LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Texture Prediction With a Model System. J. Olkku GENERAL PRINCIPLES: Relating Subjective and Instrumental Measures. A Psychophysical Overview. H. R. Moskowitz GENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree ( prosopis julifora ) Gum. 3. The Influence of Mesquite Gum on the Interfacial Tension between Oil and Water. E. J. Vernon‐Carter and P. Sherman GENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree ( prosopis julifroru ) Gum 4. Rheological Properties of Mesquite Gum Films at the Oil‐Water Interface. E. J. Vernon‐Carter & P. Sherman GENERAL PRINCIPLES: A Comparison of the Interfacial Behaviour of Three Food Proteins Adsorbed at Air‐Water and Oil‐Water Interfaces. Eva Tornberg, Yvonne Granfeldt and Charlotte Håkansson GENERAL PRINCIPLES: Association Hysteresis of Casein Recorded by Titrimetric and Rheological Methods 1. Experimented Determination and Quantitative Evaluation. O. Kirchmeier and F. X. Breit GENERAL PRINCIPLES: Soft Wheat Lipids 1. A Review. M. Berger GENERAL PRINCIPLES: The Viscoelasticity of Dispersions of Spherical Cells with an Anisotropic Membrane. Y. Takano and A. Sakanishi INSTRUMENTATION & METHODOLOGY: The Microscopic Crystalline Inclusions in Grana Cheese. V. Bottazzi, B. Battistotti, F. Bianchi INSTRUMENTATION & METHODOLOGY: The Preparation and Assessment of Spun Fibres from Fish Proteins Using a Wet Spinning Process. I. M. Mackie and B. W. Thomson INSTRUMENTATION & METHODOLOGY: Milk gel structure. XIII. Rotary shadowing of casein micelles for electron microscopy. M. Kalab, B. E. Phipps‐Todd, P. Allan‐Wojtas OBJECTIVE MEASUREMENTS: Consistency Characteristics of Butter. B. K. Mortensen, H. Danmark OBJECTIVE MEASUREMENTS: Apparent Shear Viscosity of Native Egg White. Elizabeth Robinson Lang and Chokyun Rha SENSORY EVALUATION: Chemical and Sensory Changes in Iced Nephrops norvegicus as Indices of Spoilage. G. D. Stroud, J. C. Early and G. L. Smith SENSORY EVALUATION: Changes in Sensory Properties of Sausages When Small Amounts of Blood Replace Meat. Erik Slinde and Magni Martens FACTORS AFFECTING TEXTURE: Response Surface Analysis of Egg White Gelling Properties in a Meat Loaf Analog. Y. C. Jao, J. W. Larkin, A. H. Chen, W. E. Goldstein FACTORS AFFECTING TEXTURE: A Comparison of Stirred Curd Cheeses Made From Normal Milks and Reconstituted Nonfat Dry Milk with Vegetable Oils. M. Ol Mohamed, H. A. Morris and W. M. Breene FACTORS AFFECTING TEXTURE: Development and Stability of Intermediate Moisture Cheese Analogs from Isolated Soybean Proteins. M. Motoki, J. A. Torres and M. Karel FACTORS AFFECTING TEXTURE: The Influence of Blanch and Freezing Methods on the Quality of Selected Vegetables. S. R. Drake, S. E. Spayd and J. B. Thompson FACTORS AFFECTING TEXTURE: Protein Concentrates and Isolates for Nutritional and Functional Improvement of Foods. S. K. Sathe and D. K. Salunkhe FACTORS AFFECTING TEXTURE: The Effect of Irregular Storage Temperatures on Firmness and Surface Colour in Tomatoes. S. Thorne and J. S. Segurajaurequi Alvarez FACTORS AFFECTING TEXTURE: Ultrastructure of Denatured Potato Proteins. I. Shomer, P. Lindner, I. Ben‐Gara and R. Vasilives FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Loaf Specific Volume. T. Fearn and P. L. Russell FACTORS AFFECTING TEXTURE: Baking Quality and Gluten Amide Level. J. A. D. Ewart FACTORS AFFECTING TEXTURE: Biochemical and Technological Characteristics of Hot Chicken Meat. J. Kijowski, A. Niewiarowicz and B. Kujawska‐Biernat FACTORS AFFECTING TEXTURE: Texture of Yeast Breads Containing Soy Protein Soy Protein Isolates: Sensory and Objective Evaluation. A. Elgedaily, A. M. Campbell and M. P. Penfield FACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. I. Characterization of Isolates Prepared Using Different Isolation Procedures. S. S. Chen and V. F. Kasper FACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential. S. S. Chen and V. F. Rasper FACTORS AFFECTING TEXTURE: Hardening of Food Texture Induced by Microwave Irradiation. IV. Decreased Lipid Extractability Caused by Irradiation and Food Texture. A. Higo, M. Okubo and M. Shimazaki