LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Structure and Mechanics of Starch Bread. C.J.A.M. Keetels, K.A. Visser, T. van Vliet. A. Jurgens and P. WalstraGENERAL PRINCIPLES: Network Formation and Viscoelastic Properties of Commerical Soy Protein Dispersions: Effect of Heat Treatment, pH and Calcium Ions. Ioannis S. ChronakisGENERAL PRINCIPLES: Pattern of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption. M. Harris and M. PelegMETHODOLOGY AND INSTRUMENTATION: Analysis of Expanded‐Food Texture by Image Processing. I. Geometric Properties. X. Gao and J. TanMETHODOLOGY AND INSTRUMENTATION: A FIfty Cent Rheometer for Yield Stress Measurement. N. Pappshias, D.V. Boger, J. Summers and D.J. GlenisterMETHODOLOGY AND INSTRUMENTATION: Dough Profiling: An Instrumental Method for Dough Stickiness Measurement. S.M. Wang, B.M. Watts, O.M. Lukow, L. Schlichting and W. BushukMETHODOLOGY AND INSTRUMENTATION: New Viscograph for Rhmlogical Analysis of a Small Quantity of Wheat Flour. K. Uno, T. Imai, N. Ogata and K. KohyamaINSTRUMENTAL, MEASUREMENTS: RheoIogid Characterization of Coffee Mucilage. C.E. Oliveros and S. GunasekarakanINSTRUMENTAL, MEASUREMENTS: Relationship Between Macroscopic and Microscopic Viscosities in Starch Gels. Y. Yamano, Y. Emori and S. GohtaniINSTRUMENTAL, MEASUREMENTS: Thermal and Mechanical Properties of Eggshell Under Different Treatments. P.S. Dhanoa, V.M. Puri and R.C. AnantheswaranINSTRUMENTAL, MEASUREMENTS: Strains in Eggshell During Cooling of Eggs ‐ Measurement and Prediction Using the Finite Element Method. J. Lin, V.M. Puri and R.C. AnantheswaranINSTRUMENTAL, MEASUREMENTS: Second Generation Impact Force Response Fruit Firmness Sorter. M.J. Delwiche, H. Arkvalo and J. MehlschauINSTRUMENTAL, MEASUREMENTS: Detection of Fruit Firmness by Frequency Analysis. I. Shmulevich, N. Galili and D. RosenfeldINSTRUMENTAL, MEASUREMENTS: Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements. C.C. Seow and C.H. TeoINSTRUMENTAL, MEASUREMENTS: Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage. M.M. Ak and S. GunasekaranINSTRUMENTAL, MEASUREMENTS: Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses. L. Ma, M.A. Drake, G.V. Barbosa‐Canovas and B.G. SwansonFACTORS AFFECTING TEXTURE: Patterns of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption. M. Harris and M. PelegFACTORS AFFECTING TEXTURE: Effect of Aging and Drying on Thermomechanical Properties of White Bread as Characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC). Y. Yodovotz, L. Hallberg and P. ChinachotiFACTORS AFFECTING TEXTURE: Relationships of Quantity of Gliadm Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties. G. Hou, H. Yamamoto and P.K.W. NgFACTORS AFFECTING TEXTURE: Effect of Amylose Content on the Rheological Property of Rice Starch. C.‐Y. Lii, M.‐L. Tsai and K.‐H. TsengFACTORS AFFECTING TEXTURE: Quality Attributes, Pectolytic Enzyme Activities and Physiological Changes During Postharvest Ripening of Nectarines. F. Arté and M.C. SalmeronFACTORS AFFECTING TEXTURE: Textural Gain and Subsequent Loss in Irradiated Apples, Carrots and Potatoes with Increase in Dose from 0.03 to 1.0 kGy. J. Cathalin and P. McNultyFACTORS AFFECTING TEXTURE: The Role of Dextrins in the Stickiness of Bread Crumb Made from Pre‐Harvest Sprouted Wheat or Flour Containing Exogenous Alpha‐Amylase. D. Every and M. RossFACTORS AFFECTING TEXTURE: Chocolate Pre‐crystallization: A Review. 0. Janovanovid, Dj. KarloviC and J. JakovijevidFACTORS AFFECTING TEXTURE: Functional Properties of Enzymatically Modified Milk Proteins. I. Ludwiga, W. Krause and Gy. HajósFACTORS AFFECTING TEXTURE: Effect of Composition on the Rheological Properties of Tomato Thin Pulp. S.K. Sham, M. LeMaguer, A. Liptay and V. PoysaFACTORS AFFECTING TEXTURE: Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition. R. Virgili, G. Parolari, C. Schivazappa, C. Soresi Bordini and M. BorriFACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE: Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model. L.C. Fryer, F.M. Aramouni and E. Chambers IVFACTORS AFFECTING TEXTURE: Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tschawytscha). A.R. Jerrett, J. Stevens and A.J. HollandFACTORS AFFECTING TEXTURE: Lecithin Improves Texture of Reduced Fat Cheeses. M.A. Drake, W. Herrett, T.D. Boylston and B.G. SwansonFACTORS AFFECTING TEXTURE: Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White. J. Carballo, P. Fernandez, G. Barreto (CSIC), M.T. Solas and F.J. ColmeneroFACTORS AFFECTING TEXTURE: Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin. E. Dickinson and Y. YamamotoFACTORS AFFECTING TEXTURE: Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate. C. Sanchez, J.‐L. Beauregard, J.‐J. Bimbenet and J. HardyFACTORS AFFECTING TEXTURE: Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation. L. Yu, C.A. Reitmeier and M.H. LoveFACTORS AFFECTING TEXTURE: Relationships of Quantity of Glutenin Subunits of Selected U.S. Soft Wheat Flow to Rhalogical and Baking Properties. G. Hou, H. Yamamoto and P.K.W. Ng