LITERATURE ABSTRACTS

1. General Principles: ‘Hypothesis for the Structure and Rheology of Glutenin’, by J. A. D. Ewart 1. General Principles: ‘Texture, Structure Affect Flavor Release Rate’, by H. Knechtel 1. General Principles: ‘Collection and Classification of Texture Words’, by S. Yoshikama, S. Nishimaru, T. Tashiro, and M. Yoshida 1. General Principles: ‘Collection and Analysis of Texture Words’, by S. Yoshikawa, S. Nishimani, T. Tashiro, and M. Yoshida 2. Instrumentation and Methodology: ‘A Simple Extension Apparatus for Gelatin Gels’, by W. G. Cobbett 2. Instrumentation and Methodology: ‘A Method for Measuring the Firmness of the Cell‐Wall Material of Bread’, by R. C. E. Guy and J. J. Wren 2. Instrumentation and Methodology: ‘The Rheological Testing of Wheat Glutens and Doughs (A Letter)’, by P. W. Heaps, T. Webb, P. W. Eggitt Russell, and J. B. M. Coppock 2. Instrumentation and Methodology: ‘New Dimensions Relating to the Textural Quality of Semi‐Solid Foods and Ingredient Systems’, by W. F. Henry and M. H. Katz 2. Instrumentation and Methodology: ‘Routine Rheological Tests in the British Food Industry’, by H. G. Muller 2. Instrumentation and Methodology: ‘Measures Food‐Flow Behavior’, by S. J. Popson and J. V. Ziemba 2. Instrumentation and Methodology: ‘Development of a Penetrometer Test to Predict Meat Tenderness’, by J. M. Tuomy and L. C. Hinnergardt A. FOODS 3. Objective Measurements: ‘Two Kinds of Firmness in Apples’, by M. C. Bourne A. FOODS 3. Objective Measurements: ‘The Effect of Sample Dimensions on the Cleaving of Meat in the Objective Assessment of Tenderness’, by C. L. Davey and K. V. Gilbert A. FOODS 3. Objective Measurements: ‘Cottage Cheese Texture’, by J. M. de Man A. FOODS 3. Objective Measurements: ‘An Instrument for Automatically Measuring the Firmness of Red Tart Cherries’, by R. G. Diener, J. H. Levin, and R. J. Wolthuis A. FOODS 3. Objective Measurements: ‘Measurements of Olive Texture. II: Compression and Shear Compression Tests’, by M. J. F. Diez and A. V. Sigler A. FOODS 3. Objective Measurements: ‘Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph. 1: Examination of Test Condition’, by F. Goto and Y. Yokoo A. FOODS 3. Objective Measurements: ‘Comparison of Sarcomere Length to Other Predictors of Beef Tenderness’, by R. D. Howard and M. D. Judge A. FOODS 3. Objective Measurements: ‘Rheological Activity of Peptides. Simple Disulphides and Simple Thiols in Wheaten Dough’, by I. K. Jones and P. R. Carnegie A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. I: Introduction’, by D. J. Linehan and J. C. Hughes A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. II: Relationships between Intercellular Adhesion and Chemical Composition of the Tuber’ A. FOODS 3. Objective Measurements: ‘Texture of Cooked Potato. II: Intercellular Adhesion of Chemically Treated Tuber Sections’ A. FOODS 3. Objective Measurements: Determination of the Period of Mixing of Praline Paste by Measuring Changes in its Rheological Properties’, by L. N. Lunin and Yu. A. Machikhin A. FOODS 3. Objective Measurements: ‘Spaghetti Tenderness Testing Apparatus’, by R. R. Matsuo and G. N. Irvine A. FOODS 3. Objective Measurements: ‘Viscosity Profile of Typical Polysaccharides in the Ultra‐Low Shear Rate Range’, by T. C. Patton A. FOODS 3. Objective Measurements: ‘Investigations on Starches from Major Starch Crops Grown in Ghana. 1: Hot Paste Viscosity and Gel‐Forming Power’, by V. Rasper A. FOODS 3. Objective Measurements: ‘Viscosity of Egg and Egg Products’, by A. M. Scalzo, R. W. Dickerson, Jr., J. T. Peeler, and R. B. Read, Jr. B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscoelastic Properties of Pharmaceutical Semisolids. I: Ointment Bases’, by S. S. Davis B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscoelastic Properties of Pharmaceutical Semisolids. II: Creams B. PHARMACEUTICALS 3. Objective Measurements: ‘Viscosity and Practical Yield Value of Washable O/W Creams as Influenced by the Complex Emulsifier System’, by K. Münzel and K. Berneis 4. Sensory Measurements: ‘Training for Peak Sensory Performance’, by R. Brenan and M. Vaisey 4. Sensory Measurements: ‘The Effect of Roasting up to Various Internal Temperatures on Weight Loss, and Some Physico‐Chemical and Palatability Characteristics of Loins of Very Young Cattle Type “Baby Beef”, by F. Bucar and A. Frolich 4. Sensory Measurements: ‘Personality Traits and Sensory Performance’ by D. Henderson and M. Vaisy 4. Sensory Measurements: ‘Note on Sequential Tasting Tests’, by E. H. Steiner 4. Sensory Measurements: ‘Scientific Basis of Taste, Flavour and Texture of Foods’, by A. G. Ward 5. Factors Affecting Texture: ‘pH and Quality of Chicken Frankfurters’, by R. C. Baker, J. M. Darfler, and D. V. Vadehra 5. Factors Affecting Texture: ‘Study of Ultrastructural Modifications due to Freezing In Vegetable Produce’, by M. Bassi and M. G. Crivelli 5. Factors Affecting Texture: ‘Polygalacturonase Content of Dates and its Relation to Maturity and Softness’, by S. Hasegawa, V. P. Maier, H. P. Kaszycki, and J. K. Crawford 5. Factors Affecting Texture: ‘Pectinesterase and Textural Changes in Processed Apple Slices’, by Y. S. Lee and R. C. Wiley 5. Factors Affecting Texture: ‘Effect of Maturity and Marbling of Beef on Sensory, Histological and Related Characteristics of Rib Steaks’, by H. L. Norris, D. L. Harrison, L. L. Anderson, B. von Welch, and H. J. Tuma 5. Factors Affecting Texture: ‘Effect of Some Factors on the Rheological Properties of Raw‐Material Emulsions for Biscuits’, by A. D. Prokopenko and I. M. Roiter