LITERATURE ABSTRACTS

GENERAL PRINCIPLES The Voluminosity of Casein Micelles. T. H. M. Snoeren, H. T. Klok, A. C. M. Van Hooydonk and A. J. Jamman INSTRUMENTATION & METHODOLOGY: A New Viscoelastometer for Studying the Rheological Properties of Bronchial Mucus in Clinical Practice. C. Duvivier, J. Didelon, J. P. Arnould, J. M. Zahm, E. Puchelle, C. Kopp and B. Obrecht INSTRUMENTATION & METHODOLOGY: A Laboratory Assembled Simple Apparatus for Objective Measurements of Mechanical Parameters of Foods. S. A. Moturi, K. Kubota, K. Suzuki and M. Esaka INSTRUMENTATION & METHODOLOGY: Viscosity Evaluation of Drum Contents by Torsional Vibration. S. Wu, L. F, Whitney and M. Peleg INSTRUMENTATION & METHODOLOGY: Texture and Mechanical Properties of Pork Backfat. E. Dransfield and R. C. D. Jones INSTRUMENTATION & METHODOLOGY: Examination of the Composition and Efficiency of Certain Surface‐Active Additives (CPL and CSL Preparations) Used in the Baking Industry. F. Orsi, A. Abraham‐Szabo and R. Lasztity INSTRUMENTATION & METHODOLOGY: A New Apparatus for Measuring the Thread‐Forming Property (Spinability) of Biological Fluids. J. P. Arnould, J. M. Zahm, G. Potter, G. Duvivier and E. Puchelle INSTRUMENTATION & METHODOLOGY: Milk Gel Structure XIV. Fixation of Fat Globules in Whole‐Milk Yoghurt for Electron Microscopy. P. Allan‐Wojtas and M. Kalab INSTRUMENTATION & METHODOLOGY: Method for the Study of Changes in the Shear Modulus of Milk Gels at Constant Strain. D. E. Johnston SUBJECTIVE MEASUREMENTS: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation. 111. Interaction Between Colour, Texture and Flavour. Gy. Urbanyi FACTORS AFFECTING TEXTURE: Muscle Fibre Orientation and Its Effect on Measurements of Tenderness of Bovine Longissimus Dorsi Muscle. A. C. Murray, L. E. Jeremiah and A. H. Martin FACTORS AFFECTING TEXTURE: Palatability of Meat from Electrically Stimulated Carcasses of Yearling and Older Entire‐Male and Female Sheep. A. H. Kirton, R. J. Winger, J. L. Dobbie and D. M. Duganzich FACTORS AFFECTING TEXTURE: Study of the Mechanical Properties of Apple with Special Regard to Juice Extraction. K. Vukov, Gy. Patkai, J. Monszpart‐Senyi, J. Hamori‐Szabo and P. Mohacsy FACTORS AFFECTING TEXTURE: Aplication of Polymer Cross‐Linking Theory To Rennet‐Induced Milk Gels. D. E. Johnston FACTORS AFFECTING TEXTURE: Improvement of the Composition and the Texture of the Traditional African Meal “Foufou” by Addition of Monoglycerides to Casava. T. H. Phan and C. Mercier FACTORS AFFECTING TEXTURE: Protein Gels in Relation to Their Rheological Properties. T. Sone, s. Dosako and T. Kimura FACTORS AFFECTING TEXTURE: Chocolate Tempering Control By Simplified Differential Thermal Analysis. H. Adenier, H. Chaveron and M. Ollivon RELATIONSHIP TO STRUCTURE: Light Microscopy Preparation Techniques for Starch and Lipid Containing Snack Foods. F. O. Flint RELATIONSHIP TO STRUCTURE: Freeze‐Etch of Emulsified Cake Batters During Baking. J. D. Cloke, J. Gordon and E. A. Davis RELATIONSHIP TO STRUCTURE: Aspects of Sample Preparation for Freeze‐Fracture/Freeze‐Etch Studies of Proteins and Lipids in Food Ssytems. A Review. W. Buchheim RELATIONSHIP TO STRUCTURE: Microscopy in the Study of Fats and Emulsions. J. M. deMan RELATIONSHIP TO STRUCTURE: Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloids. C. S. Yang and M. V. Taranto