LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES The Voluminosity of Casein Micelles. T. H. M. Snoeren, H. T. Klok, A. C. M. Van Hooydonk and A. J. Jamman INSTRUMENTATION & METHODOLOGY: A New Viscoelastometer for Studying the Rheological Properties of Bronchial Mucus in Clinical Practice. C. Duvivier, J. Didelon, J. P. Arnould, J. M. Zahm, E. Puchelle, C. Kopp and B. Obrecht INSTRUMENTATION & METHODOLOGY: A Laboratory Assembled Simple Apparatus for Objective Measurements of Mechanical Parameters of Foods. S. A. Moturi, K. Kubota, K. Suzuki and M. Esaka INSTRUMENTATION & METHODOLOGY: Viscosity Evaluation of Drum Contents by Torsional Vibration. S. Wu, L. F, Whitney and M. Peleg INSTRUMENTATION & METHODOLOGY: Texture and Mechanical Properties of Pork Backfat. E. Dransfield and R. C. D. Jones INSTRUMENTATION & METHODOLOGY: Examination of the Composition and Efficiency of Certain Surface-Active Additives (CPL and CSL Preparations) Used in the Baking Industry. F. Orsi, A. Abraham-Szabo and R. Lasztity INSTRUMENTATION & METHODOLOGY: A New Apparatus for Measuring the Thread-Forming Property (Spinability) of Biological Fluids. J. P. Arnould, J. M. Zahm, G. Potter, G. Duvivier and E. Puchelle INSTRUMENTATION & METHODOLOGY: Milk Gel Structure XIV. Fixation of Fat Globules in Whole-Milk Yoghurt for Electron Microscopy. P. Allan-Wojtas and M. Kalab INSTRUMENTATION & METHODOLOGY: Method for the Study of Changes in the Shear Modulus of Milk Gels at Constant Strain. D. E. Johnston SUBJECTIVE MEASUREMENTS: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation. 111. Interaction Between Colour, Texture and Flavour. Gy. Urbanyi FACTORS AFFECTING TEXTURE: Muscle Fibre Orientation and Its Effect on Measurements of Tenderness of Bovine Longissimus Dorsi Muscle. A. C. Murray, L. E. Jeremiah and A. H. Martin FACTORS AFFECTING TEXTURE: Palatability of Meat from Electrically Stimulated Carcasses of Yearling and Older Entire-Male and Female Sheep. A. H. Kirton, R. J. Winger, J. L. Dobbie and D. M. Duganzich FACTORS AFFECTING TEXTURE: Study of the Mechanical Properties of Apple with Special Regard to Juice Extraction. K. Vukov, Gy. Patkai, J. Monszpart-Senyi, J. Hamori-Szabo and P. Mohacsy FACTORS AFFECTING TEXTURE: Aplication of Polymer Cross-Linking Theory To Rennet-Induced Milk Gels. D. E. Johnston FACTORS AFFECTING TEXTURE: Improvement of the Composition and the Texture of the Traditional African Meal “Foufou” by Addition of Monoglycerides to Casava. T. H. Phan and C. Mercier FACTORS AFFECTING TEXTURE: Protein Gels in Relation to Their Rheological Properties. T. Sone, s. Dosako and T. Kimura FACTORS AFFECTING TEXTURE: Chocolate Tempering Control By Simplified Differential Thermal Analysis. H. Adenier, H. Chaveron and M. Ollivon RELATIONSHIP TO STRUCTURE: Light Microscopy Preparation Techniques for Starch and Lipid Containing Snack Foods. F. O. Flint RELATIONSHIP TO STRUCTURE: Freeze-Etch of Emulsified Cake Batters During Baking. J. D. Cloke, J. Gordon and E. A. Davis RELATIONSHIP TO STRUCTURE: Aspects of Sample Preparation for Freeze-Fracture/Freeze-Etch Studies of Proteins and Lipids in Food Ssytems. A Review. W. Buchheim RELATIONSHIP TO STRUCTURE: Microscopy in the Study of Fats and Emulsions. J. M. deMan RELATIONSHIP TO STRUCTURE: Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloids. C. S. Yang and M. V. Taranto     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: The Interfacial Behaviour of Three Food Proteins Studied by the Drop Volume Technique. Eva Tornberg GENERAL PRINCIPLES: Phase Behaviour of Some Aqueous Systems Involving Monoglycerides, Cholesterol and Bile Acids. K&e Larsson, Kerstin Gabrielsson and Bo Lundberg. GENERAL PRINCIPLES: Functional Characterisation of Protein Stabilised Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogeniser. Eva Tornberg. GENERAL PRINCIPLES: Myofibril Fragmentation and Shear Resistance of Three Bovine Muscles During Postmortem Storage. D. G. Olson, F. C. Parrish, Jr. and M. H. Stromer. INSTRUMENTATION AND METHODOLOGY: A Texture Measurement Technique for Sweet Cherries. P. D. Lidster, S. W. Porritt, M. A. Tung and P. W. Voisey. INSTRUMENTATION AND METHODOLOGY: The Shear Force of the Individual Muscle Fiber and Its Usefulness in Predicting Meat Tenderness. J. L. Marsden. INSTRUMENTATION AND METHODOLOGY: A Bulk Compressibility Tester for Agricultural Products. P. Chen, H. E. Studer and S. T. Lam. SUBJECTIVE MEASUREMENTS: A Consumer Test of Bull us Steer Beef. Peter Baron David Lesser,¹ Ian Robertson², Doreen Parry,³ Basil Lowman: Neil Scott! and John Prescott⁴. FACTORS AFFECTING TEXTURE: The Consistency of Compote Made from Canning Types of Peaches. S. Marinov, FACTORS AFFECTING TEXTURE: Effect of Rate of Chilling on the Variability in Texture of the Beef Round. Eric Dransfield and Richard C. D. Jones. FACTORS AFFECTING TEXTURE: Changes in the Physicochemical Properties of Rice with Aging. Yelandur M. Indudhara Swamy, Chakrabhavi M. Sowbhagya and Kshirod R. Bhattacharya FACTORS AFFECTING TEXTURE: Studies on Modification of the Shear Strength of Wheat Protein/Casein Fibers. RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Texture of Extruded Soy and Cottonseed Flour Products. T. Salazar de Buckle, L. E. Zagata, A. Mercedes de Sanoval, I. Ben-Gera and I. Shomer (Inst. de Investigaciones Technologicas, Apartado. RELATIONSHIP TO STRUCTURE: Further Investigation on the Structure of Thick Egg White. Y. Sat0 and S. Hyaakawa.     

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: 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: The Role of Covalent Cross-Linking in the Texturizing of Muscle Protein Sols. H.G. Lee and T.C. Lanier. GENERAL PRINCIPLES: Modelling of Starch Gelatinization Kinetics of Bread Crumb during Baking. B. Zanoni, C. Peri and D. Brun. GENERAL PRINCIPLES: Structural Changes of Starch during Cooking of Durum Wheat Pasta. Pasta. C. Cunin, S. Handschin, P. Walther. GENERAL PRINCIPLES: Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens. J. Hargreaves, Y. Popineau, GENERAL PRINCIPLES: Rheologid Characteristics and Gelation Mechanism of Tofu (Soybean Curd). K. Kohyama, Y. Sano and E. Doi. GENERAL PRINCIPLES: Surface Shear Viscosity and Protein Surfactant Interactions in Mixed Protein Films Adsorbed at the Oil-Water Interface J. Chen and E. Dickinson. GENERAL PRINCIPLES: Rheological Analysis of Anion-Induced Matrix Transformations in Thermally Induced Whey Protein Isolate Gels. E.L. Bowland, E.A. Foegeding and D.D. Hamann. GENERAL PRINCIPLES: The Dynamic Rheological Properties of Glutens and Gluten Sub-Fractions from Wheats of Good and Poor Bread Making Quality. B.S. Khatkar, A.E. Bell and J.D. Schofield. GENERAL PRINCIPLES: Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification. W.Z. Chen and R.C. Hoseney. METHODOLOGY AND INSTRUMENTATION: Performance of an Instrument Designed for, and Evaluation of Methods to Assess, Peach Fruit Impact Bruise Susceptibility N.O. Maness, G.H. Brusewitz, D. Chrz and G.G. Taylor. METHODOLOGY AND INSTRUMENTATION: Viity Measurement of Potato Starch Paste with the Rapid Visco Analyzer. N.U. Haase, T. Mintus and D. Weipert. METHODOLOGY AND INSTRUMENTATION: Application of Cone Penetrometry to Texture Measurement in Biscuits (in French). A. Goullieux, K. Allaf and J.-M. Bouvier. METHODOLOGY AND INSTRUMENTATION: Studies on Oat Gum: Composition, Molecular Weight Estimation and Rheological Properties. N.L. Dawkins and I.A. Nnanna. METHODOLOGY AND INSTRUMENTATION: Rheological Properties of Cocoyam Starch Paste and Gel. K. Shiraishi, R.D. Lauzon.     

LITERATURE ABSTRACTS

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

Literature Abstracts

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: 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

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     

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: 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: pH Dependence of the Rheological Properties of Hydrogels of Gelatin, Agarose and Konjak Mannan. M. Watase GENERAL PRINCIPLES: Compaction of Bulk Corn Kernel to Failure. P. B. McNulty and N. N. Mohsenin GENERAL PRINCIPLES: A Comparison of the Rheological Properties of Heat-Iiiduced Protein Gels from Egg Albumen and Bovine Plasma. (Lecture). D. W. Hickson, C. W. Dill, R. N. Morgan, V. E. Sweat and Z. L. Carpenter GENERAL PRINCIPLES: A Cell Model Theory of the Shear Viscosity of a Concentrated Suspension of Interacting Spheres in a Non-Newtonian Fluid. Hideho Tanaka and James L. White. OBJECTIVE MEASUREMENTS: Apparatus for the Measurement of the Mechanical-Rheological Properties of Gels. F. Horkay, M. Nagy and M. Zrinyi. OBJECTIVE MEASUREMENTS: Experiments For the Determination of the Specific Resistance of Comminuted and Pressed Apple Against Its Own Juice. 1. Körmendy FACTORS AFFECTING TEXTURE: Kinetic Analysis of Continuous Yoghurt Fermentation. O. Reichart. FACTORS AFFECTING TEXTURE: Composition of Bioassay Data on the Wholesomeness of Irradiated Food Items. J. Barna. FACTORS AFFECTING TEXTURE: A Relation Between Gluten Protein Amide Content and Baking Performance of Wheat Flours. F. MacRitchie. FACTORS AFFECTING TEXTURE: Quality Attributes of Frozen Okra as Influenced by Processing and Storage. O. C. Aworh, A. O. Olorunda and O. Akibo. FACTORS AFFECTING TEXTURE: Storage Stability of Dehydrated Food—Evaluation of Literature Data. R. Villota, I. Saguy and M. Karel. FACTORS AFFECTING TEXTURE: The Composition, Rheological Properties and Breadmaking Behaviour of Stored Flours. B. M. Bell, N. Chamberlain, T. Hylton-Collins, D. G. H. Daniels and N. Fisher. FACTORS AFFECTING TEXTURE: The Effects of Pure Saturated and Unsaturated Fatty Acids on Breadmaking and on Lipid Binding, Using Chorleyw ood Bread Process Doughs Containing a ‘Model Fat’. B. M. Bell, D. G. H. Daniels and N. Fisher. RELATIONSHIP TO STRUCTURE: Electron Microscopy Study on the Crystallization Racemes in Fat Globules During the Ripening of Cream. W. Buchheim and D. Precht. RELATIONSHIP TO STRUCTURE: Electron Micraecopic Studier on the Physical Structure of Spreadable Fate 1. The Micro-Structure of Fat Globules in Butter. D. Precht and W. Buchheim. RELATIONSHIP TO STRUCTURE: The Submicroscopic Structure of Heat Coagulated Milk. A. M. Knoop and K. E. Peters. RELATIONSHIP TO STRUCTURE: The Different Development of the Structure in Harzer, Tilsit and Camembert cheese During Ripening. A. M. Knoop and W. Buchheim.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Dynamic Rheological Properties and Microstructure of Partially Insolubilized Whey Protein Concentrate Gels. T.Y. Hung and D.M. Smith GENERAL PRINCIPLES: Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition. M. Gamero, S.M. Fiszman and L. Duran INSTRUMENTATION & METHODOLOGY: Physicochemical and Sensory Characteristics of Selected Michigan Sweet Cherry (Prunus aviurn L.) Cultivars. D.E. Guyer, N.K. Sinha, T-S Chang and J. N. Cash INSTRUMENTATION & METHODOLOGY: Measuring Tenderness of Meat Products by Warner Bratzler Shear Press. M. Zhang and G.S. Mittal INSTRUMENTATION & METHODOLOGY: A Filament Stretching Device for Measurement of Extensional Viscosity. V. Tirtaatmadja and T. Sridhar INSTRUMENTATION & METHODOLOGY: Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. B.J. Berletta and G.V. Barbosa-Canovas INSTRUMENTATION & METHODOLOGY: Performance of the Helical Screw Rheometer for Fluid Food Suspensions. M.S. Tamura, C.F. Shoemaker and J.M. Henderson INSTRUMENTATION & METHODOLOGY: Objective Measurement of Retrogradation in Cooked Rice During Storage. I. Lima and R.P. Singh INSTRUMENTATION & METHODOLOGY: Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk. C. Nuebel and M. Peleg INSTRUMENTATION & METHODOLOGY: Effects of Flour-to-Water Ratio and Time of Testing on Sorghum Porridge Firmness as Determined by a Uniaxial Compression Test. A.A. Mohamed, B.R. Hamaker and A. Aboubacar INSTRUMENTATION & METHODOLOGY: Relationships Between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: What Sensory Characteristics Drive Product Quality? An Assessment of Individual Differences. H. Moskowitz and B. Krieger SENSORY ASSESSMENT: Time-Intensity Methodology for Beef Tenderness Perception. L. M. Duizer, E.A. Gullett and C.J. Findlay FACTORS AFFECTING TEXTURE: Hydrothermal Processing of Pacific Chum Salmon: Effects on Texture and In-Vitro Digestibility. S. Bhattacharya, G.S. Choudhury and S. Studenaker FACTORS AFFECTING TEXTURE: Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin. Y.L. Hsieh, J.J. Yun and M.A. Rao FACTORS AFFECTING TEXTURE: Firmness of Canned Grapefruit Sections Improved with Calcium Lactate. T.A. Baker FACTORS AFFECTING TEXTURE: Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. A. Monsalve-Gonzalez, G.V. Barbosa-Canovas and R.P. Cavalieri     

LITERATURE ABSTRACTS

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