LITERATURE ABSTRACTS

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

Literature Abstracts

GENERAL PRINCIPLES: Influence of Rheological Properties of Fluid and Semisolid Foods on the Performance of a Filler . M. A. Rao, H. J. Cooley GENERAL PRINCIPLES: Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle . N. C. Bertola, A. E. Bevilacqua and N. E. Zaritsky GENERAL PRINCIPLES: Whey Protein Gels: Fracture Stress and Strain and Related Microstructural Properties . S. R. Bottcher and E. A. Foegeding GENERAL PRINCIPLES: Flow Curves with a Maximum . J. R. A. Pearson GENERAL PRINCIPLES: The Glassy State Phenomenon in Applications for the Food Industry: Application of the Food Polymer Science Approach to Structure-Function Relationships of Sucrose in Cookie and Cracker Systems . L. Slade, H. Levine, J. Ievolella and M. Wang INSTRUMENTATION AND METHODOLOGY: The Effect of Masticatory Patterns as Measured by Time-Intensity and Electromyography on the Perceptions of Bovine Muscle Tenderness . L. M. Duizer, E. A. Gullett and C. J. Findlay INSTRUMENTATION AND METHODOLOGY: A Quantitative Method for the Determination of Shreddability of Cheese . C. Aoistolopoulos and R. J. Marshall INSTRUMENTATION AND METHODOLOGY: Finite-Element-Based Modal Analysis of Fruit Firmness . H. Chen and J. De Baerdemaeker INSTRUMENTATION AND METHODOLOGY: Axial Flow Through a Narrow Annulus. I. The Kinetic Energy Correction . I. M. Krieger INSTRUMENTATION AND METHODOLOGY: Effect of Free Surface and Inertia on Viscoelastic Parallel Plate Flow . D. O. Olagunju INSTRUMENTATION AND METHODOLOGY: The Rheological Properties of Rice Grain . P. K. Chattopadhyay and D. D. Hamann SENSORY ASSESSMENT: Measuring Sources of Error in Sensory Texture Profiling of Ice Cream . B. M. King and P. Arents SENSORY ASSESSMENT: Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling . T. Naes, D. Hirst and P. Baardseth SENSORY ASSESSMENT: Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh-Frozen Sweet Corn . F. Azanza, J. A. Juvik and B. P. Klein FACTORS AFFECTING TEXTURE: Effect of Heat Treatment on Firmness of Apples and Apple Slices . D. M. Kim N. L. Smith and C. Y. Lee FACTORS AFFECTING TEXTURE: Relationship Between Fissured Kernels and Cooking Characteristics of Rice . N. Singh, B. Singh and K. S. Sekhon FACTORS AFFECTING TEXTURE: Impact of Temperature and Cellulase Treatments on Rheological Behavior of Potato Tuber Cell Suspensions . I. Shomer, M. A. Rao, M. C. Bourne and D. Levy FACTORS AFFECTING TEXTURE: Emulsifying Capacity of Fish Mince from Several Species During Frozen Storage . A. Huidobro and M. Tejada FACTORS AFFECTING TEXTURE: Crisp Quality of Two Potato Varieties: Effects of Dehydration and Rehydration . K. D. Kulkarni, N. Govinden and D. N. Kulkarni FACTORS AFFECTING TEXTURE: Preliminary Development of Intermediate Moisture, Pasteurised Mackerel (Scornberjuponicus marplantensis) Chunks . G. L. Sanchez Pascua, M. R. Casales and M. I. Yeannes FACTORS AFFECTING TEXTURE: Effect of Storage, Soaking and Cooking Method on Cookability of Cowpeas . K. Liu and K. H. McWatters FACTORS AFFECTING TEXTURE: Tenderness and Its Variation of Broiler Breast Meat Harvested from Electrically Stimulated Carcasses Y. LI, T. J. Siebenmorgen, C. L. Griffis, R. E. Wolfe, R. L. Dake and J. E. Webb FACTORS AFFECTING TEXTURE: Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture . J. E. Krueger, M. H. Anderson and J. E. Dexter GENERAL PRINCIPLES: Fracture Properties of Konjac Mannan Gel: Effect of Gel Temperature . S. E. Case and D. D. Hamann GENERAL PRINCIPLES: Studies on Frozen Doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw-Freeze Cycles . Y. Inoque, H. D. Sapirstein, S. Takayanagi and W. Bushuk INSTRUMENTAL MEASUREMENTS: Characterization of Texture and Mechanical Properties of Starch Gels . H. Inaba, M. Hoshizawa, T. Adachi, Y. Matsumura and T. Mori INSTRUMENTAL MEASUREMENTS: Thixotropic Behaviour of Concentrated Fruit Pulps . J. E. Lozano and A. Ibarz INSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Bentonite - Apple Juice Dispersions . T. Dik and M. Ozilgen INSTRUMENTAL MEASUREMENTS: Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K . K. Hayakawa and T. Akiyama INSTRUMENTAL MEASUREMENTS: Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear . B. Yoo, A. A. Figueiredo and M. A. Rao INSTRUMENTAL MEASUREMENTS: Rapid Visco-Analyzer (TVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums . Y. A. Bahnassey and Wm. M. Breene INSTRUMENTAL MEASUREMENTS: Shear Thinning Properties of Sorghum and Corn Starches . V. Subramanian, R. C. Hoseney and P. Brame-Cox INSTRUMENTAL MEASUREMENTS: Summary of Doctorate Thesis . E. N. S. I. A.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Viscoelastic Behavior of f3-Lactoglobulin Gel Structures. M. Stading and A.-M. Hermansson GENERAL PRINCIPLES: Effect of Ammonium Salts on Rheological and Thermal Properties of Kappa-Carrageenan Gels. M. Watase GENERAL PRINCIPLES: Dough Structure, Dough Rheology and Baking Quality. A. H. Bloksma GENERAL PRINCIPLES: Correlation of Protein Sulfhydryls with the Strength of Heat-Formed Egg White Gels White Gels (Res. Note). B. A. Margoshes GENERAL PRINCIPLES: Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels. K. Katsuta GENERAL PRINCIPLES: Rheological Characterization of Crosslinked Waxy Maize Starch Solutions Under Low Acid Aseptic Processing Conditions Using Tube Viscometry Techniques. R. V. Dail GENERAL PRINCIPLES: Changing the Viseoelastie Properties of Cooked Rice Through Protein Disruption. B. R. Harnaker and V. K. Griffin INSTRUMENTAL MEASUREMENTS: Influence of Composition on the Resistance to Compression of Kappa Carrageenan-Locust Bean Gum-Guar Gum Mixed Gels: Relationship Between Instrumental and Sensorial Measurements. M. H. Damasio, S. M. Fiszman, E. Costell and L. Duran METHODOLOGY AND INSTRUMENTATION: Impact Damage to Soybean Seed as Affected by Surface Hardness and Seed Orientation. M. D. Evans and R. G. Holmes METHODOLOGY AND INSTRUMENTATION: Determining Viscosity of Fluid Foods by Continuous Lift (Res. Note). C. H. Runyon and K.L. McCarthy METHODOLOGY AND INSTRUMENTATION: A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup. N. G. Stoforos and D. S. Reid METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Dough Properties. D. W. Creighton and R. C. Hoseney METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Flour Quality. D. W. Creighton and R. C. Hoseney METHODOLOGY AND INSTRUMENTATION: Physical and Structural Properties of Wheat Endosperm Associated with Grain Texture. G. M. Glenn and R. M. Saunders FACTORS AFFECTING TEXTURE: Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans. K. Skierkowski FACTORS AFFECTING TEXTURE: Effects of Salts and pH on Heating-Related Softening of Snap Beans. J. P. Van Buren, W. P. Kean, B. K. Gavitt FACTORS AFFECTING TEXTURE: Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn. L. 0. Pordesimo, R. C. Anantheswaran FACTORS AFFECTING TEXTURE: Effect of Ingredients on Physical/Structural Properties of Extrudates. D. Moore FACTORS AFFECTING TEXTURE: Effect of Surimi Addition to Fresh Pasta on Ultra-Structure and Cooked Firmness (Res. Note). S-H. Kim, Y-W. Huang and J. A. Carpenter b FACTORS AFFECTING TEXTURE: Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology. A. Hamza-Chaffai FACTORS AFFECTING TEXTURE: Alginate Texturization of Highly Acid Fruit Pulps and Juices (Res. Note). G. Kaletunc, A. Nussinovitch and M. Peleg FACTORS AFFECTING TEXTURE: Texture Characteristics of Reheated Bread. D. E. Rogers , L. C. Doescher and R. C. Hoseney FACTORS AFFECTING TEXTURE: Thermomechanical Analysis of Gluten-Starch-Water Mixtures. Influence of Testing Conditions and Composition. S. Cavella, L. Piazza and P. Masi b FACTORS AFFECTING TEXTURE: Effect of the Attachment of Valine Residues on the Physicochemical and Functional Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. Howell FACTORS AFFECTING TEXTURE: Flour Quality Tests for Selected Wheat Cultivars and Their Relationship to Arabic Bread Quality. Ken J. Quail, Graham J. McMaster     

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

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

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: 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

FACTORS AFFECTING TEXTURE: Breadmaking Quality of Ten Greek Breadwheats-Baking and Storage Tests on Bread Made by Long Fermentation and Activated (Chemical) Dough Development Processes, and the Effects of Bug-damaged Wheat. N. P. Matsoukas and W. R. Morrison GENERAL PRINCIPLES: Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep. K. Katsuta and D. Rector and J. E. Kinsella GENERAL PRINCIPLES: Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins. E. A. Foegeding GENERAL PRINCIPLES: Rheology of the Breadmaking Process. A. H. Bloksma GENERAL PRINCIPLES: Influence of Temperature on the Viscous Behavior of Some Concentrated Dispersions. D. C. Lee and S. N. Bhatacharya INSTRUMENTATION AND METHODOLOGY: Detection of Firmness in Peaches by Impact Force Response. F. I. Meredith, R. G. Leffler and C. E. Lyon INSTRUMENTATION AND METHODOLOGY: Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion. (Res. Note) M.S.B. Alviar and D. S. Reid INSTRUMENTAL MEASUREMENTS: Characterization of a Pectin from Sunflower Heads Residues. M. L. Alarcão e Silva SENSORY ASSESSMENT: Temporal Aspects of Hedonic Responses. D. E. Taylor and R. M. Pangborn FACTORS AFFECTING TEXTURE: The Effect of Denaturation of β-Lactoglobulin on Renneting–A Quantitaative Study. D. G. Dalgliesh FACTORS AFFECTING TEXTURE: Control of Muscle Softening and Protease-Parasite Interactions in Arrow-tooth Atheresthes stomias. (Res. Note) D. H. Greene and J. K. Babbit FACTORS AFFECTING TEXTURE: Effects of Connective Tissue on Algin Restructured Beef. S. A. Ensor, J. N. Sofos and G. R. Schmidt FACTORS AFFECTING TEXTURE: Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder. V. B. Alvarez, D. M. Smith, R. G. Morgan and A. M. Booren FACTORS AFFECTING TEXTURE: Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel. K. H. Chung and C. M. Lee FACTORS AFFECTING TEXTURE: Strength of Gels Prepared from Washed and Unwashed Minces of Hoki (Macrunonus novaezelandiae) Stored in Ice. G. A. MacDonald, J. Lelievre and N.D.C. Wilson FACTORS AFFECTING TEXTURE: Textural Degradation of Cooked Fish Meat Gel (Kamaboko) by the Addition of an Edible Mushroom, Judas' Ear [Auricularia auriculajudae (Fr. ) Quel]. Y. Makinodan and M. Hujita 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: Investigation of the Relationship Between Wheat Lipids and Baking Properties. E. M. Kárpáti, F. Békés, R. Lásztity, F. Örsi and I. Smied and A. Mosonyi FACTORS AFFECTING TEXTURE: Prediction of Mechanical Dough Development, Water Absorption and Baking Performance from Farinograph Parameters. T. D. Atkins and N. G. Larsen     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Comparison of Four Models for the Compressibility of Breads and Plastic Foams . S. Swyngedau, A. Nussinovitch, I. Roy, M. Peleg and V. Huang GENERAL PRINCIPLES: Physicochemical Properties of Sweet Potato Starch . S.J. Tian, J.E. Richard and J.M.V. Blanshard GENERAL PRINCIPLES: Estimation of the Hydrophobicity Modifications in Meat Proteins upon Thermal Treatment . María L. Marín, Carmen Casas and Bemabé Sanz GENERAL PRINCIPLES: Macromolecular Structural Features of Fruit Pectins and Their Relation to Gel Strength . G. Berth and A. Dahme GENERAL PRINCIPLES: Dynamic Viscoelasticity and Thermal Behavior of Pectin-Calcium Gels . C. Gamier, M.A.V. Axelos and J.-F. Thibault GENERAL PRINCIPLES: The Effect of Added Sugars on the Retrogradation of Wheat Starch Gels by X-Ray Diffraction . P. Cairns, H.J. I'Anson and V.J. Morris GENERAL PRINCIPLES: α-Amylase Adsorption on Crystalline Starch . V. Leloup, P. Colonna and S. Ring GENERAL PRINCIPLES: Determination of Elasticity of Gels by Successive Compression Decompression Cycles . G. Kaletunc, M.D. Normand, A. Nussinovich and M. Peleg GENERAL PRINCIPLES: Effect of Hydrocolloids and Minerals Content on the Mechanical Properties of Gels . A. Nussinovitch, I.J. Kopelman and S. Mizrahi GENERAL PRINCIPLES: Behavior of Corn, Wheat and Rice Starch Gels in Uniaxial Compression . D.D. Christianson and E.B. Bagley GENERAL PRINCIPLES: Large Deformation Properties of β-Lactoglobulin Gel Structures . M. Stading and A.-M. Hermansson GENERAL PRINCIPLES: Investigation of Viscosity and Gelation Properties of Different Mammalian and Fish Gelatins . B.H. Leuenberger INSTRUMENTAL MEASUREMENTS: “Degree of Elasticity” Determination in Solid Foods . G. Kaletunic, M.D. Normand, E.A. Johnson and M. Peleg INSTRUMENTAL MEASUREMENTS: Measuring Netted Muskmelon Maturity by Delayed Light Emission . W.R. Forbus, Jr., G.G. Dull and D. Smittle INSTRUMENTAL MEASUREMENTS: Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission . W.R. Forbus, Jr., J.A. Payne and S.D. Senter INSTRUMENTAL MEASUREMENTS: Predictors of Beef Tenderness: Development and Verification . S.D. Shackelford, M. Koohmaraie, G. Whipple, T.L. Wheeler, J.D. Crouse, M.F. Miller and J.O. Reagan INSTRUMENTATION AND METHODOLOGY: The Benefits of Basic Rheometry in Studying Dough Rheology . D. Weipert INSTRUMENTATION AND METHODOLOGY: Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets . J.R. Botta INSTRUMENTATION AND METHODOLOGY: Compression Bruising Test for Bananas . Nigel H. Banks, Colin A. Borton and Marilyn Joseph OBJECTIVE MEASUREMENT: Analytical Profiling of Ketchup . Sebastiano Porretta OBJECTIVE MEASUREMENT: Detection and Interpretation of Variation Within and Between Assessors in Sensory Profiling . T. Naes and R. Solheim OBJECTIVE MEASUREMENT: Objective and Subjective Assessment of Australian Sausages . S.L. Beilken, L.M. Eadie, P.N. Jones and P.V. Harris FACTORS AFFECTING TEXTURE: Review on the Significance of Starch and Protein to Wheat Kernel Hardness . F.M. Anjum and C.E. Walter FACTORS AFFECTING TEXTURE: Factors Affecting Resistance of Banana Fruit to Compression and Impact Bruising . Nigel H. Banks and Marilyn Joseph FACTORS AFFECTING TEXTURE: Post-Mortem Tenderisation of Rainbow Trout (Oncorhyncus mykiss) Muscle Caused by Gradual Disintegration of the Extracellular Matrix Structure . Masashi Ando, Haruhiko Toyohara, Yutaka Shimizu and Morihiko Sakaguchi FACTORS AFFECTING TEXTURE: Correlations Between Empirical Methods For Texture Assessment of Butter . H. Rohm and K.H. Weidinger FACTORS AFFECTING TEXTURE: Low-Fat, High Added-Water Bologna Formulated with Texture-Modifying Ingredients . J.R. Claus and M.C. Hunt FACTORS AFFECTING TEXTURE: Rheological Properties of Heat-Induced Gels from Egg Albumen Subjected to Freeze-Thaw . C.W. Dill, J. Brough, E.S. Alford, F.A. Gardner, R.L. Edwards, R.L. Richter and K.C. Diehl FACTORS AFFECTING TEXTURE: Effects of Constituent Concentration on Rheological Properties of Corn Oil-in-Water Emulsions . K. Suzuki, T. Maeda, K. Matsuoka and K. Kubota FACTORS AFFECTING TEXTURE: Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef . J.D. Crouse, M. Koohmaraie and J.S. Dickson FACTORS AFFECTING TEXTURE: Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein . G.V.S. Reddy and L.N. Srikar FACTORS AFFECTING TEXTURE: Texture of Raw and Canned Jicama (Puchyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis) . G.S. Mudahar and J.J. Jen FACTORS AFFECTING TEXTURE: Gel-Forming Characteristics and Rheological Properties of Kefiran . T. Mukai, N. Watanabe, T. Toba, T. Itoh and S. Adachi     

LITERATURE ABSTRACTS

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

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Density and Compressibility of Selected Food Powders Mixtures . G. V. B. Canovas 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: 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 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: 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