LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Effects of Disulfide Bond on the Gel Formation of Myosin B and/or Soy Protein. CIF. Seiichi Haga and Iomio Ohashi.GENERAL PRINCIPLES: Effects of Ca2+ and Mg2+ on Gel Formation of a Mixture of Myosin B with Soy Protein CIF. Seiichi Haga and Tomio Ohashi.GENERAL PRINCIPLES: The Effect of Heat Processing on the Structure and Rheological Properties of Carrageenan Gels. P. A. Ainsworth and J. M. V. Blanshard.GENERAL PRINCIPLES: Observation of Internal Structure of Casein Submicelles by Means of Ion BeamINSTRUMENTATION AND METHODOLOGY: A Sca!?Ziilg Electron Microscopy Stady of Japanese Noodles. J. E. Dexter and B. L. Dronzer.INSTRUMENTATION AND METHODOLOGY: Apparatus for Monitoring Cake Structure Development During Baking. P. W. Voisey.INSTRUMENTATION AND METHODOLOGY: An Evaluation of the Rapid Amylograph Method. B. A. Marchylo and F. G. Kosmdak,INSTRUMENTATION AND METHODOLOGY: Silver Proteinate Staining of Neutral Polysaccharides in Apple Cell Walls: Implications Relative to Fruit Firmness. W. P. Mohr.INSTRUMENTATION AND METHODOLOGY: Texture Studies on Edible Protein Fibres Produced By A Wet Spinning Technique. I. Fibres Produced From Casein and Carrageenan. G. Downey* and K. J. Burgess**.INSTRUMENTATION AND METHODOLOGY: Texture Studies on Edible Protein Fibres Produced by a Wet Spinning Technique. 11. Fibres Produced From Casein and Alginate. G. Downey* and K. J. Burgess**.INSTRUMENTATION AND METHODOLOGY: Mechanism of Gel Formation By Low Methoxyl Pectins. R. A. Padival, S. Ranganna and S. P. Manjrekar.INSTRUMENTATION AND METHODOLOGY: A Comparison of the Texture of Expanded Milk Protein Extenders and TVP. J. J. Tuohy, K. J. Burgess and L. Lambert.INSTRUMENTATION AND METHODOLOGY: The Use, o f hlutton Tallow Fat in Fish Sausages. H. Turgut, D. Pearson and J. Rwnnan.INSTRUMENTATION AND METHODOLOGY: Assessment of Polysaccharides as Ice Cream Stabilisers. John I. L. Cottrell, G. Pass and G. 0. Phillips.