LITERATURE ABSTRACTS

Abstract

1. General Principles: ‘Rheological Properties of Selected Foodstuffs’, by S. J. Higgs and R. J. Norrington1. General Principles: ‘A Rheogram Template for Power Law Fluids: Technique for Characterizing the Rheological Properties of Emulsions and Polymer Solutions’, by M. R. Rosen2. Instrumentation and Methodology: ‘The Ottawa Electronic Recording Farinograph’, by P. W. Voisey, H. Miller, and P. L. Byrne2. Instrumentation and Methodology: ‘Vorschlag zur erweiterten Auswertung, von Amylogrammkurven für Roggenmehle’ (Proposal for a More Comprehensive Use of Amylograms of Rye Flours), by H. Stephan and H. Exner2. Instrumentation and Methodology: ‘A Constant Stress Apparatus Suitable For Use With Small Forces’, by M. F. Holmes and P. J. Wray2. Instrumentation and Methodology: ‘An Apparatus for the Measurement of Tensile Creep and Contraction Ratios in Small Non‐Rigid Specimens’, by M. W. Darlington and D. W. Saunders3. Objective Measurements: ‘Use of the Ottawa Texture Measuring System for Testing Fish Products’, by P. W. Voisey3. Objective Measurements: ‘Measurement of Consistency of Reconstituted Instant Potato Flakes’, by P. W. Voisey and P. R. Dean3. Objective Measurements: ‘Measuring Spaghetti Firmness’, by D. E. Walsh3. Objective Measurements: ‘Rheological Studies of Dough with the Hoeppler Consistometer’, by J. Phoda, J. Hampl, and S. Karlová3. Objective Measurements: ‘Effects of Ascorbic Acid and Potassium Bromate on Viscous Properties of Dough Measured with a Hoeppler Consistometer’, by J. Prihoda, J. Hampl, and J. Holas3. Objective Measurements: ‘Impact Test for Hardness of Compressed Powder Compacts’, by E. N. Hiestand, J. M. Bane, Jr., and E. P. Strzelinski4. Factors Affecting Texture: ‘Water‐Binding Capacity of Wheat Flour Crude Pentosans and Their Relation to Mixing Characteristics of Dough’, by S. L. Jelaca and I. Hlynka4. Factors Affecting Texture: ‘Polysorbate 60: Effects in Bread’, by R. K. Langhans and W. G. Thalheimer4. Factors Affecting Texture: ‘Effect of Chemical Additives on the Functional Properties of Plain and 0.05% Yolk‐Contaminated Spray‐Dried Albumen’, by C. M. Anderson, M. E. Zabik and Z. L. Hawrysh4. Factors Affecting Texture: ‘Formation of a Cheese‐Like Matrix From Groundnut Protein’, by M. A. Krishnaswamy4. Factors Affecting Texture: ‘Effects of Proteolytic Enzymes on Gluten as Measured by a Stretching Test’, by J. E. Kruger4. Factors Affecting Texture: ‘Gelation Phenomena of Soybean Globulins. II. Protein‐Water Miscible Solvent Interactions’, by N. Catsimpoolas and E. W. Meyer4. Factors Affecting Texture: ‘Gelation Phenomena of Soybean Globulins. III. Protein‐Lipid Interactions’, by N. Catsimpoolas and E. W. Meyer4. Factors Affecting Texture: ‘The Softening of Frozen Meat: Criteria for Transportation in Insulated Containers Without Refrigeration’, by D. P. Haughey and J. M. Marer4. Factors Affecting Texture: ‘Studies on the Emulsifying Characteristics of Some Intracellular Turkey Muscle Proteins’, by S. Neelakantan and G. W. Froning4. Factors Affecting Texture: ‘Tenderness of Beef Longissimus Dorsi Muscie From Steers, Heifers and Bulls as Influenced by Source, Post‐Mortem Aging and Carcass Characteristics’, by A. H. Martin, H. T. Fredeen and G. M. Weiss4. Factors Affecting Texture: ‘Textural Changes and Molecular Characteristics of Pectic Constituents in Ripening Peaches’, by A. L. Shewfelt, V. A. Paynter and J. J. Jen4. Factors Affecting Texture: ‘Studies in Meat Tenderness 9. The Tenderness of Various Lamb Muscles in Relation to their Skeletal Restraint and Delay Before Freezing’, by S. E. McCrole, C. G. Seecombe, B. B. Marsh and W. A. Carse