LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Correlations for the Consistency Coefficients of Apricot and a Pear Purees. C. Ilicoli GENERAL PRINCIPLES: Protein ‐ Protein Interaction in Processed Meats. J. C. Acton and R. L. Dick GENERAL PRINCIPLES: Rheological and Pipeline Flow Behavior of Corn Starch Dispersions. R. G. Griskey, D. G. Nechrebecki, P. J. Notheis, and R. T. Balmer GENERAL PRINCIPLES: Prevention of the Adhesion of Margarine Emulsions to Surfaces of Production Apparatus. I.B. Chekmareva, V. G. Babak and R. I. Dzhafarova GENERAL PRINCIPLES: Spinning of Starch and Plant Protein Mixtures, J. Culioli and P. Sale GENERAL PRINCIPLES: Viscometric Study of the First Stage of Gelation of High‐Methoxyl Pectins. F. Michel, J. L. Doublier and J. F. Thibault GENERAL PRINCIPLES: The Effect of Heating on the Storage Stability of Unhomogenised Cream (30%). A. Fink and H. G. Kessler GENERAL PRINCIPLES: Functional Properties of Heat Denatured Whey Proteins II Emulsification and Foaming Properties. W. A. M. Mutilangi and A. Kilara GENERAL PRINCIPLES: The Effect of Heating on the State of the Emulsion in Homogenized Cream. A. Fink and H. G. Kessler GENERAL PRINCIPLES: Functional Aspects of Blood Plasma Proteins 4. Elucidation of the Mechanism of Gelation of Plasma and Egg Albumen Proteins. N. K. Howell and R. A. Lawrie GENERAL PRINCIPLES: Mechanical Textural Properties of Sausages. Z. Havlicek, J. Celba and A. Kubesova GENERAL PRINCIPLES: The Rheology of Butter and Its Spreadability. B. Dison GENERAL PRINCIPLES: Direct Yield Stress Measurement with the Vane Method. N. Q. Dzuy and D. V. Boger GENERAL PRINCIPLES: Correlation Analyses of the SDS Test and Valorigraph Values of Autumn Wheat Varieties. E. Pallagi‐Bankfalvi and J. Matuz GENERAL PRINCIPLES: Direct Mechanical Measurement of Carrot Root Fiber Texture. S. Aubert, F. Duprot and B. Szot GENERAL PRINCIPLES: Ultrasonic Estimation of Solid/Liquid Ratios in Fats, Oils and Adipose Tissue. Christopher A. Miles, Graham A. J. Fursey and Richard C. D. Jones GENERAL PRINCIPLES: A Simple Method for Determining the Shear Modulus of Food Dispersions and Gels. Stephen G. Ring and George Stainsby OBJECTIVE MEASUREMENTS: Some Experience with the Stevens Compression Response Analyser Applied to Food Texture Measurements. J. G. Brennan OBJECTIVE MEASUREMENTS: Developing a Blueberry Firmness Standard. D. C. Slaughter and R. P. Rohrbach OBJECTIVE MEASUREMENTS: Relationship Between Sensory Evaluations and Nondestructive Optical Measurements of Apple Quality. A. E. Watada, D. R. Massie and J. A. Abbott FACTORS AFFECTING TEXTURE: Pectic Substances and Firmness of Cucumber Pickles as Influenced by CaCl2, NaCl and Brine Storage. J. M. Hudson and R. W. Buescher FACTORS AFFECTING TEXTURE: Quantitative Analysis of Texture Change in Cod Muscle During Frozen Storage. Y. J. Kim and D. R. Heldman FACTORS AFFECTING TEXTURE: Pectic Substances of Faba Beans and Their Relation to Texture of Cooked Beans. A. M. El‐Tabey Shehata, N. M. El‐Shimi and A. S. Mesallam FACTORS AFFECTING TEXTURE: Effects of Cultivars, Blanching Techniques, and Cooking Methods on Quality of Frozen Green Beans as Measured by Physical and Sensory Attributes. M. B. Stone and C. M. Young FACTORS AFFECTING TEXTURE: Cellulases in Olives and Their Possible Effect in Texture Changes II. Cellulolytic Activity in Hajiblanca Variety. A. M. Heredia and J. G. Fernandez‐Bolanos FACTORS AFFECTING TEXTURE: Viscosity and Emulsifying Ability of Fish and Chicken Muscle Protein. A. J. Borderias, F. Jimenez‐Colmeners and M. Tejada FACTORS AFFECTING TEXTURE: Protein‐Protein Interactions: Their Importance in the Foaming of Heterogeneous Protein Systems. Stephen Poole, Stuart I. West and Clifford L. Walters FACTORS AFFECTING TEXTURE: Cold Setting Alginate‐pectin Mixed Gels. Victor J. Morris and Graham R. Chilvers. FACTORS AFFECTING TEXTURE: Puffing Characteristics of Some Processed Rice Stored in Different Packaging Systems. Mridula Bhattacharjee and Surya Nath. FACTORS AFFECTING TEXTURE: Meat Emulsification. Effects of Some Ingredients: Vegetable Proteins, Salt, Sugar and Glycerol. G. Lacroix and F. Castaigne FACTORS AFFECTING TEXTURE: Water Holding Capacity of Pig Muscle Proeins: Interaction Between the Myofibrillar Proteins and Sarcoplasmic Compounds. G. Monin and D. LaSorde FACTORS AFFECTING TEXTURE: Modification of Rheological Properties of Butter. S. Gupta and J. M. DeMan FACTORS AFFECTING TEXTURE: Investigations on the Distribution of Soybean Lecithin During Cheesemaking by Means of C14‐Labelling and Electronmicroscopy. A. Wiechen, W. Buchleim, and D. Prokopek and N. Weber FACTORS AFFECTING TEXTURE: Influence of Homogenization of the Rheological Behaviour of Apricot Puree. L. Duran and E. Costell