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

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

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: 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: Density and Compressibility of Selected Food Powders Miutures . G. V. B. Canovas, J. Malave-Lopez and M. Peleg GENERAL PRINCIPLES: Lubricated Squeezing Flow of a Newtonian Liquid Between Elastic and Rigid Plates . O. H. Campanella and M. Peleg GENERAL PRINCIPLES: Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin . S. H. Kim and J. E. Kinsella INSTRUMENTATION & METHODOLOGY: Squeezing Flow Viosimetry of Peanut Butter . O. H. Campanella and M. Peleg FACTORS AFFECTING TEXTURE: Texture and Microstructure of Cooked Whole Egg Yolks and Heat-Formed Gels of Stirred Egg Yolk . S. A. Woodward and O. J. Cotterill FACTORS AFFECTING TEXTURE: Rheological Properties of Tomato Concentrates as Atrected by Particle Size and Methods of Concentration . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Shelf Life Study of Oil/Water Emulsions Using Various Commercial Hydrocolloids . K. A. Coia and K. R. Stauffer FACTORS AFFECTING TEXTURE: Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Modification of Physical Properties of Gelatin by Use of an Immobilized Protease in Combination with Molecular Sieves . T. Nishio and R. Hayashi FACTORS AFFECTING TEXTURE: Rheological and Water-Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan Gum . E. A. Foegeding and S. R. Ramsey FACTORS AFFECTING TEXTURE: Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks . B. W. Berry, J. J. Smith and J. L. Secrist FACTORS AFFECTING TEXTURE: Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture Retention and Textural Characteritics of Chicken Breast Meat Patties . L. L. Young, C. E. Lyon, G. K. Searcy and R. L. Wilson FACTORS AFFECTING TEXTURE: Freeze-Textured Maine Shrimp Protein Extract . T. C. S. Yang FACTORS AFFECTING TEXTURE: Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Change in Granular Cheddar Cheese . J. C. C. Lin, I. J. Jeon, H. A. Roberts and G. A. Milliken FACTORS AFFECTING TEXTURE: Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride . H. P. Fleming, R. F. McFeeters and R. L. Thompson FACTORS AFFECTING TEXTURE: A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage . J. M. Aguilera and A. Ballivian FACTORS AFFECTING TEXTURE: Effect of Starch on Textural Properties of Surimi Gel . J. M. Kim and C. M. Lee FACTORS AFFECTING TEXTURE: Oral and Nonoral Perception of Solution Viscosity . C. M. Christensen and L. M. Casper     

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