LITERATURE ABSTRACTS

GENERAL PRINCIPLES: A Review of Textural Defects in Cooked Reconstituted Legumes–The Influence of Storage and Processing. J.M. Aguilera and D.W. Stanley GENERAL PRINCIPLES: A Review of Textural Defects in Cooked Reconstituted Legumes–The Influence of Structure and Composiiton. D.W. Stanley and J.M. Aguilera GENERAL PRINCIPLES: Kinetics of Heat Coagulation of Egg Albumin Determined by Water Binding and Rheological Measurements. S.M. Goldsmith and R.T. Toledo GENERAL PRINCIPLES: Rice Hardness and Functional Properties. Y. Pomeranz and B.D. Webb GENERAL PRINCIPLES: Quercetin Glycosides and Chlorogenic Acid: Inhibitors of Apple β‐Galactosidase and of Apple Softening. A.J. Dick, R. Williams, S.L. Bearne and P.D. Lidster GENERAL PRINCIPLES: Heat‐Induced Gelation of Indivitual Whey Proteins. A Dynamic Rheological Study. M. Paulsson, P.O. Hegg and H.B. Castberg GENERAL PRINCIPLES: Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions. R.S. Speers and M.A. Tung GENERAL PRINCIPLES: A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials. B.D.F. Miller, M. Peleg, M.D. Normand, R.H. Gonter and E. Klein GENERAL PRINCIPLES: Some Studies on Starch Gelation. S.G. Ring GENERAL PRINCIPLES: Rheological Properties of Certain Processed Rice Products. R. Chinnaswamy, K.R. Unnikrishnan and K.R. Bhattacharya GENERAL PRINCIPLES: Recent Observations on Starch Retrogradation. M.J. Miles, V.J. Morris, P.D. Orford and S.G. Ring GENERAL PRINCIPLES: Analysis of the Rheological Behavior of Meat by a Sinusoidal Compressive Device. L. Lepetit and P. Sale GENERAL PRINCIPLES: Emulsifying Properties of Whey Protein Concentrates. Corelations Between Different Methods of Evaluation. E. Dumay and J.C. Chefte GENERAL PRINCIPLES: Cross‐Linking Reaction of Myosin in Fish Paste During Gelling (Suwari). T. Numakura, N. Seki, I. Kimura, K. Toyoda, T. Fujita, K. Takama and K. Arai GENERAL PRINCIPLES: The Influence of Collagen on the Binding Properties of Meat Homogenates. M. Sadowska, J. Rudzki and Z.E. Sikorski GENERAL PRINCIPLES: Comparison of the Extrusion Cooking of a Soya Isolate and a Soya Flour. P.R. Sheard, J.R. Mitchell and D.A. Ledward GENERAL PRINCIPLES: Effect of Freezing Rate on the Denaturation of Myofibrillar Proteins. J.R. Wagner and M.C. Anon GENERAL PRINCIPLES: Effect of Frozen Storage on Protein Denaturation in Bovine Muscle 1. Myofibrillar ATPase Activity and Differential Scanning Calorimetric Studies. J.R. Wagner and M.C. Anon GENERAL PRINCIPLES: Macromolecular Changes Associated With the Heat Treatment of Soya Isolate. P.R. Sheard, A. Fellows, D.A. Ledward and J.R. Mitchell GENERAL PRINCIPLES: Viscosity Modelling of Dough in Exrusion. M. Bhattacharya and M.A. Hanna GENERAL PRINCIPLES: Denaturation of Soybean Proteins Related to Functionality and Performance in a Meat System. M.C. Lopez de Ogara, F. Bercovich, A.M.R. Pilosof and G. Bartholomai GENERAL PRINCIPLES: Kinetic Study of Thermal Denaturation of Proteins in Whey. V.R. Harwalkar GENERAL PRINCIPLES: Microstructure of Isoelectric Precipitates from β‐Lactoglobulin Solutions Heated at Various pH Values. V.R. Aarwalker and M. Kalab GENERAL PRINCIPLES: Structure of Soya Glycinin and Conglycinin Gels, Anne‐Marie Hermansson GENERAL PRINCIPLES: The Amylose and Lipid Contents, Dimensions, and Gelatinisation Characteristics of some Wheat Starches and their A‐ and B‐granule Fractions. Amjad B. Soulaka and William R. Morrison GENERAL PRINCIPLES: Formation of Two Types of Gels from Bovine Myosin. Anne‐Marie Hermansson, Ole Harbitz and Maud Langton GENERAL PRINCIPLES: The Interaction of Sodium Caseinate with Monoglyceride and Diglyceride at the Oil‐Water Interface and Its Effect on Interfacial Rheological Properties. G. Doxastakis and P. Sherman INSTRUMENTATION & METHODOLOGY: Determination of Tensile Strength of Gels Prepared From Fractional Whey Proteins. K.R. Langley, D. Millard and E.W. Evans INSTRUMENTATION & METHODOLOGY: The Effect of Salivary Amylase on the Viscosity Behaviour of Gelatinised Starch Suspensions and the Mechanical Properties of Gelatinised Starch Granules. Ian D. Evans, Derek R. Haisman, Elliot L. Elson, Carmela Pasternak and William B. McConnaughey INSTRUMENTATION & METHODOLOGY: Near Infrared Reflectance Analysis of Oil Concentration in an Emulsion: A Study of Oil and Water Migrations in a Mayonnaise‐based Salad. A.M.C. Davies and T.F. Brocklehurst INSTRUMENTATION & METHODOLOGY: The Food Research Institute Portable Pendulum: the Physical Properties of Potato Tubers in Relation to Tuber Fracture Damage. A. Grant and J.C. Hughes INSTRUMENTATION & METHODOLOGY: Measurement of Bread Firmness Using the Instron Universal Testing Instrument: Differences Resulting from Test Conditions. P.A. Redlinger, C.S. Setser and A.D. Dayton INSTRUMENTATION & METHODOLOGY: Instron Factors Involved in Measuring Crumb Firmness. A.E. Baker, W.T. Doerry and K. Kemp OBJECTIVE MEASUREMENTS: Analysis of the Rheological Behaviour of Meat by a Sinusoidal Compressive Device. J. Lepetit and P. Salé OBJECTIVE MEASUREMENTS: Suitability of the Ottawa Pea Tenderometer to Assess the Quality of Raw Peas. R.R. Gaze, D. Atherton and S.D. Holdsworth OBJECTIVE MEASUREMENTS: Evaluation of Factors Affecting Predictability of Mealy Textures in Potatoes. S.C. Ridley and R.C. Lindsay SENSORY MEASUREMENTS: Consumer Acceptability of Cod and Whiting After Chilled Storage and Freezing and Thawing. R. Bennett and M. Hamilton SENSORY MEASUREMENTS: Hedonic Rating of Food: Single or Side‐by‐Side Sample Presentation? R.L. McBride SENSORY MEASUREMENTS: Development of a Texture Profile Panel for Evaluating Restructured Beef Steaks Varying in Meat Particle Size. B.W. Berry SENSORY MEASUREMENTS: Development and Application of Texture Reference Scales. A.M. Munoz SENSORY MEASUREMENTS: The Relative Importance of Sensory Attributes for Food Acceptance. H.R. Moskowitz and B.E. Jacobs FACTORS AFFECTING TEXTURE: Measuring Textural Changes in Frozen Minced Cod Flesh. A. Samson and J.M. Regenstein FACTORS AFFECTING TEXTURE: The Effect of Ultra‐High Temperature Milk Processing on Yogurt Texture. R.H. Schmidt, M.M. Vargas, K.L. Smith and J.J. Jejeski FACTORS AFFECTING TEXTURE: Loss of Color and Firmness During Thermal Processing of Canned Snap Beans. (Res. Note) M.A. Rao, C.Y. Lee and M.J. Cooley FACTORS AFFECTING TEXTURE: Collagen as a Hamburger Extender. J. Chavez, R.L. Henrickson and B.R. Rao FACTORS AFFECTING TEXTURE: Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks. W.J. Means and G.R. Schmidt FACTORS AFFECTING TEXTURE: Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels. E.A. Foegeding, C.E. Allen and W.R. Dayton FACTORS AFFECTING TEXTURE: Snap Bean Texture Softening and Pectin Solubilization Caused by the Presence of Salt During Cooking. J.P. Van Buren FACTORS AFFECTING TEXTURE: Relationship Between Degree of Pectin and Methylation and Tissue Firmness of Cucumber Pickles. J.M. Hudson and R.W. Buescher FACTORS AFFECTING TEXTURE: Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness and Processing Parameters. M.A. Rao, H.J. Cooley, J.N. Nogueira, and M.R. McLellan FACTORS AFFECTING TEXTURE: Effect of Ante‐Mortem Papain Injection on the Tenderness of Spent White Longhorn Hens. A.S. Bawa, H.L. Orr and W.R. Usborne FACTORS AFFECTING TEXTURE: Relationship Between Temperature and Degree of Grinding in the Cutter and the Structure of Frankfurter Mixtures. J.P. Girard, S. Dantcher and F. Calderon FACTORS AFFECTING TEXTURE: Effects of Sex, Rigor Condition, and Heating Method on Yield and Objective Texture of Broiler Breast Meat. C.E. Lyon and R.L. Wilson FACTORS AFFECTING TEXTURE: Simulated Transit Studies on Tomatoes: Effects of Compressive Load, Container, Vibration and Maturity on Mechanical Damage. A.O. Olorunda and M.A. Tung FACTORS AFFECTING TEXTURE: Effect of Handling Treatment on Fillet Yields and Quality of Tropical Fish. C.A. Curran, R.G. Poulter, A. Brueton, N.R. Jones and N.S.D. Jones FACTORS AFFECTING TEXTURE: Effects of Different Types of Carrageenans and Carboxymethyl Celluloses on the Stability of Frozen Stored Minced Fillets of Cod. D.J.B. Ponte, J.M. Herfst, J.P. Roozen and W. Pilnik FACTORS AFFECTING TEXTURE: The Bread Baking Quality of Six Wheat Starches Differing in Composition and Physical Properties. Amjad B. Soulaka and William R. Morrison FACTORS AFFECTING TEXTURE: Biscuit Making Properties of Flours From Hard and Soft Milling Single Variety Wheats. Andrew R. Wainwright, K. Martin Cowley and Peter Wade FACTORS AFFECTING TEXTURE: The Effects of Aqueous Extraction on the Performance of Wheat Bran in Bread. M. Wootton and M.S.‐U‐Din FACTORS AFFECTING TEXTURE: Effect of Salting on Some Rheological Properties of Fresh Camembert Cheese as Measured by Uniaxial Compression. M. Mpagana and J. Hardy FACTORS AFFECTING TEXTURE: Preparation and Properties of Sterilized Concentrated Milk Incorporating Lecithin. E.E. Hardy‐Lloyd, A.W.M. Sweetsur, A.W.M. West and I.G. Muir RELATIONSHIP TO STRUCTURE: Milk Gel Structure XV. Electron Microscopy of Whey Protein—Based Cream Cheese Spread. M. Kalab and J.W. Modler RELATIONSHIP TO STRUCTURE: Flow Behaviour and Scanning Electron Microscopy of Myosin B, Soy Protein Components and Mixtures at Varying Temperatures. L.C. Lin and T. Ito