LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Wall Slip Corrections for Couette and Parallel Disk Viscometers. A. Yoshimura and R. K. Prud'HommeGENERAL PRINCIPLES: Foam Rheology: III. Measurement of Shear Flow Properties. S. A. Khan, C. A. Schnepper and R. C ArmstrongGENERAL PRINCIPLES: Stability of Bovine Muscle Connective Tissues. V. M. Bernal and D. W. StanleyGENERAL PRINCIPLES: Application of Reaction Kinetics to the Denaturation of Whey Proteins in Heated Milk. F. Dannenberg and H. G. KesslerGENERAL PRINCIPLES: Rheological Properties of Ultrafiltered Skim Milk. M. Hallström and P. DejmekGENERAL PRINCIPLES: Mechanical Studies of Sol‐Gel Transition: Universal Behavior of Elastic Modulus. Masayuki Tokita and Kunio HikichiGENERAL PRINCIPLES: Rheological and Thermal Properties of Carrageenan Gels. Effect of Sulfate Content. Mineo Watase and Katsuyoshi NishinariGENERAL PRINCIPLES: Dymanic Viscoelasticity and Anomalous Thermal Behaviour of Concentrated Agarose Gels. Mineo Watase and Katsuyoshi NishinariGENERAL PRINCIPLES: Foaming Properties of Protein Solutions: Comparison of Large‐Scale Whipping and Conductimetric Methods. David J. Wright and John W. HemmantFACTORS AFFECTING TEXTURE: Responses of CA‐stored Bramley's Seedling and Cox's Orange Pippin Apples to Modified Atmosphere Retail Packaging. J. D. Geeson, S. M. Smith, Helen P. Everson, Pia M. Genge and K. M. BrowneFACTORS AFFECTING TEXTURE: Restructured Pork with Texture Variation. N. G. Marriott, S. K. Phelps, C. A. Costello and P. P. GrahamFACTORS AFFECTING TEXTURE: Texture Changes in White Bread: Effects of Processing and Storage. U. Stollman and B. LundgrenFACTORS AFFECTING TEXTURE: Chemical Composition and Rheological Behaviour of Strawberry Jams Relation with Fruit Content. E. Costell, E. Carbonell and L. DuranFACTORS AFFECTING TEXTURE: Influence of Sugar and Cyanide Concentrations and Paste Viscosities of Cassava Flour on Fried Cassava Chip Quality. A. M. AlmazanFACTORS AFFECTING TEXTURE: Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks. D. L. Seman, W. G. Moody, J. D. Fox and N. GayFACTORS AFFECTING TEXTURE: Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. M. A. Bianchi, A. M. R. Rilosof and G. B. BartholomaiFACTORS AFFECTING TEXTURE: Relationship of Water Content to Textural Characteristics, Water Activity and Thermal Conductivity of Some Commercial Sausages. G. R. Ziegler, S. S. H. Rizvi and J. C. ActonFACTORS AFFECTING TEXTURE: Texture of Cooked Mantle of Squid Ilex argentinus as Influenced by Specimen Characteristics and Treatments. I. Kolodziejska, Z. E. Sikorski and M. SadowskaFACTORS AFFECTING TEXTURE: Relationship Between Pectic Composition and the Softening of the Texture of Japanese Radish Roots During Cooking. M. FuchigamiFACTORS AFFECTING TEXTURE: Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE: Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins. T. D. Chou and J. L KokiniFACTORS AFFECTING TEXTURE: Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion. R. Fischbach and J. L. KokiniFACTORS AFFECTING TEXTURE: Cold Shock in Fish: Its Characteristics in Bighead. R. W. H. Parry, M. V. Alcasid and E. B. PanggatFACTORS AFFECTING TEXTURE: Continuous Emulsification and Gelation of Dairy Ingredients by HTST Extrusion Cooking: Production of Processed Cheeses. F. Zuber, D. Megard and J. C. CheftelFACTORS AFFECTING TEXTURE: The Effect of Fermentation Temperature, Flour Type, and Starter on the Properties of Sour Wheat Bread. H. Salovaara and T. ValjakkaFACTORS AFFECTING TEXTURE: Rheological Properties of Ultrafiltered Skim Milk. I. Effects of pH, Temperature and Heat Treatment. M. Hallstrom and P. Dejmek.FACTORS AFFECTING TEXTURE: Improvement of Quality of Whipping Cream by Adding Carrageenan and Milk Constituents. II. Influence of Additives on the Physical Properties of Whipped Cream. D. Precht, K.‐H. Peters, and J. PetersenFACTORS AFFECTING TEXTURE: The Effects of Salt Concentration and pH Upon Water‐Binding, Water‐Holding and Protein Extractability of Turkey Meat. R. I. Richardson and J. M. JonesSENSORY EVALUATIONS: Sensory Profiling and Multidimensional Scaling of Selected Finnish Raye Breads. U. Hellemann, H. Tuorila, H. Salovaara and L. TarkkonenSENSORY EVALUATIONS: Texture and Sensory Evaluation of Frankfurters Made with Different Formulations and Processes. C. M. Lee, R. C. Whiting and R. K. JenkinsINSTRUMENTATION AND METHODOLOGY: Adaptation of the Instron to Determine the Surface Tension of Ice Cream Mix. S. A. Wittinger and D. E. SmithINSTRUMENTATION AND METHODOLOGY: Double Direct Shear Test for Potato Texture. D. R. McComber, R. A. Lohnes and E. M. OsmanINSTRUMENTATION AND METHODOLOGY: Computer Simulation of the Attrition Patterns of Particulated and Agglomerated Foods. M. Peleg and M. D. NormandINSTRUMENTATION AND METHODOLOGY: A Rapid Method for the Evaluation of Emulsion Stability of Non‐Dairy Creamers. R. M. Tran and M. A. EinersonINSTRUMENTATION AND METHODOLOGY: Elongational Viscosity Measurements of Melting American Process Cheese. O. H. Campanella, L. M. Popplewell, J. R. Rosenau and M. Peleg