酿造酱油与配制酱油的比较

酿造酱油在我国已有数千年历史,是我国独特的传统产品,是开门七件事之一。酱油文化与茶文化一样,自唐朝传至日本。在中国、日本、东南亚乃至西欧各国酿造酱油享有悠久的信誉。烹调中国菜离不开酿造酱油。目前我国年出口的酿造酱油约2万多吨。世界各国也纷纷建设起酿造酱油厂。所以酿造酱油已逐渐成为世界共享的东方文化。但     

低盐固态酱油亦能与高盐稀醪酱油媲美质疑

近读马金贵等在本刊1997年第九期发表的一篇论文，题为“低盐固态酱油亦能与高盐稀醒酱油媲美”，付题为“对提高低盐固态酱油风味的再探讨”。文章说：“笔者对低盐固态酱油风味作了长时间的大胆尝试和探讨。结果表明，其风味亦能与高盐稀醒酱油媲美。”既然能媲美，当然就是已经达到或相当于高盐稀醒酱油的水平。但就文中作者“长时间的大胆尝试和探讨”的办法来看，仍然没有走出低盐固态发酵工艺本身限定的圈子，因此也就不可能酿造出与高盐稀态酱油风味相媲美的酱油。现提出以下看法，同马金贵等同行商榷。1低盐固态与高盐稀态发酵条件…     

米曲霉和酱油曲霉制造酱油曲和酱油的比较分析

酱油、酱等传统的调味品,其制品的香气与使用的曲菌有很大的关系,这是人所共知的事。目前,日本制造酱油曲采用的曲菌主要有米曲霉(以下简称A)和酱油曲霉(以下简称S)两种。这两种曲霉产生的水解酶和酿造特性不同。简言之,即A比S产生的α一淀粉酶含量高,而植物组织分解酶群含量低。这样,表现在制曲时,A曲升温快,容易管理,原料中淀粉消费量高达30%左右。     

关于印尼Kecap酱油的分析研究

一、摘要本文研究了Kecap 酱油成分的特点。Kecap 酱油由发酵大豆制成,在印尼是一种主要调味品。工业产品分为普通Kecap,甜味Kecap,咸味Kecap 和稠状的Kecap 四种。各品种Kecap 除咸味(含糖19.36%)外,特点是含糖高(40.51～65.45%)。糖份主要为蔗糖、葡萄糖和果糖,而且都是添加的甜     

亚洲酱油的发展及现状

主要概括介绍了日本、韩国、中国的酱油的生产、发展及科研现状，对比分析了其各主要酱油品种的生产工艺、产品特色及发展趋势。     

日本无色酱油的制法

日本酱油年产量约120万吨,浓口酱油是日本酿造酱油的主要品种,消费量约占85％。但由于色泽较深,呈红褐色,不宜用于不需色泽的菜肴,故用量受到一定的限制。为此,日本又先后开发了色泽较淡又具有酿造酱油特有香味的淡口酱油及白酱油等淡色酱油。此类酱油在酿制过程中,尽管采取了防止增     

特鲜猴头酱油的研制

本文报告了制造特鲜猴头酱油的一种方法。其主要技术特征是在通常酿造酱油的基础上改进工艺及配方。在酿造过程中,所有用水采用麦饭石水替代常水酿造;并在配料时加入猴头、甘草,呈味核苷酸等原料。通过天然晒露发酵工艺制造的本品具有味醇厚,咸甜适中,酱香味浓,微量元素丰富等优点。     

快速生产“生抽”酱油工艺

0 前言现代“生抽”酱油生产工艺,采用纯种制曲,稀醪浓盐晒露发酵,通过液汁回浇调节控制,便于耐盐乳酸菌和耐盐酵母菌繁殖发酵,获取独特天然晒油风味.由于产生酱香风味的菌种是自然接入酱醪中的,在酱醪中生长繁殖较长时间后才达到发酵高峰期,所以酱醪发酵需3～4个月才成熟。笔者结合酱油各种生产工艺特点,采用稀醪无盐保温水解,加入生酱油和盐水进行稀醪低盐晒露发酵工艺生产“生抽”酱油,结果产品保留原有风味,发     

全面认识酱油

介绍了如何通过产品标识鉴别和选择酱油,介绍了海带酱油、无盐酱油、蚕蛹酱油、草菇酱油、维生素B2酱油等的新品种以及营养性酱油等.     

亟待制定酿造酱油、食醋和配制酱油、食醋统一的完善的标准(上)

提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。阐述了酱油类通过氨基酸态氮与全氮的比值比较法和食醋类通过总酸、不挥发酸等成分百分比比较法确定酿造、配制酱油、食醋的依据及具体制定方法，对新标准的制定和完善具有一定的参考价值。     

Book reviews

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

Book Reviews

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

Book Reviews

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

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

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

Book Reviews

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

Book Reviews

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

Book reviews

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