LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: pH Dependence of the Rheological Properties of Hydrogels of Gelatin, Agarose and Konjak Mannan. M. Watase GENERAL PRINCIPLES: Compaction of Bulk Corn Kernel to Failure. P. B. McNulty and N. N. Mohsenin GENERAL PRINCIPLES: A Comparison of the Rheological Properties of Heat‐Iiiduced Protein Gels from Egg Albumen and Bovine Plasma. (Lecture). D. W. Hickson, C. W. Dill, R. N. Morgan, V. E. Sweat and Z. L. Carpenter GENERAL PRINCIPLES: A Cell Model Theory of the Shear Viscosity of a Concentrated Suspension of Interacting Spheres in a Non‐Newtonian Fluid. Hideho Tanaka and James L. White. OBJECTIVE MEASUREMENTS: Apparatus for the Measurement of the Mechanical‐Rheological Properties of Gels. F. Horkay, M. Nagy and M. Zrinyi. OBJECTIVE MEASUREMENTS: Experiments For the Determination of the Specific Resistance of Comminuted and Pressed Apple Against Its Own Juice. 1. Körmendy FACTORS AFFECTING TEXTURE: Kinetic Analysis of Continuous Yoghurt Fermentation. O. Reichart. FACTORS AFFECTING TEXTURE: Composition of Bioassay Data on the Wholesomeness of Irradiated Food Items. J. Barna. FACTORS AFFECTING TEXTURE: A Relation Between Gluten Protein Amide Content and Baking Performance of Wheat Flours. F. MacRitchie. FACTORS AFFECTING TEXTURE: Quality Attributes of Frozen Okra as Influenced by Processing and Storage. O. C. Aworh, A. O. Olorunda and O. Akibo. FACTORS AFFECTING TEXTURE: Storage Stability of Dehydrated Food—Evaluation of Literature Data. R. Villota, I. Saguy and M. Karel. FACTORS AFFECTING TEXTURE: The Composition, Rheological Properties and Breadmaking Behaviour of Stored Flours. B. M. Bell, N. Chamberlain, T. Hylton‐Collins, D. G. H. Daniels and N. Fisher. FACTORS AFFECTING TEXTURE: The Effects of Pure Saturated and Unsaturated Fatty Acids on Breadmaking and on Lipid Binding, Using Chorleyw ood Bread Process Doughs Containing a ‘Model Fat’. B. M. Bell, D. G. H. Daniels and N. Fisher. RELATIONSHIP TO STRUCTURE: Electron Microscopy Study on the Crystallization Racemes in Fat Globules During the Ripening of Cream. W. Buchheim and D. Precht. RELATIONSHIP TO STRUCTURE: Electron Micraecopic Studier on the Physical Structure of Spreadable Fate 1. The Micro‐Structure of Fat Globules in Butter. D. Precht and W. Buchheim. RELATIONSHIP TO STRUCTURE: The Submicroscopic Structure of Heat Coagulated Milk. A. M. Knoop and K. E. Peters. RELATIONSHIP TO STRUCTURE: The Different Development of the Structure in Harzer, Tilsit and Camembert cheese During Ripening. A. M. Knoop and W. Buchheim.