LITERATURE ABSTRACTS

SENSORY EVALUATION: ‘Effect of Selection on the Ratings of Taste Panel Assessors.’ D. Basket SENSORY EVALUATION: ‘A Language and Procedure for the Sensory Assessment of Cox's Orange Pippin Apples.’ A. A. Williams and C. S. Carter OBJECTIVE MEASUREMENTS: ‘The Viscosity of Dilute Solutions of Guar Gum and Locust Bean Gum with and without Added Sugars.’ A. M. Elfak, G. Pass, G. O. Phillips and R. G. Morley OBJECTIVE MEASUREMENTS: ‘Relationship Between the Specific Volume of Bread Crumb and its Rheological Characteristics.’ L. Wassermann and R. Vogt OBJECTIVE MEASUREMENTS: ‘Effects of Flow in Raw Milk I. Measurement and Characterisation of Flow.’ H. Reuter OBJECTIVE MEASUREMENTS: ‘Rheological Properties of Aqueous Solutions of Galactomannans: Role of the Mean Molecular Weight and of Concentration.’ J. L. Doublier and B Launay OBJECTIVE MEASUREMENTS: ‘Rheology of Fresh and Frozen Okra Dispersions.’ A. O. Clorunda and M. A. Tung GENERAL PRINCIPLES: crystalline state.’ R. W. Duke and L. L. Chapoy GENERAL PRINCIPLES: ‘Viscoelasticity of the pectin gel.’ A. Kawabata and S. Sawayama GENERAL PRINCIPLES: ‘Compressive failure patterns of some juicy fruits.’ M. Peleg, L. Gomez Brito and Y. Malevski GENERAL PRINCIPLES: ‘The effect of age, stretch tension during thaw rigor and heat on selected quality characteristics of beef sternomandibularis muscle.’ A. O. Okubanjo and J. R. Stouffer GENERAL PRINCIPLES: ‘Rheoiogical study of rye with the Brabender Farinograph.’ T. J. Bracht. GENERAL PRINCIPLES: ‘Mechanical separation of meat and bones. III. The mechanical strength of selected beef and pork bones.’ H. Herrmann and W. Nitzsche GENERAL PRINCIPLES: ‘Analysis of viscoelastic contact stresses in agricultural products using a finite‐element method.’ T. R. Rumsey and R. B. Fridley GENERAL PRINCIPLES: ‘Functions of emulsifiers in food systems.’ N. Krog FACTORS AFFECTING TEXTURE: ‘Physical and chemical studies on variously ground wheat flours with regard to their baking quality.’ F. Meuser, H. Reimers and G. Fischer. FACTORS AFFECTING TEXTURE: ‘Effect of polyphosphates on tenderness of hot cut chicken breast meats.’ D. W. Peterson FACTORS AFFECTING TEXTURE: ‘Use of sodium albuminate as a structure stabilizer for fish meat sausages.’ G. Ozimek, M. Puczynki and S. Poznanski FACTORS AFFECTING TEXTURE: ‘Oat starch, part 1. Extraction, purification and pasting properties.’ D. Paton FACTORS AFFECTING TEXTURE: ‘Effect of treatment with calcium ion containing formulations on the firmness of golden delicious apples.’ R. G. Riley and P. E. Kollattukudy FACTORS AFFECTING TEXTURE: ‘Physicochemical properties of glutinous rice in relation to “suman” quality.’ A. S. Antonio, B. O. Juliano and A. M. del Mundo FACTORS AFFECTING TEXTURE: ‘Structural changes in strawberries and raspberries under different freezing and storage conditions.’ A. Fikin, Ya. Gegov and V. Kalinov FACTORS AFFECTING TEXTURE: ‘Model studies on behavior of pectic substances in the potato cell wall during boiling.’ M. J. H. Keijbets, W. Pilnik and J. F. A. Vaal FACTORS AFFECTING TEXTURE: ‘Fiber in bread making — effects on functional properties. Y. Pomeranz, M. D. Shogren, K. F. Finney and D. B. Bechtel. FACTORS AFFECTING TEXTURE: ‘Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, sodium chloride, fat level and grinding methods.’ J. S. Cohen, G. W. Shults, V. C. Mason and E. Wierbicki FACTORS AFFECTING TEXTURE: ‘The effect of washing, oiling, holding and temperature of eggs on shell strength.’ R. F. Ball, J. F. Hill, V. Logan and J. Lyman FACTORS AFFECTING TEXTURE: ‘Functionality changes in proteins following action of enzymes.’ T. Richardson FACTORS AFFECTING TEXTURE: ‘The influence of delay chilling and hot boning on tenderness of bovine muscle.’ P. A. Will, R. L. Henrickson and R. D. Morrison FACTORS AFFECTING TEXTURE: ‘Hydration and rheology of soy‐fortified pregelled corn flours.’ G. S. Ayernor and M. P. Steinberg FACTORS AFFECTING TEXTURE: ‘Effects of amylose content on some characteristics of parboiled rice.’ R. Alary, B. Laignelet and P. Feillet FACTORS AFFECTING TEXTURE: ‘Cell wall degrading enzymes and the softening of senescent strawberry fruits.’ M. J. Barnes and B. J. Patchett FACTORS AFFECTING TEXTURE: ‘Calcium concentration and firmness of stored McIntosh apples increased by CaCl 2 solution plus thickener.’ J. L. Mason FACTORS AFFECTING TEXTURE: ‘Firmness of tomato fruit subjected to low concentration of oxygen.’ B. D. Kim and C. B. Hall FACTORS AFFECTING TEXTURE: ‘Premature softening of apples as sign of calcium deficiency.’ K. Stoll, F. Hauser and D. Datwyler FACTORS AFFECTING TEXTURE: ‘Pre‐ and post‐harvest factors affecting textural quality of fresh asparagus.’ W. J. Clore, G. H. Carter and S. R. Drake FACTORS AFFECTING TEXTURE: ‘Factors affecting textural charaeteristics of cooked comminuted fish muscle.’ C, M. Lee and R. T. Toledo INSTRUMENTATION AND METHODOLOGY: ‘Effects of Mixer Speed, Dough Temperature, and Water Absorption on Flour‐Water Mixograma.’ M. M. Balg and R. C. Hoseney INSTRUMENTATION AND METHODOLOGY: ‘Brabender Farinograph, Research Extenaometer, and Hilliff Chapalti Press as Tools for Standardization and Objective Assessment of Chapatti Dough.’ S. R. Sburpa‐lekar and C. Prabhavathi INSTRUMENTATION AND METHODOLOGY: ‘A Study of the Baking Process by Differential Scanming Calorimetry: J. W. Denovan INSTRUMENTATION AND METHODOLOGY: ‘Milk Gel Structure VIII. Fixation of Gels Composed of Low‐Methoxyl Pectin and Milk’ M. Kalah INSTRUMENTATION AND METHODOLOGY: ‘Strawberry breeding and evaluation for mechanical harvesting.’ F. J. Lawrence, L. W. Martin and G. W. Varseveld INSTRUMENTATION AND METHODOLOGY: ‘Firmness of canned apricots. I. Influence of raw fruit characteristics. II. Instrumental measurement.’ L. Duran, E. Costell and A.M. Bermell INSTRUMENTATION AND METHODOLOGY: ‘Study on the determination of tenderness and juiciness of frozen beef.’ (Lecture). A. Rantsios, G. Sapountzakis and A. Tassiopoulos INSTRUMENTATION AND METHODOLOGY: ‘Apparatus for determining the textural qualities of food.’ R. A. Seg̀ars INSTRUMENTATION AND METHODOLOGY: ‘Investigations on mechanical properties of sugar beets. I. Preliminary tests on determination of characteristics and defining the limits of their utilization.’ L. Draht INSTRUMENTATION AND METHODOLOGY: ‘Measurement of cheese texture with a simple instrument.’ D. le Bars and J. L. Bergere INSTRUMENTATION AND METHODOLOGY: ‘The RHM loaf testing machine.’ R. V. Gates