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