Literature Abstracts

Abstract

GENERAL PRINCIPLES: Influence of Rheological Properties of Fluid and Semisolid Foods on the Performance of a Filler. M. A. Rao, H. J. CooleyGENERAL PRINCIPLES: Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle. N. C. Bertola, A. E. Bevilacqua and N. E. ZaritskyGENERAL PRINCIPLES: Whey Protein Gels: Fracture Stress and Strain and Related Microstructural Properties. S. R. Bottcher and E. A. FoegedingGENERAL PRINCIPLES: Flow Curves with a Maximum. J. R. A. PearsonGENERAL 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. WangINSTRUMENTATION 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. FindlayINSTRUMENTATION AND METHODOLOGY: A Quantitative Method for the Determination of Shreddability of Cheese. C. Aoistolopoulos and R. J. MarshallINSTRUMENTATION AND METHODOLOGY: Finite‐Element‐Based Modal Analysis of Fruit Firmness. H. Chen and J. De BaerdemaekerINSTRUMENTATION AND METHODOLOGY: Axial Flow Through a Narrow Annulus. I. The Kinetic Energy Correction. I. M. KriegerINSTRUMENTATION AND METHODOLOGY: Effect of Free Surface and Inertia on Viscoelastic Parallel Plate Flow. D. O. OlagunjuINSTRUMENTATION AND METHODOLOGY: The Rheological Properties of Rice Grain. P. K. Chattopadhyay and D. D. HamannSENSORY ASSESSMENT: Measuring Sources of Error in Sensory Texture Profiling of Ice Cream. B. M. King and P. ArentsSENSORY ASSESSMENT: Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling. T. Naes, D. Hirst and P. BaardsethSENSORY ASSESSMENT: Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐Frozen Sweet Corn. F. Azanza, J. A. Juvik and B. P. KleinFACTORS AFFECTING TEXTURE: Effect of Heat Treatment on Firmness of Apples and Apple Slices. D. M. Kim N. L. Smith and C. Y. LeeFACTORS AFFECTING TEXTURE: Relationship Between Fissured Kernels and Cooking Characteristics of Rice. N. Singh, B. Singh and K. S. SekhonFACTORS 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. LevyFACTORS AFFECTING TEXTURE: Emulsifying Capacity of Fish Mince from Several Species During Frozen Storage. A. Huidobro and M. TejadaFACTORS AFFECTING TEXTURE: Crisp Quality of Two Potato Varieties: Effects of Dehydration and Rehydration. K. D. Kulkarni, N. Govinden and D. N. KulkarniFACTORS AFFECTING TEXTURE: Preliminary Development of Intermediate Moisture, Pasteurised Mackerel (Scornberjuponicus marplantensis) Chunks. G. L. Sanchez Pascua, M. R. Casales and M. I. YeannesFACTORS AFFECTING TEXTURE: Effect of Storage, Soaking and Cooking Method on Cookability of Cowpeas. K. Liu and K. H. McWattersFACTORS 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. WebbFACTORS AFFECTING TEXTURE: Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture. J. E. Krueger, M. H. Anderson and J. E. DexterGENERAL PRINCIPLES: Fracture Properties of Konjac Mannan Gel: Effect of Gel Temperature. S. E. Case and D. D. HamannGENERAL 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. BushukINSTRUMENTAL MEASUREMENTS: Characterization of Texture and Mechanical Properties of Starch Gels. H. Inaba, M. Hoshizawa, T. Adachi, Y. Matsumura and T. MoriINSTRUMENTAL MEASUREMENTS: Thixotropic Behaviour of Concentrated Fruit Pulps. J. E. Lozano and A. IbarzINSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Bentonite ‐ Apple Juice Dispersions. T. Dik and M. OzilgenINSTRUMENTAL MEASUREMENTS: Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K. K. Hayakawa and T. AkiyamaINSTRUMENTAL MEASUREMENTS: Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear. B. Yoo, A. A. Figueiredo and M. A. RaoINSTRUMENTAL 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. BreeneINSTRUMENTAL MEASUREMENTS: Shear Thinning Properties of Sorghum and Corn Starches. V. Subramanian, R. C. Hoseney and P. Brame‐CoxINSTRUMENTAL MEASUREMENTS: Summary of Doctorate Thesis. E. N. S. I. A.