LITERATURE ABSTRACTS

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