LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts. R. PresseyGENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield. S. H. I. Al‐Mashat and C. A. ZuritzGENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture. J. S. Chen, C. M. Lee and C. CrapoGENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality. K. Katsaras and K. D. BudrasINSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High‐Methoxyl Pectin/Fructose Gels. M. A. Rao and H. J. CooleyINSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening. R. Thiagu, N. Chand and K. V. R. RamanaMETHODOLOGY & INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions. L. de Vargas, J. Perez‐Gonzalez and J. de J. Romero‐BarenqueMETHODOLOGY & INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs. H. Huang and J. L. KokiniMETHODOLOGY & INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility. S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. KeenerMETHODOLOGY & INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility. S. A. Watson and H. M. KeenerSENSORY ASSESSMENT: A Study of Texture‐Flavor Interactions Using Free‐Choice Profiling. I. Jaime, D. J. Mela and N. BratchellFACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties. M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. ReaganFACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties. K. Schmidt, A. Lundy, J. Reynolds and L. N. YeeFACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low‐Moisture Part‐Skim Mozzarella Cheese. H. A. Diefes, S. S. H. Rizvi and J. A. BartschFACTORS AFFECTING TEXTURE: Base‐Mediated Firmness Retention of Sweetpotato Products. W. M. Walter, Jr., H. P. Fleming and R. F. McFeetersFACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients. B. Yoo and C. M. LeeFACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste. H. R. Kim, P. Muhrbeck and A.‐C. EliassonFACTORS AFFECTING TEXTURE: Amylopectin‐Staling of Cooked Nonwaxy Milled Rices and Starch Gels. C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. BiliadensFACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes. R. A. Miller and R. C. HoseneyFACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust. D. M. Larsen, C. S. Setser and J. M. FaubionGENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour. H. Luyten W. Kloek and T. van VlietINSTRUMENTATION & METHODOLOGY: Development of a Single‐Kernel Wheat Characterization System. C. R. Martin. R. Rouser and D. L. BrabecINSTRUMENTATION & METHODOLOGY: Measurement of Single‐Kernel Wheat Hardness Using Near‐Infrared Transmittance. S. R. DelwicheINSTRUMENTATION & METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness. H. Chen and J. Dr BaerdemaekerINSTRUMENTATION & METHODOLOGY: Breakage Susceptibility of Corn of Different Stress‐Crack Categories. S. Gunasekaran and K. Muthukumarappan