LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Structure and Mechanics of Starch Bread. C.J.A.M. Keetels, K.A. Visser, T. van Vliet. A. Jurgens and P. Walstra GENERAL PRINCIPLES: Network Formation and Viscoelastic Properties of Commerical Soy Protein Dispersions: Effect of Heat Treatment, pH and Calcium Ions. Ioannis S. Chronakis GENERAL PRINCIPLES: Pattern of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption . M. Harris and M. Peleg METHODOLOGY AND INSTRUMENTATION: Analysis of Expanded-Food Texture by Image Processing. I. Geometric Properties . X. Gao and J. Tan METHODOLOGY AND INSTRUMENTATION: A FIfty Cent Rheometer for Yield Stress Measurement . N. Pappshias, D.V. Boger, J. Summers and D.J. Glenister METHODOLOGY AND INSTRUMENTATION: Dough Profiling: An Instrumental Method for Dough Stickiness Measurement . S.M. Wang, B.M. Watts, O.M. Lukow, L. Schlichting and W. Bushuk METHODOLOGY AND INSTRUMENTATION: New Viscograph for Rhmlogical Analysis of a Small Quantity of Wheat Flour . K. Uno, T. Imai, N. Ogata and K. Kohyama INSTRUMENTAL, MEASUREMENTS: RheoIogid Characterization of Coffee Mucilage . C.E. Oliveros and S. Gunasekarakan INSTRUMENTAL, MEASUREMENTS: Relationship Between Macroscopic and Microscopic Viscosities in Starch Gels . Y. Yamano, Y. Emori and S. Gohtani INSTRUMENTAL, MEASUREMENTS: Thermal and Mechanical Properties of Eggshell Under Different Treatments. P.S. Dhanoa, V.M. Puri and R.C. Anantheswaran INSTRUMENTAL, MEASUREMENTS: Strains in Eggshell During Cooling of Eggs - Measurement and Prediction Using the Finite Element Method . J. Lin, V.M. Puri and R.C. Anantheswaran INSTRUMENTAL, MEASUREMENTS: Second Generation Impact Force Response Fruit Firmness Sorter . M.J. Delwiche, H. Arkvalo and J. Mehlschau INSTRUMENTAL, MEASUREMENTS: Detection of Fruit Firmness by Frequency Analysis. I. Shmulevich, N. Galili and D. Rosenfeld INSTRUMENTAL, MEASUREMENTS: Staling of Starch-based Products: A Comparative Study by Firmness and Pulsed NMR Measurements . C.C. Seow and C.H. Teo INSTRUMENTAL, MEASUREMENTS: Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage . M.M. Ak and S. Gunasekaran INSTRUMENTAL, MEASUREMENTS: Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses . L. Ma, M.A. Drake, G.V. Barbosa-Canovas and B.G. Swanson FACTORS AFFECTING TEXTURE: Patterns of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption . M. Harris and M. Peleg FACTORS AFFECTING TEXTURE: Effect of Aging and Drying on Thermomechanical Properties of White Bread as Characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC) . Y. Yodovotz, L. Hallberg and P. Chinachoti FACTORS AFFECTING TEXTURE: Relationships of Quantity of Gliadm Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties . G. Hou, H. Yamamoto and P.K.W. Ng FACTORS AFFECTING TEXTURE: Effect of Amylose Content on the Rheological Property of Rice Starch . C.-Y. Lii, M.-L. Tsai and K.-H. Tseng FACTORS AFFECTING TEXTURE: Quality Attributes, Pectolytic Enzyme Activities and Physiological Changes During Postharvest Ripening of Nectarines . F. Arté and M.C. Salmeron FACTORS AFFECTING TEXTURE: Textural Gain and Subsequent Loss in Irradiated Apples, Carrots and Potatoes with Increase in Dose from 0.03 to 1.0 kGy . J. Cathalin and P. McNulty FACTORS AFFECTING TEXTURE: The Role of Dextrins in the Stickiness of Bread Crumb Made from Pre-Harvest Sprouted Wheat or Flour Containing Exogenous Alpha-Amylase . D. Every and M. Ross FACTORS AFFECTING TEXTURE: Chocolate Pre-crystallization: A Review . 0. Janovanovid, Dj. KarloviC and J. Jakovijevid FACTORS AFFECTING TEXTURE: Functional Properties of Enzymatically Modified Milk Proteins . I. Ludwiga, W. Krause and Gy. Hajós FACTORS AFFECTING TEXTURE: Effect of Composition on the Rheological Properties of Tomato Thin Pulp . S.K. Sham, M. LeMaguer, A. Liptay and V. Poysa FACTORS AFFECTING TEXTURE: Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition . R. Virgili, G. Parolari, C. Schivazappa, C. Soresi Bordini and M. Borri FACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese . S. Raphaelides, K.D. Antoniou and D. Petridis FACTORS AFFECTING TEXTURE: Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model . L.C. Fryer, F.M. Aramouni and E. Chambers IV FACTORS AFFECTING TEXTURE: Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tschawytscha) . A.R. Jerrett, J. Stevens and A.J. Holland FACTORS AFFECTING TEXTURE: Lecithin Improves Texture of Reduced Fat Cheeses . M.A. Drake, W. Herrett, T.D. Boylston and B.G. Swanson FACTORS AFFECTING TEXTURE: Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White . J. Carballo, P. Fernandez, G. Barreto (CSIC), M.T. Solas and F.J. Colmenero FACTORS AFFECTING TEXTURE: Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin . E. Dickinson and Y. Yamamoto FACTORS AFFECTING TEXTURE: Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate . C. Sanchez, J.-L. Beauregard, J.-J. Bimbenet and J. Hardy FACTORS AFFECTING TEXTURE: Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation . L. Yu, C.A. Reitmeier and M.H. Love FACTORS AFFECTING TEXTURE: Relationships of Quantity of Glutenin Subunits of Selected U.S. Soft Wheat Flow to Rhalogical and Baking Properties . G. Hou, H. Yamamoto and P.K.W. Ng     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES 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: ‘Determination of the viscoelastic properties of apple flesh.’ J. G. de Baerdemaeker and L. J. Segerlind GENERAL PRINCIPLES: ‘Rheological characterization of finely-comminuted sausage mixes.’ (Review). M. Sadowska and Z.E. Sikorski GENERAL PRINCIPLES: ‘Microstructure of Heat-coagulated Whey Protein Curd.’ W. Buchheim and P. Jelen GENERAL PRINCIPLES: ‘Tensile strength and the tenderness of beef sternomandibularis muscle.’ C. L. Davey and K. V. Gilbert GENERAL PRINCIPLES: ‘Stress relaxation of deformed fruits and vegetables.’ M. Peleg and J. F. Calzada GENERAL PRINCIPLES: ‘Viscosity of aqueous solutions of gum ghatti.’ M. Jefferies, G. Pass and G. O. Phillips GENERAL PRINCIPLES: ‘Mechanical behavior and compression tests on apples (Golden Delicious).’ J. van Lancker, L. Kermis, J. de Bruyn, F. de Smet, G. Ottermans and A. Calus. GENERAL PRINCIPLES: ‘Methods for determination of the heat stability and consistency of Bruhwurst emulsions.’ B. Nyfeler and A. L. Prabucki GENERAL PRINCIPLES: ‘Grain hardness determination as a technique in the breeding of malting barley.’ G. Frimmel GENERAL PRINCIPLES: ‘A Pilot Plant Starch Viscometer.’ P. W. Voisey GENERAL PRINCIPLES: ‘A Field Instrument for Testing Firmness of Citrus Fruit.’ G. Felsenstein and D. Nahir GENERAL PRINCIPLES: ‘Induction of textural changes in sweet potato roots by chilling.’ R. W. Buescher, W. A. Sistrunk and A. E. Kasaian GENERAL PRINCIPLES: ‘A possible mechanism for thermal texturization of soybean protein.’ L. D. Burgess and D. W. Stanley GENERAL PRINCIPLES: ‘Objective evaluation of texture of minced black rockfish (Sebastes spp.) during frozen storage.’ M. Patashnik, D. Miyauchi and G. Kuds GENERAL PRINCIPLES: ‘Effect of Meat Protein Fractions on Textural Characteristics of Meat Emulsions.’ C. J. Randall (Food Res. Institute) and P. W. Voisey GENERAL PRINCIPLES: ‘Effect of Postmortem Aging Time and Temperature on pH, Tenderness, and Soluble Collagen Fractions in Bovine Longissimus Muscle.’ C. J. Pierson and J. D. Fox GENERAL PRINCIPLES: ‘The Shear Force of the Individual Muscle Fiber and Its Usefulness in Predicting Meat Tenderness.’ J. L. Marsden GENERAL PRINCIPLES: ‘Strawberry Breeding and Evaluation for Mechanical Harvesting.’ F.J. Lawrence, L. W. Martin and G. W. Varseveld GENERAL PRINCIPLES: ‘Texture evaluation of fruits.’ Review of the literature. J. F. Calzada and M. Peleg GENERAL PRINCIPLES: ‘Resistance of wheat to crushing.’ D. J. Stevens GENERAL PRINCIPLES: ‘Rheological Characteristics of Mayonnaise.’ S. N. Stamov and K. M. Kolarov GENERAL PRINCIPLES: ‘Study of Cream Viscosity.’ G. A. Eres’ko, V. A. Eres’ko and L. M. Kovalenko     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Content, Structure and Viscosity of Soluble Arabinoxylans in Rye Grain from Several Countries . S. Bengtsson, R. Anderson, E. Westerlund and P. Åman GENERAL PRINCIPLES: Protein Extractability and Thermal Gel Formability of Myofibrils Isolated from Skeletal and Cardiac Muscles at Different Postmortem Periods . K. Samejima, N.H. Lee, M. Ishioroshi and A. Asghar GENERAL PRINCIPLES: Properties of Actomyosin Isolated from Cod (Gadus morhua) after Various Periods of Storage in Ice . M. Chalmers, M. Carech and I.M. Mackie GENERAL PRINCIPLES: Viscoelastic Properties of Maize Starch/Hydrocolloid Pastes and Gels . M. Alloncle and J.-L. Doublier GENERAL PRINCIPLES: Kinetics of Texture Change During Smokehouse Cooking of Meat Emulsions Containing Various Fillers . L.R. Correia, G.S. Mittal, W.R. Usborne and J.M. deMan GENERAL PRINCIPLES: Modeling of Preharvest Stress-Cracking of Rice Kernels I. Development of a Finite Element Model . C. Lague and B.M. Jenkins GENERAL PRINCIPLES: Modeling of Preharvest Stress-Cracking of Rice Kernels. II. Implementation and Use of the Model . GENERAL PRINCIPLES: Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry . T.C. Chou, N. Pintauro and J.L. Kokini GENERAL PRINCIPLES: Frozen Bread Dough Ultrastructure as Affected by Duration of Frozen Storage and Freeze-Thaw Cycles . P.T. Berglund, D.R. Shelton and T.P. Freeman GENERAL PRINCIPLES: The Rheology, Fiber Orientation, and Processing Behavior of Fiber-Filled Fluids . M.L. Becraft and A.B. Metzner GENERAL PRINCIPLES: Characterization of Nonlinear Behavior of Apple Flesh Under Stress Relaxation . R. Lu and V.M. Puri METHODOLOGY AND INSTRUMENTATION: A Model for the Compressibility of the Food-Finger(s) Arrays . S. Swyngedau and M. Peleg METHODOLOGY AND INSTRUMENTATION: Determination of the Breakage Susceptibility of Lentil Seeds . J. Tang, S. Sokhansanj and F. Sosulski SENSORY ASSESSMENT: Control Chart Technique: A Feasible Approach to Measurement of Panelist Performance in Product Profile Development . M.M. Gatchalian, S.Y. De Leon and T. Yano SENSORY ASSESSMENT: Assessment of the Sensory Characteristics of Meat Patties . S.L. Beilken, L.M. Eadie, I. Griffiths, P.M. Jones and V. Harris CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Identification of Threshold Levels for Warner-Bratzler Shear Force in Beef Top Loin Steaks . S.D. Shackelford, J.B. Morgan, H.R. Cross and J.W. Savell CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Assessment of the Textural QuaUty of Meat Patties: Correlation of Instrumental and Sensory Attributes . S.L. Beillcen, L.M. Eadie, I. Griffiths, P.N. Jones and P.V. Harris INSTRUMENTAL MEASUREMENTS: Rheological Characterization of Ketchup . P. Bottiglieri, F. De Sio, G. Fasanaro, G. Mojoli, M. Impembo and D. Castaldo INSTRUMENTAL MEASUREMENTS: A Comparative Study of the Rheology of Four Semi-Solid Foods . A Hamza-Chaffai INSTRUMENTAL MEASUREMENTS: Axial Compression Properties of Kamaboko . R.P. Konstance INSTRUMENTAL MEASUREMENTS: Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions . P.E. Okechukwu, M.A. Rao, P.O. Ngoddy and K.H. McWatters INSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Tamarind (Tamarindus Mica) Kernel Powder (TKP) Suspension . Sila Bhattacharya, S. Bal, R.K. Mukherjee and Suvendu Bhattacharya INSTRUMENTAL MEASUREMENTS: Rheology of Clarified Fruit Juices. I. Peach Juices . A. Ibarz, C. Gonzalez, S. Esplugas and M. Vicente INSTRUMENTAL MEASUREMENTS: Rheology of Clarified Fruit Juices. II. Blackcurrant Juices . A. Ibarz, J. Pagan and R. Miguelsanz FACTORS AFFECTING TEXTURE: Contribution of Starch and Nonstarch Parameters to the Eating Quality of Japanese White Salted Noodles . C.M. Konik, D.M. Miskelly and P.W. Gras FACTORS AFFECTING TEXTURE: Physicochemical and Nutritional Properties of Cowpeas (Vigna unguiculata) Heated under Pressure . G. Ros and J.L. Collins FACTORS AFFECTING TEXTURE: Combined Effects of Electrical Stimulation, Carcass Postwre and Insulated Bags on Ram Lamb Tenderness . M.B. Solomon and G.P. Lynch FACTORS AFFECTING TEXTURE: Rice Puffing in Relation to Its Varietal Characteristics and Processing Conditions . P.R. Chandrasekhar and P.K. Chattopadhyay FACTORS AFFECTING TEXTURE: Influence of Parboiling and Freezing Conditions on Textural Properties of California Cooked Rice . J.H. Lee and R.P. Singh FACTORS AFFECTING TEXTURE: Changes in “Delicious” Apple Browning and Softening During Controlled Atmosphere Storage . D.M. Barrett, C.Y. Lee and F.W. Liu FACTORS AFFECTING TEXTURE: Relationship of Treatment of Fresh Strawberries to the Quality of Frozen Fruit and Preserves . J.R. Morris, G.L. Main and W.A. Sistrunk FACTORS AFFECTING TEXTURE: Texture of Chhana as Influenced by the Manufacturing Method . H.K. Desai, S.K. Gupta, A.A. Pate1 and G.R. Patil FACTORS AFFECTING TEXTURE: Compression Strength of Dairy Gels and Microstructural Interpretation . J.M. Aguilera and J.E. Kinsella FACTORS AFFECTING TEXTURE: Texture and Microstructure of Cassava (Munihot esculenta Crantz) Flour Extrudate . N. Badrie and W.A. Mellowes FACTORS AFFECTING TEXTURE: Potential Influence of a Starch Granule-Associated Protein on Cooked Rice Stickiness . B.R. Hamaker, V.K. Griffin and K.A.K. Moldenhauer FACTORS AFFECTING TEXTURE: Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity . N.-K. Kim and Y.-C. Hung FACTORS AFFECTING TEXTURE: Fruit Content Influence on Gel Strength of Strawberry and Peach Jams . E. Carbonell, E. Costell and L. Duran FACTORS AFFECTING TEXTURE: Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders . C.M. Chen and G.R. Trout FACTORS AFFECTING TEXTURE: Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts . G.C. Arganosa, J.S. Godberg, U. Tanchotikul, K.W. McMillin and K.P. Shao FACTORS AFFECTING TEXTURE: Studies on Frozen Doughs. I. Effects of Frozen Storage and Freeze-Thaw Cycles on Baking and Rheological Properties . Y. Inoue and W. Bushuk FACTORS AFFECTING TEXTURE: Modelling of the Continuous High Shear Rate Conching Process for Chocolate . K. Franke and H.-D. Tscheuschner FACTORS AFFECTING TEXTURE: Changes in Rheological Properties and Particle-Size Distribution During the Manufacture of ‘Xixona Turron’ . A. Chiralt, M.J. Galotto and P. Fito FACTORS AFFECTING TEXTURE: Bruise Development and Fruit Response of Pear (cv. ‘Blanquilla’) Under Impact Conditions . L.R. Sinobas, M. Ruiz-Altisent and J.L. de la Plaza Perez FACTORS AFFECTING TEXTURE: Rheological Behaviour During Extrusion of Blends of Minced Fish and Wheat Flour . S. Bhattacharya, H. Das and A.N. Bose     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Methods for Testing the Dynamic Mechanical Response of Solid Foods. E.E. Finney, Jr. and J.A. Abbott GENERAL PRINCIPLES: Yield Stress Measurement for Concentrated Suspensions. N.Q. Dzuy and D.V. Boger GENERAL PRINCIPLES: Tensile Strength and Stretchability of Collagen Casings of Different Moisture and Plasticizer Contents. M. Branicz INSTRUMENTAL MEASUREMENTS: Effect of Harvesting Procedures on Measurements of Maturity in Peas. P.J. Rutledge INSTRUMENTAL MEASUREMENTS: A Mastication Device Designed for the Evaluation of Chewing Gums. C.J. Kleber, R.G. Schimmerle, M.S. Putt and J.C. Muhler. J. INSTRUMENTAL MEASUREMENTS: Texture Measurements of Layer Cake by Different Evaluation Methods. X. Vovan, F. Castaigne, M. Jobin and A. Boudreau SENSORY EVALUATION: The Standard Scales of Texture: Rescaling by Magnitude Estimation. A.V. Cardello, A. Mates and J. Sweeney SENSORY EVALUATION: Perception of Texture by Trained and Consumer Panelists. A.V. Cardello, O. Maller, J. Kapsalis, R.A. Segars, F.M. Sawyer, C. Murphy and H. Moskowitz FACTORS AFFECTING TEXTURE: Evaluation of Texture and Water Holding Capacity in Cooked Minced Fish. J.F. Zapata and J.F. Price FACTORS AFFECTING TEXTURE: Effects of Heat Treatment and Kappa Carrageenan Addition on Protein Solubility and Viscosity of Milk Protein/Peanut Flour Blends in an Ionic Environment Simulating Cow' Milk. R.H. Schmidt and M.R. Padua FACTORS AFFECTING TEXTURE: Optimization of Textural and Morphological Properties of a Soy-Gelatin Mozzarella Cheese Analog. C.S.T. Yang, M.V. Taranto and M. Cheryan FACTORS AFFECTING TEXTURE: Tenderization of Beef Effect of Enzyme, Enzyme Level and Cooking Method. D.R. Fogle, R.F. Plimpton, H.W. Ockerman, L. Jarenback and T. Persson FACTORS AFFECTING TEXTURE: Influence of Native Milk Proteinase on the Viscosity of UH Sterilized Custard During Storage. F.M. Driessen, A. van Hooydonk, A. Streuper and F. Kingma FACTORS AFFECTING TEXTURE: Viscosity of Skim-Milk Concentrates. T.H.M. Snoeren, A.J. Damman and H.J. Klok FACTORS AFFECTING TEXTURE: Studies on the Relation between Pectin Substances and Stone Gum in Plum Fruits. D. Boothny     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches. G. Della Valle, P. Colonna, A. Patria and B. Vergnes
GENERAL PRINCIPLES: Viscoelastic Behavior of Whey Protein Isolates at the Sol-Gel Transition Point . A.E. Labropoulos, Shan-Hui Hsu
GENERAL PRINCIPLES: Kinetics of Thermal Softening of Six Legumes During Cooking . A. Anzaldua-Morales, A Quintero and R. Balandrain
GENERAL PRINCIPLES: Textural Characteristics of Wholewheat Pasta and Pasta Containing Non-Starch Polysaccharides . N.M. Edwards, C.G. Biliaderis and J.E. Dexter
INSTRUMENTAL MEASUREMENTS: Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate . N. Lagoueyte, A. Lagaude and B. Tarodo de la Fuente
FACTORS AFFECTING TEXTURE: Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness . H. Wang, J.R. Claus and N.G. Marriott
FACTORS AFFECTING TEXTURE: Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time . Z. Ustunol, K. Kawachi and J. Steffe
FACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese . S. Raphaelides, K.D. Antoniou and D. Petridis
FACTORS AFFECTING TEXTURE: Texture of Cheddar Cheese as Influenced by Fat Reduction . A. Bryant, Z. Ustunol and J. Steffe
FACTORS AFFECTING TEXTURE: Blanch Temperature/Time Effects on Rheological Properties of Applesauce . A.M. Godfrey Usiak, M.C. Bourne and M.A. Rao
FACTORS AFFECTING TEXTURE: Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology . J.C. Jackson, M.C. Bourne and J. Barnard     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Characteristics and Firmness of Fresh Pack Cucumber Pickles Affected by Pasteurization and Calcium Chloride. L. R. Howard and R. W. Buescher GENERAL PRINCIPLES: Rheological Changes in Cracker Sponges During the First Five Hours of Fermentation. J. Y. Wu and R. C. Hoseney GENERAL PRINCIPLES: Meat Tenderization: Possible Causes and Mechanisms. A Review. A. Quali GENERAL PRINCIPLES: Selected Physical Characteristics of Ground Roasted Coffees. M. Molina GENERAL PRINCIPLES: Rheological Modeling of Potato Flour During Extrusion Cooking. K. L. Mackey GENERAL PRINCIPLES: Modeling the Average Shear Rate in a Co-Rotating Twin Screw Extruder. I. 0. Mohamed GENERAL PRINCIPLES: A Simplified Nonlinear Model for Describing the Viscoelastic Properties of Wheat Flour Doughs at High Shear Strain. B. Launay GENERAL PRINCIPLES: A Rheological Characterization of Cereal Starch-Galactomannan Mixtures. M. Alloncle GENERAL PRINCIPLES: On the Influence of Fluid Inertia in Oscillatory Rheometry. G Böhme and M. Stenger GENERAL PRINCIPLES: Shear Induced Order and Shear Processing of Model Hard Sphere Suspensions. B. J. Ackerson GENERAL PRINCIPLES: Theoretical and Experimental Study of the Fractal Nature of the Structure of Casein Gels. Leon G. B. Bremer GENERAL PRINCIPLES: Viscoelastic Characterization of the Soybean Seedcoat. M. Liu, K. Haghighi and R. L. Stroshine GENERAL PRINCIPLES: Modeling Stress Relaxation Response of Wheat En Masse Using the Triaxial Test. R. G. Bock, V. M. Puri and H. B. Manbeck GENERAL PRINCIPLES: Rheological Modeling of Corn Starch Doughs at Low to Intermediate Moisture. K. L. Mackey GENERAL PRINCIPLES: Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening. R. F. McFeeters and H. P. Fleming GENERAL PRINCIPLES: Role of Muscle Fibers in Contributing Firmness of Cooked Fish. K. Hatae, F. Yoshimatsu GENERAL PRINCIPLES: Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction. M. Fuchigami INSTRUMENTAL MEASUREMENTS: Flow Behavior of Tomato Sauce with or without Particulates in Tube Flow. S. Bhamidipati and R. K. Singh INSTRUMENTAL MEASUREMENTS: Tensile Characteristics of Squid Mantle. J.-D. Kuo, M. Peleg and H. O. Hultin INSTRUMENTAL MEASUREMENTS: Anisotropy of Apple Parenchyma. Ali A. Khan and Julian F. V. Vincent METHODOLOGY & INSTRUMENTATION: An Evaluation of Simple Method for Following Rigor Development in Fish. R. W. Korhonen, T. C. Lanier and F. Giesbrecht METHODOLOGY & INSTRUMENTATION: Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique. O. Miyawaki, Y. Sato, T. Yano, K. Ito and Y. Saeki METHODOLOGY & INSTRUMENTATION: Mechanical Criteria of Banana Ripening. A. Nussinovitch, I. J. Kopelman and S. Mizrahi FACTORS AFFECTING TEXTURE: Influence of Pasteurization Time and Temperature on the Rheology and Sensory Properties of a Type of Gazpacho. L. Jimenez and A. Lopez FACTORS AFFECTING TEXTURE: Functional Properties of the Flour and the Major Protein Fraction from Sesame Seed, Sunflower Seed and Safflower Seed. K. Booma and V. Prakash FACTORS AFFECTING TEXTURE: Mechanical Properties of a Raspberry Product Texturized with Alginate. A. Nussinovitch and M. Peleg FACTORS AFFECTING TEXTURE: Storage-Induced Hardening in 20 Common Bean Cultivars. D. W. Stanley, T. E. Michaels, L. C. Pljak and K. B. Caldwell FACTORS AFFECTING TEXTURE: Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency. C. S. Gaines and P. L. Finney FACTORS AFFECTING TEXTURE: Role of Ingredients in the Texture of a Flanlike Food. R. S. Kadan and G. M. Ziegler, Jr. FACTORS AFFECTING TEXTURE: Rheological Changes in Cracker Sponges During an 18-Hour Fermentation. J. Y. Wu and R. C. Hoseney FACTORS AFFECTING TEXTURE: Rheological and Cookie Making Studies on Wheat-Rice Flour Blends. N. Singh, A. Kaur, R. P. Singh and K. S. Sekhon FACTORS AFFECTING TEXTURE: Relative Humidity Increases that Cause Stress Cracks in Corn. G. Sarwar and O. R. Kunze FACTORS AFFECTING TEXTURE: Influence of K⁺ and Ca⁺⁺ on the Rheological and Gelation Properties of Reduced Fat Pork Sausages Containing Carrageenans. S. Barbut and G. S. Mittal FACTORS AFFECTING TEXTURE: Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage. Y. L. Xiong and C. J. Brekke FACTORS AFFECTING TEXTURE: Effect of Heating Rate on Meat Batter Stability, Texture and Gelation. S. Barbut and G. S. Mittal FACTORS AFFECTING TEXTURE: Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Preparation from Tilapia. J. W. Park, R. W. Korhonen and T. C. Lanier FACTORS AFFECTING TEXTURE: Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk. I. S. Martinou-Voulasiki and G. K. Zerfiridis FACTORS AFFECTING TEXTURE: Effect of Post-Cooking Storage Conditions on Shear-Force Values of Beef Steaks. J. D. Crouse and M. Koohmaraie FACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Monoglyceride and Diglyceride at the Oil-Water Interface and its Effect on Interfacial Rheological Properties. Ana Martinez-Mendoza and P. Sherman FACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Mono-Glyceride and Diglyceride at the Corn Oil-Water Interface and its Effect on Time-Dependent Interfacial Tension Reduction. Ana M. Mendoza-Martinez and P. Sherman     

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

‘Milk Gel Structure I. Application of Scanning Electron Microscopy to Milk and Other Food Gels’, by M. Kalab and V. R. Harwalkar ‘Molecular Basis of Starch Technology in New Food Products’, by G. G. Birch, J. G. Brennan, R.J. Priestley and G. Sodah-Ayernor ‘Effect of Properties of Swelling Constituents on Grain and Flour Characteristics of Rye’ by E. Drews ‘Electron Microscope Studies on the Development of Structure in Cheddar Cheese’ by A. W. Kimber, B. E. Brooker, D. G. Hobbs, and J. H. Prentice ‘Collagen Fibre Arrangement in Intramuscular Connective Tissue. Changes Associated with Muscle Shortening and Their Possible Relevance to Raw Meat Toughness Measurements’ by R. W. Rowe ‘Viscosity and Voluminosity of Bovine Milk Casein Micelles’ by R. K. Dewan, V. A. Bloomfield, A. Chudgar and C. V. Morr ‘Use of Dynamometric Techniques in Studying the Textural Properties of Food Products’ (Review), by E. Maltini ‘Undesirable Structural Changes in Food Caused by High Shearing Velocities During Mixing’ by E. Stelzer ‘Stress Relaxation of Synthetic Flour Doughs’ by S. Matsumoto, H. Fukuda and D. Yonezawa ‘Glutenin-The Strength Protein of Wheat Flour’ by J. A. Bietz, F. R. Huebner, and J. S. Wall ‘Sorting Blueberries for Quality by Vibration’ by D. D. Hamann, L. J. Kushman and W. E. Ballinger ‘Microstructure of Modified Tapioca Starch - Milk Gels’ by L. F. Hood, A. S. Scifried and R. Meyer ‘New Investigations on the Consistency of Foodstuffs. Part I: Methods for Characterization and Drawing of the Consistency of Gelatinous and Fibrous Foodstuffs’, by H. J. Raeuber, J. Wolf, G. Blüher, and H. Herrmann ‘New Investigations on the Consistency of Foodstuffs. Part II: Calculation of the Degree of Identity as an Expression of Consistency Comparison’, by H. J. Raeuber and W. Nitzsche ‘Some Rheological Properties of Sodium Carboxymethylcellulose Solutions and Gels’ by J. H. Elliott and A. J. Ganz ‘Effect of Different Occlusal Profiles on the Masticatory Forces Transmitted by Complete Dentures’ by E. M. Bearn ‘Effect of Oral Prostheses Upon Texture Perception of Food’ by W. M. Murphy, R. A. Morris, and D.C. O'Sullivan ‘Effect of Sulphydryl Blocking on the Thinning of Egg White’, by T. Beveridge and S. Nakai ‘Rösche und Knusprigkeit von Backwaren’, by L. Wasserman ‘Squeezing Flow Between Parallel Disks I. Theoretical Analysis’, by P. J. Leider and R. B. Bird ‘Squeezing Flow Between Parallel Disks II. Experimental Results’, by P. J. Leider ‘The Determination of the Effective Shear Rate in the Brabender Viscograph and in Other Systems of Complex Geometry’, by F. W. Wood and T. C. Goff ‘An Improved Dough Extensigraph’, by G. C. Evans, J. M. deMan and V. Rasper (Dept. Food Sci., Univ. of Guelph, Guelph, Ontario) and P. W. Voisey ‘Examination of Factors Affecting Performance of the Warner-Bratzler Meat Shear Test’, by P. W. Voisey and E. Larmond ‘A Dynamometer Instrument for Measurement of Textural Characteristics of Foods’, by P. W. Voisey (Eng. Res. Service, Agriculture Canada, Ottawa, Ontario), B. S. Kamel, G. Evans and J. M. deMan ‘Analytical Method for Determining Viscoelastic Constants of Agricultural Materials’ by J. Chen and R. B. Fridley ‘Analysis of the Uniformity of Maturity of One-, Two-, and Three-Podded Pea Varieties’ by E. Drijfhout ‘Elasticity of Gluten in Pasta Made From Durum Wheat’ by V. Tomassoni ‘Instruments for the Determination of the Viscosity of Gas-Containing Liquids Maintained Under Pressure’ by R. Wasmund and J. Apelt ‘Hungarian Quality Control Instruments, Their Applications in Industry, Agriculture and Scientific Research’ by R. Lasztity and P. W. Voisey ‘A New Technique for Evaluating Changes in Onion Firmness During Storage and a Comparison with Sensory Measurements’ by R. Crete, ‘An Evaluation of a Method for Measuring Shear Force for an Individual Muscle Fiber’ by R. L. Henrickson, J. L. Morsden and R. D. Mornson ‘A Simplified Continuous Viscometer for Non-Newtonian Fluids’ by J. L. Scheve, W. H. Abraham, and E. B. Lancaster ‘An Electronic Recording Grain Research Laboratory Mixer’, by P. W. Voisey ‘The Determination of the Flow Curve of a Plastic Medium in a Wide Gap Rotational Viscometer’ by R. T. Jacobsen ‘Constant True Strain Rate Apparatus for Use with Instron Testing Machines’ by M. J. Luton, J. P. A. Immarigeon, and J. J. Jones, J. Phys. E . 7 ‘Gel Characterization with the Weissenberg Rheogoniometer: Application to Carrageenan Gels’, by J. H. Elliot and A. J. Ganz ‘The Armour Tenderometer as a Predictor of Cooked Meat Tenderness’, by D. R. Campion, J. D. Crouse ‘Relation of Penetrometer Readings on Raw Beef with Cooked Tenderness’, by D. G. Galloway, J. M. Tuomy and L. C. Hinnergardt ‘Texture Measurements on Ripe Black Olives in Brine with an Experimental Penetrometer’ by J. Frois Blasco and A. Fernandez Garridos ‘Determination of Fresh Papaya's Texture by Penetration Tests’ by M. Peleg ‘Use of the Alveograph for Quality Evaluation of Hard Red Spring Wheat’, by S. Khattak, B. L. d'Appolonia, and O. J. Banasik ‘Implications of the Mechanical Development of Bread Dough by Means of Sheeting Rolls’, by R. H. Kilborn and K. H. Tipples ‘Relaxation of Pressure in Dough’, by H. Matsumoto, H. Ono, and T. Mita ‘La qualité culinaire des pǎtes alimentaires. I. Méthode universelle et objective d'appréciation de la fermeté des pǎtes cuites’, par J. Abecassis, U. Cakmakli and P. Feillet ‘A Comparison of Loss of Birefringence with the Percent Gelatinization and Viscosity on Potato, Wheat, Rice, Corn, Cow Cockle, and Several Barley Starches’, by K. J. Goering, D. H. Fritts, and K. G. D. Allen ‘A Scanning Electron Microscope Study of Fababean Seed’, by T. J. McEwen, B. L. Dronzek, and W. Bushuk ‘Objective Assessment of Meat Juiciness’, by P. E. Bouton, A. L. Ford, P. V. Harris and D. Ratcliff ‘Composition and Properties of Extruded, Texturized Poultry Meat’, by J. C. Acton ‘On ‘Spreadability’ ‘Physical and Chemical Changes in Spun Soy Protein Fibers during Storage’, by J. P. C. Chiang and M. Sternberg ‘Effect of Calcium on the Hardness of Cooked Soybeans’ by A. Wakabayashi and H. Hosokawa ‘Structural Changes of Refrigerated Meat During Storage’ by M. Lalov, Nauch. Tr., Vissh Inst. Khranit. Vkusova Prom., Plovdiv 18 ‘Mechanical Properties and Morphological Structure of Artificial Caviar’ by S. V. Rogozhin, E. M. Belavtseva, D. G. Val'kovskii and A. I. Kitaigorodskii ‘Phase Changes of Milk Fat in Preparing and Churning Cream into Butter’ by G. V. Tverdokhleb and A. I. Piskun ‘Relative Viscosity of Milk as a Criterion of Changes in its Structure’ by A. Gryzowska and W. Tuszynski ‘The Association of Struggle During Exsanguination to Glycolysis, Protein Solubility and Shear in Turkey Pectoralis Muscle’ by R. T. I. Ma and P. B. Addis ‘Effect of Glycerol, Propylene Glycol and Ethanol on Quality of Freeze Dried Dehydrated Slices of Celery Petioles’ by J. Y. Do and D. K. Salunkhe ‘Viscosity and Water Absorption Characteristics of Slurries of Sunflower and Soybean Flours, Concentrates and Isolates’ by A.E. Fleming, F. W. Sosulski, A. Kilaneand E. S. Humbert ‘Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch - Milk Gels’ by L. F. Hood and A. S. Scifried ‘Tenderness Variation in Ovine Longissimus Muscle’ by D. R. Buege and J. R. Stouffer ‘Effect of Pre-rigor Tension on Tenderness of Intact Bovine and Ovine Muscle’ by D. R. Buege and J. R. StoufTer ‘Starch and Pectic Substances as Affected by a Freeze-thaw Potato Granule Process’ by B. Ooraikul, G. J. K. Packer and D. Hadziyev ‘The Effect of Nonstarchy Polysaccharides from Yam, Sorghum, and Millet Flours on the Rheological Behavior of Wheat Doughs’, by P. P. Hanh and V. Rasper ‘The Anti-Rigor Excision and Air Cooling of Beef Semimembranosus Muscles At Temperatures Between -5d?C and +15d?C by M. J. Follett, G. A. Norman, and P. W. Ratcliff ‘Heat Treatments and the Texture and Pectins of Red Tart Cherries’, by J. P. Van Buren ‘Effect of Additives, Processing Techniques and Frozen Storage on Texture of Shrimp’, by N. B. Webb, A. J. Howell, B. C. Barbour, R. J. Monroe, and D. D. Hamann ‘Comparison of Postmortem Treatments for Improving Tenderness of Beef, by R. L. Hostetler, Z. L. Carpenter, G. C. Smith, and T. R. Dutson ‘Quality Characteristics of Broiled and Roasted Beef Steaks’, by O. M. Batcher and P. A. Deary ‘Effects of Preparation and Milling on Consistency of Tomato Juice and Puree’, by P. G. Crandall and P. E. Nelson ‘Effect of Added Alum on the Quality of Brined Royal Ann Cherries’, by D. V. Beavers, C. H. Payne1, and R. F. Cain ‘Effect of Amylolytic Enzymes on ‘Moistness’ and Carbohydrate Changes of Baked Sweet Potato Cultivars’, by W. M. Walter Jr., A. E. Purcell and A. M. Nelson¹ ‘Effect of Sodium Pyruvate on the Texture of Frozen Stored Cod Fillets’, by V. D. Tran ‘Influence of Epinephrine and Calcium Upon Glycolysis, Tenderness and Shortening of Sheep Muscle’, by A. M. Pearson, W. A. Carse, C. L. Davey, R. H. Locker, C. J. Hagyard and A. H. Kirton ‘Comparative Sensory Evaluations of Two Cultivated Mushrooms: Agaricus bisporus and Agaricus bitorguis’ by J. A. Abbot ‘Sensory Ratio Scales Relating Hardness and Crunchiness to Mechanical Properties of Space Cubes’ by H. R. Moskowitz, R. A. Segars, J. G. Kapsalis and R. A. Kluter ‘Production of Hedonic Ratings of Rice by Sensory Analysis’ by H. G. Schutz and J. D. Damrell ‘A Technique for Comparing Judges’ Performance in Sensory Tests’ by C. F. Banfield and J. M. Harries     

LITERATURE ABSTRACTS

‘Dental Significance of Four Oral Physiological Mechanisms’, by Y. Kawamura ‘Auto-Regulatory Neuromechanism of the Tongue Muscle Activity’, by Y. Kawamura, M. Funakoshi, T. Nishimiya, and T. Morimoto ‘Physiologic Role of Deep Mechanoreceptor in Temporo-Mandibular Joint Capsule’, by Y. Kawamura, T. Majima, and I. Kato ‘Application of the Statistical Theory of Rubber Elasticity to Gluten and Dough’, by H. G. Muller ‘Functional Types of the Temporomandibular Articulation of Mammals’, by G. Storch ‘Current Concepts on the Texture of Fruits and Vegetables’, by J. P. Van Buren ‘Modern Curd Tensiometer Developed by ELGEPMTKI’, by V. Ambrus and S. Ujhelyi ‘Apparatus for Determining the Texture of Smoked Meat Products’, by E. Goldman, U. Kholodnova, A. Bolshakov and A. Fomin ‘A Micro Centrifuge to Determine Water-Retention Properties of Wheat Flour’, by H. Miller ‘Mechanical Simulation of Human Chewing Motions’, by S. Molnar ‘Changes in Structural and Mechanical Properties of Hard Rennet Cheeses During Storage’, by B. A. Nikolaev and R. M. Abdullina ‘Rheological Interpretation of Brabender Plasti-Corder (Extrusion Head) Data’, by M. G. Rogers ‘Hungarian Bakery Control Apparatus - Valorigraph’, by L. Ruttkai ‘The Rheology of Breadmaking’, by H. R. Stafford A. FOODS ‘On the Rheological and Electrical Properties of Cream’, by Yu. P. Andrianov and G. V. Tverdokhleb ‘Rheological Characteristics of Whole Processed Egg’, by S. J. Cornford, T. L. Parkinson and J. Robb ‘Texture of Sweet Peppers Used in Stuffed Olives: Effect of the Acidity and the Time of Conservation’, by M. J. Fernandez-Diez, J. Fernandez-Villasante, and F. Gonzalez-Pellisso ‘Margarine Oil Formulation and Control’, by A. J. Haighton ‘Dynamic Mechanical Properties of Apple Fruit Flesh’, by D. D. Hamann ‘Measurement of Strawberry Texture with an Instron Machine’, by D. K. Ourecky and M. C. Bourne ‘The Relationship between Margarine Consistency and the Dilatometric Characteristics of their Fatty Phases’, by E. Sambuc and M. Naudet ‘The Viscosity of Pasteurized and Non-Pasteurized Egg White’, by V. Sigmund B. PHARMACEUTICALS ‘Rheological Investigation of Ointment Consistency’, by I. Eros and G. Kedvessy ‘About the Sensory Evaluation of Foods, I’, by F. Kiermeier and U. Haevecker ‘Vegetable Hydrocolloids in the Dairy Industry’, by H. J. Dobers ‘The Process of Fat Crystallization in the Fat Globules of Milk. Electron Microscopical Studies by the Freeze Etching Method’, by W. Buchheim ‘What is “Dryness” in Ice Cream?’, by C. J. Cosgrove ‘Rheological Behavior of Irish Butter’, by J. Foley ‘Changes of Pectic Substances in Vegetables by Cooking. I ‘Studies of Emulsifier Action in Ice Cream Utilizing the HLB Concept’, by Ramana Rao Govin ‘Techniques in Smoking Goldeye’, by A. W. Lantz and D. G. Iredale ‘Studies on the Texture of Pear Fruit. II: Factors Responsible for Texture in Japanese Pear Varieties: II: Cell Wall Substances’, by Y. Machida and T. Toshio ‘Water Content in Sweets. Effect on Consistency and Structure’, by J. W. Mansvelt ‘Kinetics of Hardening of Hydrogenated Fats’, by I. V. Nikonov ‘The Morphological Changes Produced in Cauliflower Stems during Pickling, and their Relationship to Texture Parameters’, by C. A. Saxton and G. G. Jewell ‘Effect of Glucose Syrups on the Consistency of Hard Toffee’, by H. Völker     

LITERATURE ABSTRACTS

1. General Principles: ‘Rheology of Aqueous Gum Systems’, by R. A. Schutz 2. Instrumentation and Methodology: ‘Considerations for Beef Tenderness Evaluations’, by G. C. Smith, Z. L. Carpenter, and G. T. King 2. Instrumentation and Methodology: ‘The Evaluation of Very High Yield Values of Pharmaceutical Products by Means of a Modified Haake Consistometer’ by K. Münzel and K. H. Berneis 2. Instrumentation and Methodology: ‘The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat’, by M. F. Pool and A. A. Klose 2. Instrumentation and Methodology: ‘Tests Carcass Tenderness’, Anonymous 2. Instrumentation and Methodology: ‘A Recording Food Grinder’, by P. W. Voisey and J. M. deMan 2. Instrumentation and Methodology: ‘A Comparison of Four Methods for Pastry Tenderness Evaluation’, by C. Gail Stinson and M. B. Huck 2. Instrumentation and Methodology: ‘Providing Uniform Meat Cores for Mechanical Shear Force Measurement’, by C. L. Kastner and R. L. Henrickson 3. Objective Measurements: A FOODS: ‘Changes in the Firmness of Ice Cream During Storage’, by L. D. Bdulenko 3. Objective Measurements: A FOODS: ‘Rheological Study of Creep in Butter’ by M. Chwiej 3. Objective Measurements: A FOODS: ‘Electron Microscopic Examination of Ice Cream’ by T. A. Alsafar and F. W. Wood 3. Objective Measurements: A FOODS: ‘Dilution coefficient of Butter Serum and Butter Consistency’ by E. Pijanowski, M. Chwiej, H. Hernik, and M. Kuvlowicz 3. Objective Measurements: A FOODS: ‘Response of Papaya Fruit to Dynamic Loading', by L. Kumar and J. Wang 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Methylhydroxyethylcellulose (Tylose MH 1000) 1. General Flow Characteristics’, by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Methylhydroxyethylcellulose (Tylose MH 1000) 2. Effect of Some Pharmaceutical Additives’ by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Polyvinylpyrrolidone 1. General Flow Characteristics’ by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Polyvinylpyrrolidone 2. Effect of Some Pharmaceutical Additives', by M. A. Kassem and A. G. Mattha 4. Factors Affecting Texture: A. FOODS: ‘Effects of Various Chemical Blanchings on the Texture of French Fries', by A. S. Jaswal 4. Factors Affecting Texture: A. FOODS: ‘Enhances Texture of White Turkey Meat’, Anonymous 4. Factors Affecting Texture: A. FOODS: ‘Pectic Changes in the Ripening of Irradiated and Stored Strawberries’, by M. L. Belli-Donini and M. R. Stornaiuolo 4. Factors Affecting Texture: A. FOODS: ‘Polygalacturonase Content of Dates and Its Relation to Maturity and Softness’, by S. Hasegawa, V. P. Maier, H. P. Kaszycki, and J. W. Crawford 4. Factors Affecting Texture: A. FOODS: ‘Epimysial Connective Tissue Scores as Related to Beef Tenderness’, by R. A. Field, M. L. Riley, and Yet-Oy Chang 4. Factors Affecting Texture: A. FOODS: ‘Natural Maturing of Wheat Flour. I. Changes in Some Chemical Components and in Farinograph and Extensigraph Properties’, by T. Yoneyama, I. Suzuki, and M. Murohashi 4. Factors Affecting Texture: A. FOODS: ‘Natural Maturing of Wheat Flour. II. Effect of Temperature on Changes in Soluble SH Content, and Some Theological Properties of Doughs Obtained From the Flour’, by T. Yoneyama, I. Suzuki and M. Murohashi 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Influence of the Method of Particle Wetting on the Rheological Properties and on the Physical Stability of Sulfamide Suspensions’ by A. Moes 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Some Observations on the Use of Fatty Alcohols and Fatty Acids to Increase the Consistency of Oil-in-Water Emulsions’, by F. A. J. Talman and E. M. Rowan 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Rheology of Emulsions Stabilized by Sodium Dodecyl Sulfate/Long-Chain Alcohols’, by B. W. Barry