LITERATURE ABSTRACTS

General Principles: ‘Rheological Properties of Hydrocolloids’, by E. Balmaceda, C.‐K. Rha and F. Huang Objective Measurements: FOODS: ‘Relation Between Shear Force and Tenderness of Beef’, by A. W. Khan, C. P. Lentz and L. van den Berg. Objective Measurements: FOODS: ‘Relationship of Tenderness Measurements Made by the Armour Tenderometer to Certain Objective, Subjective and Organoleptic Properties of Bovine Muscle’, by F. C. Parrish, Jr., D. G. Olson, B. E. Miner, R. B. Young and R. L. Snell. Objective Measurements: FOODS: ‘Studies on the Rennetability of Skim Milk Powders’, by E. Voss and E. Schmanke. Objective Measurements: FOODS: ‘The Effect of Maturity on the Texture of the Testa and Cotyledon of Peas’, by H. W. Wager and F. A. E. Porter. Factors Affecting Texture: ‘Consistency of Aqueous Soybean‐Rice Mixtures’, by E. M. Ahmed, Y. Yoo, and R. P. Bates. Factors Affecting Texture: ‘An Analytical and Integrative Approach to Sensory Evaluation of Foods' by Amihud Kramer. Factors Affecting Texture: ‘The Association of Protein Solubility with Physical Properties in a Fermented Sausage’, by J. T. Klement, R. G. Cassens. Factors Affecting Texture: ‘Influence of Epinephrine and Calcium upon Glycolysis, Tenderness and Shortening of Sheep Muscle’, by A. M. Pearson, W. A. Carse, C. L. Davey, R. H. Locker, C. J. Hagyard, and A. H. Kirton. Factors Affecting Texture: ‘Conversion of a Weak Flour to a Strong One by Increasing the Proportion of its High Molecular Weight Gluten Protein’, by F. MacRitchie. Factors Affecting Texture: ‘The Effect of Repeated Freeze‐Thaw Cycles on Tenderness and Cooking Loss in Beef, by R. H. Locker and G. J. Davies. Factors Affecting Texture: “The Foaming Properties of Cream. I: Substances in Milk Increasing the Whippability of Cream’, by K. E. Thome* and G. Erikson**. Factors Affecting Texture: ‘The Role of Flour Lipids in Baking’, by F. MacRitchie and P. W. Gras. Factors Affecting Texture: ‘Rheological Behaviour of Milk Fat Emulsion in Water’, by L. Djaković’, P. Dokíc, and V. Klar. Factors Affecting Texture: ‘Effects of Turbulence on Milk’, by W. D. Beck. Factors Affecting Texture: ‘Flow Properties of Milk and Milk Concentrates’, by H. Randhahn. Sensory Measurements: ‘Organoleptic Assessment of Products Frozen by Two Methods: Liquid Nitrogen and Blast Freezing’, by Margaret A. Hill and G. Glew.