LITERATURE ABSTRACTS

GENERAL PRINCIPLES: ‘Texturization of Foods: Raw Materials, Processes and Products.’ J. M. Aguilera GENERAL PRINCIPLES: ‘Analysis of a Simple Pendulum Impacting Device for Determining Dynamic Strength of Selected Food Materials.’ V. K. Jindal and N N. Mohsenin GENERAL PRINCIPLES: ‘The Quasi‐static Contact Problem for Nearly‐incompressible Agricultural Products.’ S.M. Sherif GENERAL PRINCIPLES: ‘Rheological Properties of Cranberry Cell Wall Material.’ A. B. Holmes, S. L. Gilbert and C. K. Rha GENERAL PRINCIPLES: ‘Process for Measuring Tenderness of Cooked Meat.’ L. D. Satterlee, R. G. Arnold and P. C. Anderson GENERAL PRINCIPLES: ‘An Instrumental Method for Texture Measurement of Filled Wafers.’ A Schaller and E. Mohr GENERAL PRINCIPLES: ‘Effect of Moisture Content on the Shear Strength of Filled Wafers.’ A. Schaller and E. Mohr GENERAL PRINCIPLES: ‘Pressure‐heat Treatment of Postrigor Muscle: Effects on Tenderness.’ P. E. Bouton, A. L. Ford, P. V. Harris, J. J. MacFarlane and J. M. O'Shea GENERAL PRINCIPLES: ‘Rheology of Some Emulsions Used in the Meat Industry: Effect on Sausage Texture.’ A. Sabater de Sabates, G. Soler Nolla GENERAL PRINCIPLES: ‘Extensibility, Strength and Tenderness of Beef Cooked to Various Degrees.’ R. H. Locker and W. A. Carse GENERAL PRINCIPLES: ‘Exploring the Relationship Between Sensory Data and Acceptability of Meats.’ S. Horsfield and L. J. Taylor GENERAL PRINCIPLES: ‘Evaluation of Potato Texture by Taste and by Appearance.’ H. T. Davies and N. C. Dixon GENERAL PRINCIPLES: ‘Ultrastructural Changes Associated with Chilling of Tomato Fruit.’ H. E. Moline