LITERATURE ABSTRACTS

INSTRUMENTAL MEASUREMENTS: The Do-Corder as a Possible Tool to Evaluate the Bread-Making Properties of a Dough. S. Nagao, S. Endo, K. Takeya and K. Tanaka
INSTRUMENTAL MEASUREMENTS: Interpretation of Do-Corder Curves. Identification of flour components influencing curve characteristics. S. Endo, S. Nagao, K. Takeya and K. Tanaka
INSTRUMENTAL MEASUREMENTS: Texture Analysis of Fish Fillets and Minced Fish by Both Sensory and Instrumental Methods. A. J. Borderies, M. Lamua and M. Tegada
GENERAL PRINCIPLES: Applicability of Flow Models with Yield for lbmato Concentrates. M. A. Rao and H. J. Cooley
GENERAL PRINCIPLES: Rheodynamics of Film-Type Flow of Comminuted Meat Products. A. M. Brazhnikov, B. P. Filipenko and N. S. Nikolaev
GENERAL PRINCIPLES: Scanning Electron Microscopy of Flour-Water Doughs Treated with Oxidizing and Reducing Agents. L. G. Evans, A. M. Pearson and G. R. Hooper
GENERAL PRINCIPLES: Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels. J. Longton and G. A. LeGrys
GENERAL PRINCIPLES: A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread. R. C. Junge and R. C. Hoseney
GENERAL PRINCIPLES: Effect of Surface Tension in the Gas-Dough Interface on the Rheological Behavior of Dough. A. H. Bloksma
GENERAL PRINCIPLES: Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes. D. D. Christianson, F. L. Baker, A. R. Loffredo and E. B. Bagley
GENERAL PRINCIPLES: Myofibrils of Cooked Meat are a Continuum of Gap Filaments. R. H. Locker and D. J. C. Wild
GENERAL PRINCIPLES: The Chemistry of Textural Changes in Fruit During Storage. I. M. Bartley and M. Knee     

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: 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: Morphological, Ultrastructural and Rheological Characterization of Cheddar and Mozzarella Cheese. M. V. Taranto. GENERAL PRINCIPLES: Rheological Model of Soy Dough in Extrusion. A. H. Chen, Y. C. Jao, J. W. Larkin and W. E. Goldstein. GENERAL PRINCIPLES: The Composition of A Gel Formed When Wheat Flour is Suspended in Phenol-Acetic Acid -Water (l:l:l, w/v/v). A. C. Jennings. GENERAL PRINCIPLES: Development of a Model System Using Glycerinated Muscle for the Study of Physical GENERAL PRINCIPLES: A Model for Creep and Early Failure. M. Peleg. OBJECTIVE MEASUREMENTS: Effect of Starch on Pasta Dough Rheology and Spaghetti Cooking Quality. J. E. Dexter and R IR. Matsuo. OBJECTIVE MEASUREMENTS: Nonlinear Creep and Creep Recovery of Wheat-Flour Doughs. G. E. OBJECTIVE MEASUREMENTS: The Effect fo Shear Rate on the Viscosity of Solutions of Guar Gum and Locust Bean Gum. A. M. Elfak, G. Pass and G.O. Phillips. OBJECTIVE MEASUREMENTS: Meat Tenderness: Imrnunofluorescent Localisation of the Isomorphic Forms of Collagen in Bovine Muscles of Varying Texture. A. J. Bailey, D. J. Restall, T. J. Sims and V. C. Duance. OBJECTIVE MEASUREMENTS: Effect of Time and Temperature of Storage After Cooking on the Sensory Quality of Bintje Potatoes. B. Lundgren, B. Karlstrom and A. C. Ljungquist. OBJECTIVE MEASUREMENTS: The Post Mortem pH of Cod and Haddock Muscle and its Seasonal Variation. R. Malcolm Love. OBJECTIVE MEASUREMENTS: Comparison of Gluten Properties of Four Wheat Varities. R. C. Butaki and B. Dronzek. FACTORS AFFECTING TEXTURE: Changes in the Fine Structure of Ripening Gruyere Cheese. A Scanning Electron Microscopic Study. M. Ruegg, U. Moor and B. Blanc. FACTORS AFFECTING TEXTURE: Flow Properties of Concentrated Caseinate Melts. 0. Kirchmeier. FACTORS AFFECTING TEXTURE: I. Method of Determining the Amount of Tomato Solids Required. 11. Influence of Handling Practices, Break Temperature and Cultivar. G. L. Marsh, S. J. Leonard and J. E. Buhlert FACTORS AFFECTING TEXTURE: Fissuring of the Rice Grain After Heated Air Drying. 0. R. Kunze.     

LITERATURE ABSTRACTS

Elasticity and Failure in Composite Gels . G. J. Brownsey, H. S. Ellis, M. J. Ridout and S. G. Ring Slender Viscosities Fiber Flow . William W. Schultz The Use of Tensors to Describe and Predict Fiber Orientation in Short Fiber Composites . S. G. Advani and C. L. Tucker Mathematical and Computational Aspects of a General Viscoelastic Theory . A. Markovsky, T. F. Soufles, V. Chen and M. R. Vukcevich Sensory, Acoustical and Force-Deformation Measurements of Potato Chip Crispness . Z. M. Vickers Post-denatured Exothermic Transition in Soya Isolate . P. R. Sheard, D. A. Ledward and J. R. Mitchell Functional Aspects of Blood Plasma V. Viscosity . N. K. Howell and R. A. Lawrie Physical Stability of Chocolate Milk . Th. Vanden Boomgard, T. Van Vliet and A. C. M. Van Hooydonk Glutamic Acid Reactivity in Heated Protein and Protein-Alginate Mixtures . C. G. Oates, D. A. Ledward, J. R. Mitchell and I. Hodgson A Model System for Studying Protein Binding to Hydrophobic Surfaces in Emulsions . Christoper J. Brock and Michael Enser Viscosity Studies on the Polysaccharide Gum from Rhizobiurn Strain CB744 . Richard Beyer, Laurence D. Melton and Lawrence D. Kennedy The Effect of Concentration and Botanical Source on the Gelation and Retrogradation of Starch . Paul D. Orford, Stephen G. Ring, Vincent Carroll, Mervyn J. Miles and Victor J. Morris Calculated Molecular Weight Distribution for Glutenin . John A. D. Ewart Studies in Pectin Degradation . W. H. Van Deventer - Schriemer and W. Pilnik Texture Evaluation of Some Italian Cheeses by Instrumental Texture Profile Analysis . M. Lucisano, C. Pompei and E. Casiraghi Suitability of the Warner-Bratzler Shear for Textural Measurements of Fish Protein Gels . K. Vareltzis and E. M. Buck A Comparison of Techniques for Measuring Yield Stresses . A. S. Yoshimura and R. K. Prud'Homme and H. M. Princen and A. D. Kiss Determination of the Yield Stress of Semi-Liquid Foods from Squeezing Flow Data . O. H. Campanella and M. Peleg Sensory Characteristics of Ham and Their Relationships with Composition, Viscoelasticity and Strength . G. R. Nute, R. C. D. Jones, E. Dransfield and O. P. Whelehan Softening of Fish Bone. I. Relation Between Softening Rate and Solubilization Rate of Organic Matter from Fish Bone . M. Ishikawa, S. Mori, H. Watanabe and Y. Sakai Yield and Tenderness of Cured Chicken Roll Products as Affected by Water Addition . S. W. Wang and T. C. Chen Texture Profile Analysis, Expressed Serum, and Microstructure of Heat-Formed Egg Yolk Gels . S. A. Woodward and O. J. Cotterill Improvement by Oxidising Agents of the Baking Performance of Pure and Composite Flours from Nigerian-Grown Wheats (Lee X and Inia 66) . Eric C. Okoli, Linus O. Ezenweke and Anthony Alaedu Effect of Carbon Dioxide and Nitrogen on Fish Fillets . L. Bellau and R. E. Simard Processing and Freezing of Steaks from Re-Rigor Beef Muscle . B. W. Berry, L. K. Leddy and K. Ono Microstructure of Yoghurt as Affected by Heat Treatment of Milk . E. Parnell- Clunies, Y. Kakuda and A. K. Smith Comparison of Several Blanching Methods on the Texture and Ascorbic Acid Content of Frozen Potatoes . W. Canet and M. A. Hill The Effects of Iota Carrageenan, Carboxymethyl Cellulose and Xanthan Gum on the Stability of Formulated Minced Fish Products . D. J. B. de Ponte, J. P. Roozen and W. Pilnik Effects of Changes during Ripening and Frozen Storage on the Physicochemical and Sensory Characteristics of Cabrales Cheeses . L. Alonso, M. Juarex, M. Ramos and P. J. Martin-Alvarez Effect of Water from Different Sources in Saudi Aradia on the Rheological Properties of Wheat Flour and Bread Quality . A. S. Mesallam, M. I. El-Shaarawy, and A. I. Mustafa     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Functional Properties of Some Succinylated Protein Preparations . M.Z. Sitohy, S.F. Sharobeem and A.A. Abdel-Ghany GENERAL PRINCIPLES: Change of Foam Properties of Gelatin Solutions Under Different Conditions . E. Gabor GENERAL PRINCIPLES: Minor Surface-Active Lipids of Olive Oil and Viscosity of Protein Films at the Olive Oil – Water Interface . V. Kisseoglou GENERAL PRINCIPLES: Nonstarch Polysaccharides from Sunflower (Helianthus annuus) Meal and Palm-Kernel (Elaeis guineensis) Meal – Investigation of the Structure of Major Polysaccharides . E.-M. Diisterhoft, M.A. Posthumus and A.G.J. Voragen GENERAL PRINCIPLES: Changes in Intramuscular Collagen of Cod (Gadus morhua) during Postmortem Storage in Ice . P. Montero and I.A. Mackie GENERAL PRINCIPLES: Effect of Aqueous Ethanol Washing on the Physicochemical and Functional Properties of Safflower (Carthamus tinctorius) Seed Proteins . R. Tasneem and V. Prakash INSTRUMENTAL MEASUREMENTS: Dynamic Measurement of Tissue Rigidity during Freezing and Cooking of Vegetables . S.V. Ramana and A.J. Taylor INSTRUMENTAL MEASUREMENTS: Viscosity of Locust Bean (Cerutonia siliquu) Gum Solutions . F. Garcia-Ochoa and J.A. Casas. SENSORY EVALUATION: Production of a Yogurt-Like Product from Plant Foodstuffs and Whey. Sensory Evaluation and Physical Attributes . K. Shirai, M. Gutierrez-Duran, V.M.E. Marshall, S. Revah-Moiseev and M. Garcia-Garibay FACTORS AFFECTING TEXTURE: Rheological Changes during Thermal Gelation of Meat Batters Containing Surimi from Alaska Pollack (Therugru chulcogrumrna) or Sardine (Surdina pilchardus) . J. Carballo, M. Cavestany and F. Jimenez-Colmenero FACTORS AFFECTING TEXTURE: Production of a Yogurt-Like Product from Plant Foodstuffs and Whey. Substrate Preparation and Fermentation . K. Shirai, G. Pedraza, M. Gutierrez-Durán V.M.E. Marshall, S. Revah-Moiseev and M. García-Garibay FACTORS AFFECTING TEXTURE: Effects of Cultivar and Growth Season on the Gelatinisation Properties of Cassava (Munihot esculentu) Starch . M. Asaoka, J.M.V. Blanshard and J.E. Rickard FACTORS AFFECTING TEXTURE: A Study on the Cooking and Eating Quality Characters of Some Egyptian Rice Varieties . A.A. El-Hissewy and A.A. El-Kady FACTORS AFFECTING TEXTURE: Effect of Cooking on Nutrients, Microbial and Sensory Properties of Skimmed Milk and Rayeb Kishk . A.A. Salama, A.A. Damir and M. Safwat Mohamed RELATIONSHIP TO STRUCTURE: Implication of Cell Wall Degrading Enzymes in the Heat-Induced Softening of the African Pear [Ducryodes edulis (G Don) H J Lam] . P.N. Okolie and B.N. Obasi     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: 'Texturization of Foods: Raw Materials, Processes and Products.' J. M. Aguilera
GENERAL PRINCIPLES: 'Analysis of a Simple Pendulum Impacting Device for Determining Dynamic Strength of Selected Food Materials.' V. K. Jindal and N N. Mohsenin
GENERAL PRINCIPLES: 'The Quasi-static Contact Problem for Nearly-incompressible Agricultural Products.' S.M. Sherif
GENERAL PRINCIPLES: 'Rheological Properties of Cranberry Cell Wall Material.' A. B. Holmes, S. L. Gilbert and C. K. Rha
GENERAL PRINCIPLES: 'Process for Measuring Tenderness of Cooked Meat.' L. D. Satterlee, R. G. Arnold and P. C. Anderson
GENERAL PRINCIPLES: 'An Instrumental Method for Texture Measurement of Filled Wafers.' A Schaller and E. Mohr
GENERAL PRINCIPLES: 'Effect of Moisture Content on the Shear Strength of Filled Wafers.' A. Schaller and E. Mohr
GENERAL PRINCIPLES: 'Pressure-heat Treatment of Postrigor Muscle: Effects on Tenderness.' P. E. Bouton, A. L. Ford, P. V. Harris, J. J. MacFarlane and J. M. O'Shea
GENERAL PRINCIPLES: 'Rheology of Some Emulsions Used in the Meat Industry: Effect on Sausage Texture.' A. Sabater de Sabates, G. Soler Nolla
GENERAL PRINCIPLES: 'Extensibility, Strength and Tenderness of Beef Cooked to Various Degrees.' R. H. Locker and W. A. Carse
GENERAL PRINCIPLES: 'Exploring the Relationship Between Sensory Data and Acceptability of Meats.' S. Horsfield and L. J. Taylor
GENERAL PRINCIPLES: 'Evaluation of Potato Texture by Taste and by Appearance.' H. T. Davies and N. C. Dixon
GENERAL PRINCIPLES: 'Ultrastructural Changes Associated with Chilling of Tomato Fruit.' H. E. Moline     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Emulsifying Properties of Single-Cell Protein. Hiroshi Aoki and Naomi Nagamori. GENERAL PRINCIPLES: Emulsifying Properties of Soy Protein: Characteristics of 7S and 11S Proteins. H. Aoki, O. Taneyama and M. Inami. GENERAL PRINCIPLES: Water Permeability of Oil Layers in W/O/W Emulsions under Osmotic Pressure Gradients. Sachio Matsumoto, Takeshi Inoue, Masanori Kohda, and Keiko Ikura. GENERAL PRINCIPLES: Molecular Rheology of Concentrated Polymer Systems. I. Masao Doi. GENERAL PRINCIPLES: A Cell Model Theory of the Shear Viscosity of a Concentrated Suspension of Interacting Spheres in a Non-Newtonian Fluid. H. Tanaka and J. L. White. GENERAL PRINCIPLES: The Elastic Behavior of Gels During the Structure Formation Process. R. Roscoe. INSTRUMENTATION AND METHODOLOGY: Milk gel structure. XII. Replication of freeze-fractured and dried specimens for electron microscopy. M. Kalab. METHODOLOGY AND INSTRUMENTATION: A Mastication Device Designed For The Evaluation of Chewing Gums. C. J. Kleber, R. G. Schimmele, M. S. Putt and J. C. Muhler. METHODOLOGY AND INSTRUMENTATION: Longitudinal Vibrations of a Cylindrical Gel in Viscous Liquids in a Method for Measuring Viscoelastic Constants. K. Nishinari and H. Horiuchi OBJECTIVE MEASUREMENTS: Furcellaran Gel Creep Study. I. G. Plascina, N. A. Fiskina, E. E. Brando and V. B. Tolstoguzov OBJECTIVE MEASUREMENTS: Objective Method for Determination of Wafer Firmness. Z. Havlicek, M. Adam, J. Celba, A. Kubesova, K. Kuter, B. Sladkova and A. Cechova OBJECTIVE MEASUREMENTS: Measurement of Corn Kernel Hardness. T. L. Tran, J. M. de Man and V. F. Rasper SUBJECTIVE MEASUREMENTS: Evaluation of Textural Characteristics Produced in Cottage Cheese Creamed With Selected Dressings. H. R. Cooper and T. A. Watts SENSORY EVALUATION: Magnitude Estimation of Infant Foode. I. Taste and texture of pureed vegetables. M. R. McDaniel and L. C. Harasym FACTORS AFFECTING TEXTURE: Processing and Ingredient Influences on Texture of Cooked Comminuted Fish Muscle. C. M. Lee and R. T. Toledo FACTORS AFFECTING TEXTURE: The Effect of Temperature on the Resistance of the Hen's Egg Shell to Fracture under Impact and Compression and to Deformation under Non-destructive Forces. P. W. Voisey, R. M. G. Hamilton and B. K. Thompson FACTORS AFFECTING TEXTURE: Rheological Behavior of Ultra-High Temperature Steam Injected Dairy Products on Aging. K. R. Swartzel, D. D. Hamann and A. P. Hansen. FACTORS AFFECTING TEXTURE: Gelation of Reconstituted Whey Powders by Heat. Robyn M. Hillier, Richard L J. Lyster and Gordon C. Cheeseman.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Elasticity of Collagen Casings. M. Branicz GENERAL PRINCIPLES: Rheological Modeling of Cooked Potatoes. D. C. Davis, P. F. McMahan and H. K. Leung GENERAL PRINCIPLES: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation Tests. II. The Effect of Consistency upon Taste. Gy. Urbányi OBJECTIVE MEASUREMENTS: Determination of the Shelf Life of Food Products. I. Varsányi and L. Somogyi OBJECTIVE MEASUREMENTS: 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 OBJECTIVE MEASUREMENTS: Time-Temperature Tolerance and Physical-Chemical Quality Tests for Frozen Red Hake. J. J. Licciardello, E. M. Ravesi, R. C. Lundstrom, K. A. Wilhelm, F. F. Correia and M. G. Allsup OBJECTIVE MEASUREMENTS: The Preparation of Protein Hydrolysate from Defatted Coconut and Soybean Meals II Quality and Sensory Evaluation of Products. Chay B. Pham and R. R. Jel Rosario OBJECTIVE MEASUREMENTS: Factors Affecting the Staling of Madeira Slab Cake. Robin C. E. Guy OBJECTIVE MEASUREMENTS: Solubilisation and Characterisation of Wheat Gluten Proteins: Correlations Between the Amount of Aggregated Proteins and Baking Quality. J. Michael Field, Peter R. Shewry and Benjamin J. Miflin OBJECTIVE MEASUREMENTS: Predicting the Texture of Sausage Containing Soy Protein from Their Emulsifying Capacity and Efficiency. C. Simard, F. Castongne and A. Boudreau OBJECTIVE MEASUREMENTS: Dynamic Mechanical Properties of Milk and Milk Gel. M. Tokita, H. Futakuchi, R. Niki, S. Arima, and K. Hikichi OBJECTIVE MEASUREMENTS: The Secondary Phase of Milk Coagulation. Effect of Calcium, pH and Temperature on Clotting Activity. M. A. Mehaia and M. Cheryan OBJECTIVE MEASUREMENTS: Differential Scanning Calorimetry, Melting Temperature Range, and Viscosity for Oils Presumably Provoking “Toxic Syndrome.” C. Herrera Gomez, J. Martin Cabrera and G. Montes Gallegos RELATIONSHIP TO STRUCTURE: Microstructure of Protein Gels in Relation to Their Rheological Properties. T. Sone, S. Dosako and T. Kimura.     

LITERATURE ABSTRACTS

1. General Principles: Maturation of Meat, Post Mortem Development of Tenderness and Biochemical Changes in Myofibrillar Proteins’, by C. Valin and A. Pinkas 1. General Principles: Flow Behavior, Surface Tension and Density of Pectin-Sucrose Solutions’, by S. I. Jankov, K. M. Kolarov, and G. I. Popov 1. General Principles: ‘Investigation of the Rheological Properties of Gluten. III. Role of Hydrophobic Bonds in the Rheological Properties of Gluten’, by R. Lasztity 1. General Principles: ‘Viscoelastic Behavior of Rough Rice’, by A. Husain, K. K. Agrawal, T. P. Ojha, and N. G. Bhole 1. General Principles: ‘Wheat Proteins (A Review)’, by D. G. Redman 1. General Principles: ‘Proposed Techniques for Axial Compression Tests on Intact Agricultural Products of Convex Shape’, by P. C. Arnold and N. N. Mohsenin 1. General Principles: ‘Response of Papaya Fruit to Dynamic Loading’, by L. Kumar and J. K. Wang 1. General Principles: ‘To What Extent is the Quality Grading for Gouda, Jarlsberg and Small Swiss Cheese Dependent on Texture and Consistency Properties?’, by K. Steinsholt 1. General Principles: ‘Rheological Characteristics of Mayonnaise’, by N. I. Kozin and B. Kh. Darchiev 1. General Principles: ‘Capillary Viscometry of Macaroni Dough’, by N. I. Nazarov, B. M. Azarov, and M. A. Chaplin 1. General Principles: ‘Comparison of Static Creep and Relaxation, Rate Sensitive, and Frequency Sensitive Loading for Axial Compression’, by J. R. Hammerle, M. V. N. Rao and D. D. Hamann 2. Instrumentation and Methodology: ‘Determination of Rheological Properties of Liquid Foods, I. Thickening Agents’, by A. Escardino, P. Fito and A. Molina 2. Instrumentation and Methodology: ‘New Results of Rheological Test Methods on Dough’, by C. W. Brabender and W. Schafer 2. Instrumentation and Methodology: ‘Measurement of Curd Syneresis’, by E. Kiss 2. Instrumentation and Methodology: ‘The Reliability and Suitability of Consistency Measurements for Judging the Quality of Cooked Sausages’, by J. J. Laine and A. M. Ullstedt 2. Instrumentation and Methodology: ‘Instrument for Determining Rheological Properties of Butter at Tropical Temperatures’, by S. S. Chari and B. R. Awasthy 2. Instrumentation and Methodology: ‘Texture Measurement of Canned Red Pimentos. Development of a New Device for Use With the Kramer Shear Press’, by L. Duran, C. Calvo and A. M. Bermell 2. Instrumentation and Methodology: ‘Viscosity of Chocolate - Determination of Casson Yield Value and Casson Plastic Viscosity’, by Office International du Cacao et du Chocolat 2. Instrumentation and Methodology: ‘A Study of the Murbimeter’, by J. de Becker 2. Instrumentation and Methodology: ‘Rotating Dull Knife Tenderometer’, by P. C. Anderson, J. L. C. Rapp and D. F. Costello 3. Objective Measurements: ‘Application of the Brookfield Viscometer for Measuring the Apparent Viscosity of Acidulated Flour-Water Suspensions’, by J. S. Kitterman and G. L. Rubenthaler 3. Objective Measurements: ‘Objective Assessment of Curd Firmness’, by U. Behnke and E. Schalinatus 3. Objective Measurements: ‘Reologie von Roggenteigen. I. Über die Möglichkeiten der Viskositätsmessungen an Roggenteigen’, by D. Weipert 4. Factors Affecting Texture: ‘Effect of D-Tubocurarine Chloride and Compound 48/80 on Muscle Tenderness’, by P. E. McClain and A. M. Mullin 4. Factors Affecting Texture: ‘Effects of Age and Sex on Quality, Tenderness and Collagen Content of Bovine Longissimus Muscle’, by R. E. Hunsley, R. L. Vetter, E. A. Kline and W. Burroughs 4. Factors Affecting Texture: ‘Effect of Break Temperature and Holding Time on Pectin and Pectic Enzymes in Tomato Pulp’, by B. S. Luh and H. N. Daoud 4. Factors Affecting Texture: ‘Influence of Hydrothermal Treatment on Mechanical Properties of Buckwheat’, by T. V. Lokteva and E. M. Mel’nikov 4. Factors Affecting Texture: ‘The Influence of Canning and Precanning Treatments on Firmness of Canned Sweet Potatoes’, Thesis by F. K. Abdulle 4. Factors Affecting Texture: ‘Studies on Uptake of Calcium Salts During Pretreatment of Peaches for Freezing’, by A. Polesello and E. Maltini 4. Factors Affecting Texture: ‘Histological and Histochemical Studies of Sweet Corn (Zea mays L.) Pericarp as Influenced by Maturity and Processing’, by T. Khalil and A. Kramer 4. Factors Affecting Texture: ‘Fresh Peas. Relationships Between Percentage of Principal Chemical Components, Tenderness and Water Content’, by R. Cousin, G. Lefevre, J. Arnoux, G. Hiroux, and V. Boulaine 4. Factors Affecting Texture: Special Causes of Improved Ice Cream Consistency’, by P. Geiger 4. Factors Affecting Texture: ‘Study on Ultrasonic Vibrations in Their Action of Tenderizing Meat’, by J. F. Zayas, V. I. Solov’ev, T. M. Mittel’stein, T. N. Orlova, and B. V. Garian 4. Factors Affecting Texture: ‘Production of Tender Beef (A Review)’, by R. L. Joseph 4. Factors Affecting Texture: ‘Pattern of Firmness Within a Bread Loaf’, by A. L. Short and E. A. Roberts 4. Factors Affecting Texture: ‘Properties of Glutens from Doughs Containing Components of Cheddar-Cheese Whey’, by Mary V. Zaehringer     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Structure Collapse During Lyophilisation. D. Simatos.
GENERAL PRINCIPLES: Viscosity of an Intermediate Moisture Dough. N. W. Cervone and J. M. Harper
GENERAL PRINCIPLES: A Viscosity Model for a Cooking Dough. C. H. Remsen and J. P. Clark
INSTRUMENTATION AND METHODOLOGY: A Brief Note on Two Simple Systems for Evaluating Characteristics Related to Yoghourt Texture. F. Sauvageot.
INSTRUMENTATION AND METHODOLOGY: Some Measuring Installatione in Food Rheology. J. L. Ilari.
OBJECTIVE MEASUREMENTS: Utilization of Peanut Rotein and Oil in Cheese Analogs. S. L. Chen, P. J. Wan, E. W. Lusas and K. C. Rhee.
FACTORS AFFECTING TEXTURE: Effect of Degree and Pressure of Milling on the Stickiness of Milled Parboiled Rice. A. Halim and K. R. Bhattacharya.     

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 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: 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: Wall Slip Corrections for Couette and Parallel Disk Viscometers . A. Yoshimura and R. K. Prud'Homme GENERAL PRINCIPLES: Foam Rheology: III. Measurement of Shear Flow Properties . S. A. Khan, C. A. Schnepper and R. C Armstrong GENERAL PRINCIPLES: Stability of Bovine Muscle Connective Tissues . V. M. Bernal and D. W. Stanley GENERAL PRINCIPLES: Application of Reaction Kinetics to the Denaturation of Whey Proteins in Heated Milk . F. Dannenberg and H. G. Kessler GENERAL PRINCIPLES: Rheological Properties of Ultrafiltered Skim Milk . M. Hallström and P. Dejmek GENERAL PRINCIPLES: Mechanical Studies of Sol-Gel Transition: Universal Behavior of Elastic Modulus . Masayuki Tokita and Kunio Hikichi GENERAL PRINCIPLES: Rheological and Thermal Properties of Carrageenan Gels. Effect of Sulfate Content . Mineo Watase and Katsuyoshi Nishinari GENERAL PRINCIPLES: Dymanic Viscoelasticity and Anomalous Thermal Behaviour of Concentrated Agarose Gels . Mineo Watase and Katsuyoshi Nishinari GENERAL PRINCIPLES: Foaming Properties of Protein Solutions: Comparison of Large-Scale Whipping and Conductimetric Methods . David J. Wright and John W. Hemmant FACTORS AFFECTING TEXTURE: Responses of CA-stored Bramley's Seedling and Cox's Orange Pippin Apples to Modified Atmosphere Retail Packaging . J. D. Geeson, S. M. Smith, Helen P. Everson, Pia M. Genge and K. M. Browne FACTORS AFFECTING TEXTURE: Restructured Pork with Texture Variation . N. G. Marriott, S. K. Phelps, C. A. Costello and P. P. Graham FACTORS AFFECTING TEXTURE: Texture Changes in White Bread: Effects of Processing and Storage . U. Stollman and B. Lundgren FACTORS AFFECTING TEXTURE: Chemical Composition and Rheological Behaviour of Strawberry Jams Relation with Fruit Content . E. Costell, E. Carbonell and L. Duran FACTORS AFFECTING TEXTURE: Influence of Sugar and Cyanide Concentrations and Paste Viscosities of Cassava Flour on Fried Cassava Chip Quality . A. M. Almazan FACTORS AFFECTING TEXTURE: Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks . D. L. Seman, W. G. Moody, J. D. Fox and N. Gay FACTORS AFFECTING TEXTURE: Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates . M. A. Bianchi, A. M. R. Rilosof and G. B. Bartholomai FACTORS AFFECTING TEXTURE: Relationship of Water Content to Textural Characteristics, Water Activity and Thermal Conductivity of Some Commercial Sausages . G. R. Ziegler, S. S. H. Rizvi and J. C. Acton FACTORS AFFECTING TEXTURE: Texture of Cooked Mantle of Squid Ilex argentinus as Influenced by Specimen Characteristics and Treatments . I. Kolodziejska, Z. E. Sikorski and M. Sadowska FACTORS AFFECTING TEXTURE: Relationship Between Pectic Composition and the Softening of the Texture of Japanese Radish Roots During Cooking . M. Fuchigami FACTORS AFFECTING TEXTURE: Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins . T. D. Chou and J. L Kokini FACTORS AFFECTING TEXTURE: Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion . R. Fischbach and J. L. Kokini FACTORS AFFECTING TEXTURE: Cold Shock in Fish: Its Characteristics in Bighead . R. W. H. Parry, M. V. Alcasid and E. B. Panggat FACTORS AFFECTING TEXTURE: Continuous Emulsification and Gelation of Dairy Ingredients by HTST Extrusion Cooking: Production of Processed Cheeses . F. Zuber, D. Megard and J. C. Cheftel FACTORS AFFECTING TEXTURE: The Effect of Fermentation Temperature, Flour Type, and Starter on the Properties of Sour Wheat Bread . H. Salovaara and T. Valjakka FACTORS AFFECTING TEXTURE: Rheological Properties of Ultrafiltered Skim Milk. I. Effects of pH, Temperature and Heat Treatment . M. Hallstrom and P. Dejmek. FACTORS AFFECTING TEXTURE: Improvement of Quality of Whipping Cream by Adding Carrageenan and Milk Constituents. II. Influence of Additives on the Physical Properties of Whipped Cream . D. Precht, K.-H. Peters, and J. Petersen FACTORS AFFECTING TEXTURE: The Effects of Salt Concentration and pH Upon Water-Binding, Water-Holding and Protein Extractability of Turkey Meat . R. I. Richardson and J. M. Jones SENSORY EVALUATIONS: Sensory Profiling and Multidimensional Scaling of Selected Finnish Raye Breads . U. Hellemann, H. Tuorila, H. Salovaara and L. Tarkkonen SENSORY EVALUATIONS: Texture and Sensory Evaluation of Frankfurters Made with Different Formulations and Processes . C. M. Lee, R. C. Whiting and R. K. Jenkins INSTRUMENTATION AND METHODOLOGY: Adaptation of the Instron to Determine the Surface Tension of Ice Cream Mix . S. A. Wittinger and D. E. Smith INSTRUMENTATION AND METHODOLOGY: Double Direct Shear Test for Potato Texture . D. R. McComber, R. A. Lohnes and E. M. Osman INSTRUMENTATION AND METHODOLOGY: Computer Simulation of the Attrition Patterns of Particulated and Agglomerated Foods . M. Peleg and M. D. Normand INSTRUMENTATION AND METHODOLOGY: A Rapid Method for the Evaluation of Emulsion Stability of Non-Dairy Creamers . R. M. Tran and M. A. Einerson INSTRUMENTATION AND METHODOLOGY: Elongational Viscosity Measurements of Melting American Process Cheese . O. H. Campanella, L. M. Popplewell, J. R. Rosenau and M. Peleg