LITERATURE ABSTRACTS

General Principles: ‘Classification of Solid Foods on the Basis of Textural Quality’, by J. Toda and T. Wada. General Principles: ‘Fundamental Textural Characteristics of Gel Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘Fundamental Textural Characteristics of Sponge Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘Fundamental Textural Characteristics of Porous Rigid Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘The Microstructure of Wheat Protein Fibrils’, by J. E. Bernardin and D. D. Kasarda. General Principles: The Effect of Adding Salt on Structural Properties of Rennet Curd', by R. Ramanauskas and D. Pesetskas General Principles: ‘Structural Differences in Hard and Soft Wheat’, by R. C. Hoseney and P. A. Seib. General Principles: ‘Structure and Rheological Properties of Cod Meat’, by A. N. Golovin. General Principles: ‘Rheological Behaviour of Curd Under Uniaxial Compression’, by V. I. Bashmakor, P. L. Pakhomov, and S. S. Shustik. General Principles: ‘Disulfide‐Sulfhydryl Exchange and Alteration of Hydrogen Bonds During the Mixing of Macaroni Dough’, by N. I. Nazarov, and N, N. Shebershneva. General Principles: ‘Evolution of Softeners and Conditioners Used in Baked Foods’, by W. H. Knightly. General Principles: ‘Hydrated Protein Fibrils from Wheat Endosperm’, by J. E. Bernardin and D. D. Kasarda. General Principles: ‘Consistency and Texture of Fruit Products’, by S. D. Holdsworth. Instrumentation and Methodology: ‘Use of the AP 4/1 Penetrometer for Evaluation of the Consistency of Gel‐type Foods’, by J. Wolf and H. J. Raeuber. Instrumentation and Methodology: ‘Measurement of Surface Roughness of Bread Slices’, by N. K. Gupta, H. D. Tscheuschner, and V. Weidhase. Instrumentation and Methodology: ‘Improved Apparatus for Testing the Toughness of Dough’, by L. A. Burov and M. E. Chernov Instrumentation and Methodology: ‘Determination of Consistency of Some Sugar Products’, by D. Postavaru. Instrumentation and Methodology: ‘Determining the Toughness of Jelly Products Made from Concentrates with the Help of a ‘Labor‐365’ Penetrometer', by T. N. Toropova, N. A. Vdovichenko, and T. F. Magazinshchikova. Instrumentation and Methodology: ‘Viscosity with Ferranti‐Shirley Cone and Plate Viscometer’, by C. Towler. Objective Measurements: ‘Investigation of the Physical Properties of Rice for Sake Brewing with a Texturometer’, by T. Ando and K. Ichikawa. Factors Affecting Texture: ‘Mechanism of Binding of Chunks of Meat 2. Effect of Proteolytic Enzymes’, by P. G. Schnell, D. V. Vadehra, and R. C. Baker. Factors Affecting Texture: ‘Kneading of Dough‐like Materials’, by L. Budiek and V. Bulena. Factors Affecting Texture: ‘Effects of Sex, Size and Time of Cutting on Processing Yields and Tenderness of Broilers’, by D. W. Treat and T. L. Goodwin. Factors Affecting Texture: ‘Black Olives by Alkaline Oxidation, II. Determination of Iron Content and Development of Several Properties During Processing’, by A. Fernandez Garrido, M. A. Albi, and M. J. Fernandez Diez. Factors Affecting Texture: ‘Relation of Pectin Content of Papaya Fruit to its Firmness and Maturity’, by S. R. Shetty and R. J. Dubash. Factors Affecting Texture: ‘Effects of Intramuscular Collagen and Elastin on Bovine Muscle Tenderness’, by H. R. Cross, Z. L. Carpenter, and G. C. Smith. Factors Affecting Texture: ‘Variation in Flour Quality (Type 997) in Relation to Rye Quality’, by E. Drews. Factors Affecting Texture: ‘Texture of Soybean Protein Gel’, by T. Suzuki and T. Fujiwara. Factors Affecting Texture: ‘Spoilage of Fish Jelly Products I. Softening Spoilage of Film‐packaged Kamaboko Due to Bacillus licheniformis ’, by K. Mori, H. Sawada, O. Nobetani, S. Moruo, and T. Hirano. Factors Affecting Texture: ‘Physical and Functional Properties of Mechanically Deboned Meat as Used in the Manufacture of Frankfurthers’, by P. G. Schnell, K. R. Nath, J. M. Darfler, D. V. Vadehra, and R. C. Baker. Factors Affecting Texture: ‘Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs’, by S. T. McCready. Sensory Measurements: ‘Cereals XII. Relations Between Physicochemical Properties and Sensory Scores’, by S. Moritaka, N. Yamamoto, K. Sawada, J. Toda, and K. Yasumatsu.