LITERATURE ABSTRACTS

Abstract

INSTRUMENTAL MEASUREMENTS: Physicochemical Properties of Cocoyam Starch. R.D. Lauzon, K. Shiraishi, M. Yamazaki, S. Sawayama, N. Sugiyama and A. Kawabata. INSTRUMENTAL MEASUREMENTS: Studies on Rheological Properties of Rice‐Soya Crackers. M.V. Prince, P.K. Chatopadhyay and R.K. Mukherjee. INSTRUMENTAL MEASUREMENTS: Mechanical Properties of Wheat. Y.S. Kang, C.K. Spillman, J.L. Stele and D.S. Chung. INSTRUMENTAL MEASUREMENTS: Vkcoelastic Property Changes in Cheddar Cheese During Ripening. M. Rosenberg, Z. Wang. SENSORY MEASUREMENTS: Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity ‐ Preliminary Study (An Hypothesis Paper). F.R. Jack, J.R. Piggot and A. Paterson. FACTORS AFFECTING TEXTURE: Frozen Carrots Texture and Pectic Components as Affected by Low Temperature Blanching and Quick Freezing. M. Fuchigami, K. Miyazaki and N. Hyakumoto. FACTORS AFFECTING TEXTURE: Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots. M. Fuchigami, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Texture and Pectic Composition Differences in Raw, Cooked and Froze‐Thawed Chinese Cabbages due to Leaf Posithn. M. Fuchigani, N. Hyakumoto. FACTORS AFFECTING TEXTURE: Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots D.W. Stanley, M.C. Bourne. FACTORS AFFECTING TEXTURE: Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Algiiate. D.J. Pettitt, J.E.B. Wayne, J.K. Renner Nantz and C.F. Shoemaker. FACTORS AFFECTING TEXTURE: Postmortem Delay Time and Heating Rate Affext Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle. J.Y. Wu (Dept. of Food Sci.), E.W. Mills and W.R. Hennirig. GENERAL PRINCIPLES: ‘Weak Gel’ Properties of Khan Flour from Belschrniedia sp. ‐ a Traditional Food Thickener from Tropical West Africa R. Ndjouenken. GENERAL PRINCIPLES: Gelation Mechanism of Methylhydroxypropylcellulose in Aqueous Solution. Y. Yuguchi, H. Urakawa, S. Kitamura, S. Ohno and K. Kajiwara. GENERAL PRINCIPLES: Gelation Mechanism and Rheological Properties of Rice Starch. C.‐Y. Lii, Y.Y. Shao and K.H. Tseng.