LITERATURE ABSTRACTS

‘Dental Significance of Four Oral Physiological Mechanisms’, by Y. Kawamura ‘Auto‐Regulatory Neuromechanism of the Tongue Muscle Activity’, by Y. Kawamura, M. Funakoshi, T. Nishimiya, and T. Morimoto ‘Physiologic Role of Deep Mechanoreceptor in Temporo‐Mandibular Joint Capsule’, by Y. Kawamura, T. Majima, and I. Kato ‘Application of the Statistical Theory of Rubber Elasticity to Gluten and Dough’, by H. G. Muller ‘Functional Types of the Temporomandibular Articulation of Mammals’, by G. Storch ‘Current Concepts on the Texture of Fruits and Vegetables’, by J. P. Van Buren ‘Modern Curd Tensiometer Developed by ELGEPMTKI’, by V. Ambrus and S. Ujhelyi ‘Apparatus for Determining the Texture of Smoked Meat Products’, by E. Goldman, U. Kholodnova, A. Bolshakov and A. Fomin ‘A Micro Centrifuge to Determine Water‐Retention Properties of Wheat Flour’, by H. Miller ‘Mechanical Simulation of Human Chewing Motions’, by S. Molnar ‘Changes in Structural and Mechanical Properties of Hard Rennet Cheeses During Storage’, by B. A. Nikolaev and R. M. Abdullina ‘Rheological Interpretation of Brabender Plasti‐Corder (Extrusion Head) Data’, by M. G. Rogers ‘Hungarian Bakery Control Apparatus ‐ Valorigraph’, by L. Ruttkai ‘The Rheology of Breadmaking’, by H. R. Stafford A. FOODS ‘On the Rheological and Electrical Properties of Cream’, by Yu. P. Andrianov and G. V. Tverdokhleb ‘Rheological Characteristics of Whole Processed Egg’, by S. J. Cornford, T. L. Parkinson and J. Robb ‘Texture of Sweet Peppers Used in Stuffed Olives: Effect of the Acidity and the Time of Conservation’, by M. J. Fernandez‐Diez, J. Fernandez‐Villasante, and F. Gonzalez‐Pellisso ‘Margarine Oil Formulation and Control’, by A. J. Haighton ‘Dynamic Mechanical Properties of Apple Fruit Flesh’, by D. D. Hamann ‘Measurement of Strawberry Texture with an Instron Machine’, by D. K. Ourecky and M. C. Bourne ‘The Relationship between Margarine Consistency and the Dilatometric Characteristics of their Fatty Phases’, by E. Sambuc and M. Naudet ‘The Viscosity of Pasteurized and Non‐Pasteurized Egg White’, by V. Sigmund B. PHARMACEUTICALS ‘Rheological Investigation of Ointment Consistency’, by I. Eros and G. Kedvessy ‘About the Sensory Evaluation of Foods, I’, by F. Kiermeier and U. Haevecker ‘Vegetable Hydrocolloids in the Dairy Industry’, by H. J. Dobers ‘The Process of Fat Crystallization in the Fat Globules of Milk. Electron Microscopical Studies by the Freeze Etching Method’, by W. Buchheim ‘What is “Dryness” in Ice Cream?’, by C. J. Cosgrove ‘Rheological Behavior of Irish Butter’, by J. Foley ‘Changes of Pectic Substances in Vegetables by Cooking. I ‘Studies of Emulsifier Action in Ice Cream Utilizing the HLB Concept’, by Ramana Rao Govin ‘Techniques in Smoking Goldeye’, by A. W. Lantz and D. G. Iredale ‘Studies on the Texture of Pear Fruit. II: Factors Responsible for Texture in Japanese Pear Varieties: II: Cell Wall Substances’, by Y. Machida and T. Toshio ‘Water Content in Sweets. Effect on Consistency and Structure’, by J. W. Mansvelt ‘Kinetics of Hardening of Hydrogenated Fats’, by I. V. Nikonov ‘The Morphological Changes Produced in Cauliflower Stems during Pickling, and their Relationship to Texture Parameters’, by C. A. Saxton and G. G. Jewell ‘Effect of Glucose Syrups on the Consistency of Hard Toffee’, by H. Völker