LITERATURE ABSTRACTS

Abstract

1. General Principles: Maturation of Meat, Post Mortem Development of Tenderness and Biochemical Changes in Myofibrillar Proteins’, by C. Valin and A. Pinkas1. General Principles: Flow Behavior, Surface Tension and Density of Pectin‐Sucrose Solutions’, by S. I. Jankov, K. M. Kolarov, and G. I. Popov1. General Principles: ‘Investigation of the Rheological Properties of Gluten. III. Role of Hydrophobic Bonds in the Rheological Properties of Gluten’, by R. Lasztity1. General Principles: ‘Viscoelastic Behavior of Rough Rice’, by A. Husain, K. K. Agrawal, T. P. Ojha, and N. G. Bhole1. General Principles: ‘Wheat Proteins (A Review)’, by D. G. Redman1. General Principles: ‘Proposed Techniques for Axial Compression Tests on Intact Agricultural Products of Convex Shape’, by P. C. Arnold and N. N. Mohsenin1. General Principles: ‘Response of Papaya Fruit to Dynamic Loading’, by L. Kumar and J. K. Wang1. General Principles: ‘To What Extent is the Quality Grading for Gouda, Jarlsberg and Small Swiss Cheese Dependent on Texture and Consistency Properties?’, by K. Steinsholt1. General Principles: ‘Rheological Characteristics of Mayonnaise’, by N. I. Kozin and B. Kh. Darchiev1. General Principles: ‘Capillary Viscometry of Macaroni Dough’, by N. I. Nazarov, B. M. Azarov, and M. A. Chaplin1. General Principles: ‘Comparison of Static Creep and Relaxation, Rate Sensitive, and Frequency Sensitive Loading for Axial Compression’, by J. R. Hammerle, M. V. N. Rao and D. D. Hamann2. Instrumentation and Methodology: ‘Determination of Rheological Properties of Liquid Foods, I. Thickening Agents’, by A. Escardino, P. Fito and A. Molina2. Instrumentation and Methodology: ‘New Results of Rheological Test Methods on Dough’, by C. W. Brabender and W. Schafer2. Instrumentation and Methodology: ‘Measurement of Curd Syneresis’, by E. Kiss2. Instrumentation and Methodology: ‘The Reliability and Suitability of Consistency Measurements for Judging the Quality of Cooked Sausages’, by J. J. Laine and A. M. Ullstedt2. Instrumentation and Methodology: ‘Instrument for Determining Rheological Properties of Butter at Tropical Temperatures’, by S. S. Chari and B. R. Awasthy2. Instrumentation and Methodology: ‘Texture Measurement of Canned Red Pimentos. Development of a New Device for Use With the Kramer Shear Press’, by L. Duran, C. Calvo and A. M. Bermell2. Instrumentation and Methodology: ‘Viscosity of Chocolate ‐ Determination of Casson Yield Value and Casson Plastic Viscosity’, by Office International du Cacao et du Chocolat2. Instrumentation and Methodology: ‘A Study of the Murbimeter’, by J. de Becker2. Instrumentation and Methodology: ‘Rotating Dull Knife Tenderometer’, by P. C. Anderson, J. L. C. Rapp and D. F. Costello3. Objective Measurements: ‘Application of the Brookfield Viscometer for Measuring the Apparent Viscosity of Acidulated Flour‐Water Suspensions’, by J. S. Kitterman and G. L. Rubenthaler3. Objective Measurements: ‘Objective Assessment of Curd Firmness’, by U. Behnke and E. Schalinatus3. Objective Measurements: ‘Reologie von Roggenteigen. I. Über die Möglichkeiten der Viskositätsmessungen an Roggenteigen’, by D. Weipert4. Factors Affecting Texture: ‘Effect of D‐Tubocurarine Chloride and Compound 48/80 on Muscle Tenderness’, by P. E. McClain and A. M. Mullin4. Factors Affecting Texture: ‘Effects of Age and Sex on Quality, Tenderness and Collagen Content of Bovine Longissimus Muscle’, by R. E. Hunsley, R. L. Vetter, E. A. Kline and W. Burroughs4. Factors Affecting Texture: ‘Effect of Break Temperature and Holding Time on Pectin and Pectic Enzymes in Tomato Pulp’, by B. S. Luh and H. N. Daoud4. Factors Affecting Texture: ‘Influence of Hydrothermal Treatment on Mechanical Properties of Buckwheat’, by T. V. Lokteva and E. M. Mel’nikov4. Factors Affecting Texture: ‘The Influence of Canning and Precanning Treatments on Firmness of Canned Sweet Potatoes’, Thesis by F. K. Abdulle4. Factors Affecting Texture: ‘Studies on Uptake of Calcium Salts During Pretreatment of Peaches for Freezing’, by A. Polesello and E. Maltini4. Factors Affecting Texture: ‘Histological and Histochemical Studies of Sweet Corn (Zea mays L.) Pericarp as Influenced by Maturity and Processing’, by T. Khalil and A. Kramer4. Factors Affecting Texture: ‘Fresh Peas. Relationships Between Percentage of Principal Chemical Components, Tenderness and Water Content’, by R. Cousin, G. Lefevre, J. Arnoux, G. Hiroux, and V. Boulaine4. Factors Affecting Texture: Special Causes of Improved Ice Cream Consistency’, by P. Geiger4. Factors Affecting Texture: ‘Study on Ultrasonic Vibrations in Their Action of Tenderizing Meat’, by J. F. Zayas, V. I. Solov’ev, T. M. Mittel’stein, T. N. Orlova, and B. V. Garian4. Factors Affecting Texture: ‘Production of Tender Beef (A Review)’, by R. L. Joseph4. Factors Affecting Texture: ‘Pattern of Firmness Within a Bread Loaf’, by A. L. Short and E. A. Roberts4. Factors Affecting Texture: ‘Properties of Glutens from Doughs Containing Components of Cheddar‐Cheese Whey’, by Mary V. Zaehringer