LITERATURE ABSTRACTS

Instrumentation and Methodology: ‘Study of the Mixing Behaviour of some Foods Using an Electronic Recording Mixer’ by G. C. Evans *, J. M. de Man*, and P. W. Voisey**. Instrumentation and Methodology:‘Measurement of Blood Viscosity’ by F. R. Spinelli and C. D. Meier. Instrumentation and Methodology:‘“Miniviscometer”, A Small Couette Instrument’ by C. W. McCutcheon Instrumentation and Methodology:‘Relationship Between the GRL Spaghettit Tenderness Tester and Sensory Testing of Cooked Spaghetti’ by R. R. Matsuo and G. N. Irvine. Instrumentation and Methodology:‘Apparatus for Routine Measurement of Food Deformation in Texture Tests at Low Deformation Rates’ by P. W. Voisey and D. J. Buckley. Instrumentation and Methodology:‘Evaluation of Methods for Measuring Texture Using Fresh Apples as the Test Material’ by M. V. Zaehringer*and M. M. Hard** Factors Affecting Texture: ‘Rheological and Sensory Evaluation of Sweet Corn Maturity’ by M. A. Tung*, M. R. Garland*, A. R. Maurer**, and T. K. Watson**(*. Factors Affecting Texture: ‘Surface‐Active Principle in Black Gram (Phaseolus mango) and Its Role in the Texture of Leavened Foods Containing the Legume’ by N. S. Susheelamma and M. V. L. Rao. Factors Affecting Texture: 'The Tenderising Effect of a Muscle Proteinase on Beef by I.F. Penny, C. A. Voyle, and E. Dransfield. Factors Affecting Texture: ‘Butterines Made from Rape Seel Oil’ by T. Alsafar. Factors Affecting Texture: ‘Post‐Mortem Glycolytic and Physical Changes in Turkey Breast Muscle’ by J. Vanderstoep and J. F. Richards.