOLOGY: The Benefits of Basic Rheometry in Studying Dough Rheology . D. Weipert INSTRUMENTATION AND METHODOLOGY: Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets . J.R. Botta INSTRUMENTATION AND METHODOLOGY: Compression Bruising Test for Bananas . Nigel H. Banks, Colin A. Borton and Marilyn Joseph OBJECTIVE MEASUREMENT: Analytical Profiling of Ketchup . Sebastiano Porretta OBJECTIVE MEASUREMENT: Detection and Interpretation of Variation Within and Between Assessors in Sensory Profiling . T. Naes and R. Solheim OBJECTIVE MEASUREMENT: Objective and Subjective Assessment of Australian Sausages . S.L. Beilken, L.M. Eadie, P.N. Jones and P.V. Harris FACTORS AFFECTING TEXTURE: Review on the Significance of Starch and Protein to Wheat Kernel Hardness . F.M. Anjum and C.E. Walter FACTORS AFFECTING TEXTURE: Factors Affecting Resistance of Banana Fruit to Compression and Impact Bruising . Nigel H. Banks and Marilyn Joseph FACTORS AFFECTING TEXTURE: Post-Mortem Tenderisation of Rainbow Trout (Oncorhyncus mykiss) Muscle Caused by Gradual Disintegration of the Extracellular Matrix Structure . Masashi Ando, Haruhiko Toyohara, Yutaka Shimizu and Morihiko Sakaguchi FACTORS AFFECTING TEXTURE: Correlations Between Empirical Methods For Texture Assessment of Butter . H. Rohm and K.H. Weidinger FACTORS AFFECTING TEXTURE: Low-Fat, High Added-Water Bologna Formulated with Texture-Modifying Ingredients . J.R. Claus and M.C. Hunt FACTORS AFFECTING TEXTURE: Rheological Properties of Heat-Induced Gels from Egg Albumen Subjected to Freeze-Thaw . C.W. Dill, J. Brough, E.S. Alford, F.A. Gardner, R.L. Edwards, R.L. Richter and K.C. Diehl FACTORS AFFECTING TEXTURE: Effects of Constituent Concentration on Rheological Properties of Corn Oil-in-Water Emulsions . K. Suzuki, T. Maeda, K. Matsuoka and K. Kubota FACTORS AFFECTING TEXTURE: Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef . J.D. Crouse, M. Koohmaraie and J.S. Dickson FACTORS AFFECTING TEXTURE: Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein . G.V.S. Reddy and L.N. Srikar FACTORS AFFECTING TEXTURE: Texture of Raw and Canned Jicama (Puchyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis) . G.S. Mudahar and J.J. Jen FACTORS AFFECTING TEXTURE: Gel-Forming Characteristics and Rheological Properties of Kefiran . T. Mukai, N. Watanabe, T. Toba, T. Itoh and S. Adachi     

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     

INSTRUMENTAL MEASUREMENTS

INSTRUMENTAL MEASUREMENTS: Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products. (Res. Note) J. H. MacNeil and M. G. Mast INSTRUMENTAL MEASUREMENTS: A Small Sample Back Extrusion Test for Measuring Texture of Cooked Rice. V. G. Reyes, Jr. and V. K. Jindal INSTRUMENTAL MEASUREMENTS: The Wheat Research Institute Chomper, an Instrument that Measures Crumb Flexibility. D. W. Baruch and T. D. Atkins INSTRUMENTAL MEASUREMENTS: Using the Wheat Research Institute Chomper to Assess Crumb Flexibility of Staling Bread. D. W. Baruch and T. D. Atkins INSTRUMENTAL MEASUREMENTS: Rapid Testing Method for Characterizing the Rheological Behavior of Gelatinizing Corn Starch Slurries. (Note) J. F. Steffe, M. E. Castell Peres, K. J. Rose and M. E. Zabick INSTRUMENTAL MEASUREMENTS: Rheological Changes of Fortified Wheat and Corn Flour Doughs with Mixing Time. L. L. Navickis INSTRUMENTAL MEASUREMENTS: Comparison of Starch Pasting Properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer. L. B. Deffenbaugh and C. E. Walker INSTRUMENTAL MEASUREMENTS: Measuring Kernel Hardness Using the Tangential Abrasive Dehulling Device. J. W. Lawton and J. M. Faubion INSTRUMENTAL MEASUREMENTS: Bingham Award Lecture—1989. The Role of Instrument Inertia in Controlled-Stress Rheometers. 1. M. Krieger INSTRUMENTAL MEASUREMENTS: Technical Note: Strain-Measurement Error in a Constant-Stress Rheometer. D. W. Giles and M. M. Denn INSTRUMENTAL MEASUREMENTS: Technical Note: Strain-Measurement Error in a Constant-Stress Rheometer. D. W. Giles and M. M. Denn INSTRUMENTAL MEASUREMENTS: Characteristics of a Modified Wisconsin Breakage Tester. (Technical Note) H. J. Lyon, S. G. Schmitt, C. J. Bern and C. R. Hurburgh, Jr. INSTRUMENTAL MEASUREMENTS: Impact Parameters Related to Post Harvest Brusing of Apples. G. H. Brusewitz and J. A. Bartsch INSTRUMENTAL MEASUREMENTS: Characterization of the Perceived Texture of Thickened Systems by Dynamic Viscosity Measurements. R. K. Richardson, E. R. Morris, S. B. Ross-Murphy, L. J. Taylor and I.C.M. Dea GENERAL PRINCIPLES: Modelling of Flow Properties of Starch Pastes Prepared by Different Procedures. M. Harrod GENERAL PRINCIPLES: Apparent Concentration: A Method to Predict the Flow Properties of Viscous Foods for Process Applications. M. Harrod GENERAL PRINCIPLES: Time-Dependent Flow Behavior of Starch Pastes, With Food Process Applications. M. Härröd GENERAL PRINCIPLES: Intrinsic Viscosities and Apparent Specific Volumes of Amino Acids and Sugars. ‘Effective Size’ and Taste of Sapid Molecules. S. E. Kemp and G. G. Birch, M. 0. Portmann and M. Mathlouthi GENERAL PRINCIPLES: Effect of Succinylation on the Functional and Physiochemical Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. Howell GENERAL PRINCIPLES: Effect of Extrusion Temperature on Physico-Chemical Properties and Biological Value of Soybean-Protein. E. Horváth, J. Petres, É, Gelencsér and B. Czukor SENSORY EVALUATION: Adaptation of Collaborative Methodology to the Sensory Evaluation of Foods by Scoring. P. Molnár FACTORS AFFECTING TEXTURE: Factors Related to Longissimus Tenderness Among Alternative Methods of Lean Beef Production. W. Vanderwert, P. J. Bechtel, D. L. DeVol, F. K. McKeith, L. L. Berger and R. D. Shanks FACTORS AFFECTING TEXTURE: Predicting the Effect of Drying Conditions on the Textural Properties of Roasted Peanuts. Y.-C. Hung FACTORS AFFECTING TEXTURE: Effect of Maturity and Storage Time on the Bruise Susceptibility of Peaches (cv. Red GIobe).Y.-C. Hung and S. E. Prussia FACTORS AFFECTING TEXTURE: Mechanical Properties of Kappa Carrageenan-Locust Bean Gum Mixed Gels with Added Sucrose. S. M. Fiszman and L. Duran FACTORS AFFECTING TEXTURE: Effect of Hydrolysis of Lactose and Sucrose on Firmness of Ice Cream. J. B. Lindamood, D. J. Grooms and P.M.T. Hansen FACTORS AFFECTING TEXTURE: Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Therugru chulcogrumrnu). D. J. Krueger and 0. R. Fennema FACTORS AFFECTING TEXTURE: Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at ?10°C. G. Boer and O. Fennema FACTORS AFFECTING TEXTURE: Rheological Properties of Heat-Induced Ovalbumin Gels Prepared by Two-step and One-step Heating Methods. N. Kitabatake, Y. Tani and E. Doi FACTORS AFFECTING TEXTURE: Physical and Sensory Evaluation of Lean White Cakes Containing Substituted Fluffy Cellulose. E. B. Fondroy, P. J. White and K. J. Prusa     

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     

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: 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

INSTRUMENTAL MEASUREMENTS: Physicochemical Properties of Cocoyam Starch. R.D. Lauzon, K. Shiraishi, M. Yamazaki, S. Sawayama, N. Sugiyama and A. Kawabata. INSTRUMENTAL MEASUREMENTS: Studies on Rheological Properties of Rice-Soya Crackers. M.V. Prince, P.K. Chatopadhyay and R.K. Mukherjee. INSTRUMENTAL MEASUREMENTS: Mechanical Properties of Wheat. Y.S. Kang, C.K. Spillman, J.L. Stele and D.S. Chung. INSTRUMENTAL MEASUREMENTS: Vkcoelastic Property Changes in Cheddar Cheese During Ripening. M. Rosenberg, Z. Wang. SENSORY MEASUREMENTS: Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity - Preliminary Study (An Hypothesis Paper). F.R. Jack, J.R. Piggot and A. Paterson. FACTORS AFFECTING TEXTURE: Frozen Carrots Texture and Pectic Components as Affected by Low Temperature Blanching and Quick Freezing. M. Fuchigami, K. Miyazaki and N. Hyakumoto. FACTORS AFFECTING TEXTURE: Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots. M. Fuchigami, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Texture and Pectic Composition Differences in Raw, Cooked and Froze-Thawed Chinese Cabbages due to Leaf Posithn. M. Fuchigani, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots D.W. Stanley, M.C. Bourne. FACTORS AFFECTING TEXTURE: Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Algiiate. D.J. Pettitt, J.E.B. Wayne, J.K. Renner Nantz and C.F. Shoemaker. FACTORS AFFECTING TEXTURE: Postmortem Delay Time and Heating Rate Affext Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle. J.Y. Wu (Dept. of Food Sci.), E.W. Mills and W.R. Hennirig. GENERAL PRINCIPLES: ‘Weak Gel’ Properties of Khan Flour from Belschrniedia sp. - a Traditional Food Thickener from Tropical West Africa R. Ndjouenken. GENERAL PRINCIPLES: Gelation Mechanism of Methylhydroxypropylcellulose in Aqueous Solution. Y. Yuguchi, H. Urakawa, S. Kitamura, S. Ohno and K. Kajiwara. GENERAL PRINCIPLES: Gelation Mechanism and Rheological Properties of Rice Starch. C.-Y. Lii, Y.Y. Shao and K.H. Tseng.     

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: Rheology of Low- to Intermediate-Moisture Whole Wheat Flour Doughs. K. L. Mackey GENERAL PRINCIPLES: Viscoelastic Behavior of Aging Starch Gels: Effects of Concentration, Temperature, and Starch Hydrolysates on Network Properties. C. G. Biliaderis and J. Zawistowski GENERAL PRINCIPLES: The Dynamics of Cake Baking as Studied by a Combination of Viscometry and Electrical Resistance Oven Heating. K. Shelke, J. M. Faubion and R. C. Hoseney GENERAL PRINCIPLES: Reversibility of the Hard-to-Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata). (Res. Note). D. L. Hentges GENERAL PRINCIPLES: Mechanical Properties of the Soybean Cotyledon and Failure Strength of Soybean Kernels. M. Liu, K. Haghighi, R. L. Stroshine GENERAL PRINCIPLES: A New Parameter Related to Loaf Volume Based on the First Derivative of the Alveograph Curve. K. Addo GENERAL PRINCIPLES: Testing Bread Slices in Tension Mode (Note). A. Nussinovitch, I. Roy and M. Peleg GENERAL PRINCIPLES: Automation of a Mattson Bean Cooker for Testing the Hard-to-Cook Defect in Legume Seeds. D. L. Hentges GENERAL PRINCIPLES: Simulated Packing Line Impacts for Apple Bruise Prediction. S. S. Sober GENERAL PRINCIPLES: Comparison of Fourier Transform Mid Infrared Spectroscopy and Near Infrared Reflectance Spectroscopy with Differential Scanning Calorimetry for the Study of the Staling of Bread. R. H. Wilson, B. J. Goodfellow and P. S. Belton OBJECTIVE MEASUREMENTS: Relation of Wheat Hardness to Air-Classification Yields and Flour Particle Size Distribution. Y. V. Wu, A. S. Stringfellow and J. A. Bietz FACTORS AFFECTING TEXTURE: Influence of Chemical and Physical Modification of Soft Wheat Protein on Sugar-Snap Cookie Dough Consistency, Cookie Size, and Hardness. C. s. Gaines FACTORS AFFECTING TEXTURE: Dynamic Rheological Properties of Bread Crumb. I. Effects of Storage Time, Temperature, and Position in the Loaf. J. N. Persaud, J. M. Faubion and J. G. Ponte FACTORS AFFECTING TEXTURE: Chemical and Technological Variables and Their Relationships: A Predictive Equation for Pasta Cooking Quality. M. G. D'Egidio, B. M. Mariani, S. Nardi and P. Navaro FACTORS AFFECTING TEXTURE: The Influence of Sugar and Emulsifier Qpe During Microwave and Conventional Heating of a Lean Formula Cake Batter. B. A. Baker, E. A. Davis and J. Gordon FACTORS AFFECTING TEXTURE: Effects of Hardness and Drying Air Temperature on Breakage Susceptibility and Dry-Milling Characteristics of Yellow Dent Corn. A. W. Kirleis and R. L. Stroshine FACTORS AFFECTING TEXTURE: Changes in Bread Firmness and Moisture During Long-Term Storage. (Note). H. He FACTORS AFFECTING TEXTURE: Physical Properties of Cooked Eggs: Tensile Strength of Albumen and Membrane after Thermal Pretreatment of Raw Eggs. J. W. Goodrum FACTORS AFFECTING TEXTURE: Stress Cracking and Breakage Susceptibility as Affected by Moisture Content at Harvest for Four Yellow Dent Corn Hybrids. C. L. Weller FACTORS AFFECTING TEXTURE: Water Vapour Sorption Hysteresis and the Shelf-Life of Industrial Sponge-Cake. P. Guinot and M. Mathlouthi FACTORS AFFECTING TEXTURE: Studies on the Shelf-Life of Modified Camembert Cheese. P. Palich, W. Derengiewicz and J. Switka FACTORS AFFECTING TEXTURE: Storage Time as a Factor in Determining Physico-Chemical Parameters of New Cheese Products . Lj. M. Lali? and K. Berkovi? FACTORS AFFECTING TEXTURE: Instron Measurement of Sponge Cake Firmness: Effect of Additives and Storage Conditions. Patricia Guinot* and Mohamed Mathlouthi FACTORS AFFECTING TEXTURE: Kinetics of the Destruction by Heat of Colour and Texture of Pickled Green Olives. Antonio H. Sanchez, Luís Rejano and Alfredo Montaiio b     

LITERATURE ABSTRACTS

FACTORS AFFECTING TEXTURE: Breadmaking Quality of Ten Greek Breadwheats-Baking and Storage Tests on Bread Made by Long Fermentation and Activated (Chemical) Dough Development Processes, and the Effects of Bug-damaged Wheat. N. P. Matsoukas and W. R. Morrison GENERAL PRINCIPLES: Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep. K. Katsuta and D. Rector and J. E. Kinsella GENERAL PRINCIPLES: Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins. E. A. Foegeding GENERAL PRINCIPLES: Rheology of the Breadmaking Process. A. H. Bloksma GENERAL PRINCIPLES: Influence of Temperature on the Viscous Behavior of Some Concentrated Dispersions. D. C. Lee and S. N. Bhatacharya INSTRUMENTATION AND METHODOLOGY: Detection of Firmness in Peaches by Impact Force Response. F. I. Meredith, R. G. Leffler and C. E. Lyon INSTRUMENTATION AND METHODOLOGY: Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion. (Res. Note) M.S.B. Alviar and D. S. Reid INSTRUMENTAL MEASUREMENTS: Characterization of a Pectin from Sunflower Heads Residues. M. L. Alarcão e Silva SENSORY ASSESSMENT: Temporal Aspects of Hedonic Responses. D. E. Taylor and R. M. Pangborn FACTORS AFFECTING TEXTURE: The Effect of Denaturation of β-Lactoglobulin on Renneting–A Quantitaative Study. D. G. Dalgliesh FACTORS AFFECTING TEXTURE: Control of Muscle Softening and Protease-Parasite Interactions in Arrow-tooth Atheresthes stomias. (Res. Note) D. H. Greene and J. K. Babbit FACTORS AFFECTING TEXTURE: Effects of Connective Tissue on Algin Restructured Beef. S. A. Ensor, J. N. Sofos and G. R. Schmidt FACTORS AFFECTING TEXTURE: Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder. V. B. Alvarez, D. M. Smith, R. G. Morgan and A. M. Booren FACTORS AFFECTING TEXTURE: Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel. K. H. Chung and C. M. Lee FACTORS AFFECTING TEXTURE: Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macrunonus novaezelandiae) Stored in Ice. G. A. MacDonald, J. Lelievre and N.D.C. Wilson FACTORS AFFECTING TEXTURE: Textural Degradation of Cooked Fish Meat Gel (Kamaboko) by the Addition of an Edible Mushroom, Judas' Ear [Auricularia auriculajudae (Fr. ) Quel]. Y. Makinodan and M. Hujita 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: Investigation of the Relationship Between Wheat Lipids and Baking Properties. E. M. Kárpáti, F. Békés, R. Lásztity, F. Örsi and I. Smied and A. Mosonyi FACTORS AFFECTING TEXTURE: Prediction of Mechanical Dough Development, Water Absorption and Baking Performance from Farinograph Parameters. T. D. Atkins and N. G. Larsen     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Correlations for the Consistency Coefficients of Apricot and a Pear Purees. C. Ilicoli GENERAL PRINCIPLES: Protein - Protein Interaction in Processed Meats. J. C. Acton and R. L. Dick GENERAL PRINCIPLES: Rheological and Pipeline Flow Behavior of Corn Starch Dispersions. R. G. Griskey, D. G. Nechrebecki, P. J. Notheis, and R. T. Balmer GENERAL PRINCIPLES: Prevention of the Adhesion of Margarine Emulsions to Surfaces of Production Apparatus. I.B. Chekmareva, V. G. Babak and R. I. Dzhafarova GENERAL PRINCIPLES: Spinning of Starch and Plant Protein Mixtures, J. Culioli and P. Sale GENERAL PRINCIPLES: Viscometric Study of the First Stage of Gelation of High-Methoxyl Pectins. F. Michel, J. L. Doublier and J. F. Thibault GENERAL PRINCIPLES: The Effect of Heating on the Storage Stability of Unhomogenised Cream (30%). A. Fink and H. G. Kessler GENERAL PRINCIPLES: Functional Properties of Heat Denatured Whey Proteins II Emulsification and Foaming Properties. W. A. M. Mutilangi and A. Kilara GENERAL PRINCIPLES: The Effect of Heating on the State of the Emulsion in Homogenized Cream. A. Fink and H. G. Kessler GENERAL PRINCIPLES: Functional Aspects of Blood Plasma Proteins 4. Elucidation of the Mechanism of Gelation of Plasma and Egg Albumen Proteins. N. K. Howell and R. A. Lawrie GENERAL PRINCIPLES: Mechanical Textural Properties of Sausages. Z. Havlicek, J. Celba and A. Kubesova GENERAL PRINCIPLES: The Rheology of Butter and Its Spreadability. B. Dison GENERAL PRINCIPLES: Direct Yield Stress Measurement with the Vane Method. N. Q. Dzuy and D. V. Boger GENERAL PRINCIPLES: Correlation Analyses of the SDS Test and Valorigraph Values of Autumn Wheat Varieties. E. Pallagi-Bankfalvi and J. Matuz GENERAL PRINCIPLES: Direct Mechanical Measurement of Carrot Root Fiber Texture. S. Aubert, F. Duprot and B. Szot GENERAL PRINCIPLES: Ultrasonic Estimation of Solid/Liquid Ratios in Fats, Oils and Adipose Tissue. Christopher A. Miles, Graham A. J. Fursey and Richard C. D. Jones GENERAL PRINCIPLES: A Simple Method for Determining the Shear Modulus of Food Dispersions and Gels. Stephen G. Ring and George Stainsby OBJECTIVE MEASUREMENTS: Some Experience with the Stevens Compression Response Analyser Applied to Food Texture Measurements. J. G. Brennan OBJECTIVE MEASUREMENTS: Developing a Blueberry Firmness Standard. D. C. Slaughter and R. P. Rohrbach OBJECTIVE MEASUREMENTS: Relationship Between Sensory Evaluations and Nondestructive Optical Measurements of Apple Quality. A. E. Watada, D. R. Massie and J. A. Abbott FACTORS AFFECTING TEXTURE: Pectic Substances and Firmness of Cucumber Pickles as Influenced by CaCl₂, NaCl and Brine Storage. J. M. Hudson and R. W. Buescher FACTORS AFFECTING TEXTURE: Quantitative Analysis of Texture Change in Cod Muscle During Frozen Storage. Y. J. Kim and D. R. Heldman FACTORS AFFECTING TEXTURE: Pectic Substances of Faba Beans and Their Relation to Texture of Cooked Beans. A. M. El-Tabey Shehata, N. M. El-Shimi and A. S. Mesallam FACTORS AFFECTING TEXTURE: Effects of Cultivars, Blanching Techniques, and Cooking Methods on Quality of Frozen Green Beans as Measured by Physical and Sensory Attributes. M. B. Stone and C. M. Young FACTORS AFFECTING TEXTURE: Cellulases in Olives and Their Possible Effect in Texture Changes II. Cellulolytic Activity in Hajiblanca Variety. A. M. Heredia and J. G. Fernandez-Bolanos FACTORS AFFECTING TEXTURE: Viscosity and Emulsifying Ability of Fish and Chicken Muscle Protein. A. J. Borderias, F. Jimenez-Colmeners and M. Tejada FACTORS AFFECTING TEXTURE: Protein-Protein Interactions: Their Importance in the Foaming of Heterogeneous Protein Systems. Stephen Poole, Stuart I. West and Clifford L. Walters FACTORS AFFECTING TEXTURE: Cold Setting Alginate-pectin Mixed Gels. Victor J. Morris and Graham R. Chilvers. FACTORS AFFECTING TEXTURE: Puffing Characteristics of Some Processed Rice Stored in Different Packaging Systems. Mridula Bhattacharjee and Surya Nath. FACTORS AFFECTING TEXTURE: Meat Emulsification. Effects of Some Ingredients: Vegetable Proteins, Salt, Sugar and Glycerol. G. Lacroix and F. Castaigne FACTORS AFFECTING TEXTURE: Water Holding Capacity of Pig Muscle Proeins: Interaction Between the Myofibrillar Proteins and Sarcoplasmic Compounds. G. Monin and D. LaSorde FACTORS AFFECTING TEXTURE: Modification of Rheological Properties of Butter. S. Gupta and J. M. DeMan FACTORS AFFECTING TEXTURE: Investigations on the Distribution of Soybean Lecithin During Cheesemaking by Means of C14-Labelling and Electronmicroscopy. A. Wiechen, W. Buchleim, and D. Prokopek and N. Weber FACTORS AFFECTING TEXTURE: Influence of Homogenization of the Rheological Behaviour of Apricot Puree. L. Duran and E. Costell     

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