LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Density and Compressibility of Selected Food Powders Mixtures. G. V. B. CanovasGENERAL PRINCIPLES: Lubricated Squeezing Flow of a Newtonian Liquid Between Elastic and Rigid Plates. O. H. Campanella and M. PelegGENERAL PRINCIPLES: Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin. S. H. Kim and J. E. KinsellaINSTRUMENTATION & METHODOLOGY: Squeezing Flow Viosimetry of Peanut Butter. O. H. Campanella and M. PelegFACTORS AFFECTING TEXTURE: Texture and Microstructure of Cooked Whole Egg Yolks and Heat‐Formed Gels of Stirred Egg Yolk. S. A. Woodward and O. J. CotterillFACTORS AFFECTING TEXTURE: Rheological Properties of Tomato Concentrates as Atrected by Particle Size and Methods of Concentration. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE: Shelf Life Study of Oil/Water Emulsions Using Various Commercial Hydrocolloids. K. A. Coia and K. R. StaufferFACTORS AFFECTING TEXTURE: Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE: Modification of Physical Properties of Gelatin by Use of an Immobilized Protease in Combination with Molecular Sieves. T. Nishio and R. HayashiFACTORS AFFECTING TEXTURE: Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan Gum. E. A. Foegeding and S. R. RamseyFACTORS AFFECTING TEXTURE: Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks. B. W. Berry, J. J. Smith and J. L. SecristFACTORS AFFECTING TEXTURE: Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture Retention and Textural Characteritics of Chicken Breast Meat Patties. L. L. Young, C. E. Lyon, G. K. Searcy and R. L. WilsonFACTORS AFFECTING TEXTURE: Freeze‐Textured Maine Shrimp Protein Extract. T. C. S. YangFACTORS AFFECTING TEXTURE: Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Change in Granular Cheddar Cheese. J. C. C. Lin, I. J. Jeon, H. A. Roberts and G. A. MillikenFACTORS AFFECTING TEXTURE: Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored With Calcium Chloride. H. P. Fleming, R. F. McFeeters and R. L. ThompsonFACTORS AFFECTING TEXTURE: A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage. J. M. Aguilera and A. BallivianFACTORS AFFECTING TEXTURE: Effect of Starch on Textural Properties of Surimi Gel. J. M. Kim and C. M. LeeFACTORS AFFECTING TEXTURE: Oral and Nonoral Perception of Solution Viscosity. C. M. Christensen and L. M. Casper