LITERATURE ABSTRACTS

FACTORS AFFECTING TEXTURE: Breadmaking Quality of Ten Greek Breadwheats‐Baking and Storage Tests on Bread Made by Long Fermentation and Activated (Chemical) Dough Development Processes, and the Effects of Bug‐damaged Wheat. N. P. Matsoukas and W. R. Morrison GENERAL PRINCIPLES: Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep. K. Katsuta and D. Rector and J. E. Kinsella GENERAL PRINCIPLES: Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins. E. A. Foegeding GENERAL PRINCIPLES: Rheology of the Breadmaking Process. A. H. Bloksma GENERAL PRINCIPLES: Influence of Temperature on the Viscous Behavior of Some Concentrated Dispersions. D. C. Lee and S. N. Bhatacharya INSTRUMENTATION AND METHODOLOGY: Detection of Firmness in Peaches by Impact Force Response. F. I. Meredith, R. G. Leffler and C. E. Lyon INSTRUMENTATION AND METHODOLOGY: Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion. (Res. Note) M.S.B. Alviar and D. S. Reid INSTRUMENTAL MEASUREMENTS: Characterization of a Pectin from Sunflower Heads Residues. M. L. Alarcão e Silva SENSORY ASSESSMENT: Temporal Aspects of Hedonic Responses. D. E. Taylor and R. M. Pangborn FACTORS AFFECTING TEXTURE: The Effect of Denaturation of β‐Lactoglobulin on Renneting–A Quantitaative Study. D. G. Dalgliesh FACTORS AFFECTING TEXTURE: Control of Muscle Softening and Protease‐Parasite Interactions in Arrow‐tooth Atheresthes stomias . (Res. Note) D. H. Greene and J. K. Babbit FACTORS AFFECTING TEXTURE: Effects of Connective Tissue on Algin Restructured Beef. S. A. Ensor, J. N. Sofos and G. R. Schmidt FACTORS AFFECTING TEXTURE: Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin‐screw Extruder. V. B. Alvarez, D. M. Smith, R. G. Morgan and A. M. Booren FACTORS AFFECTING TEXTURE: Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein‐incorporated Surimi Gel. K. H. Chung and C. M. Lee FACTORS AFFECTING TEXTURE: Strength of Gels Prepared from Washed and Unwashed Minces of Hoki ( Macrunonus novaezelandiae ) Stored in Ice. G. A. MacDonald, J. Lelievre and N.D.C. Wilson FACTORS AFFECTING TEXTURE: Textural Degradation of Cooked Fish Meat Gel ( Kamaboko ) by the Addition of an Edible Mushroom, Judas' Ear [ Auricularia auriculajudae (Fr. ) Quel]. Y. Makinodan and M. Hujita FACTORS AFFECTING TEXTURE: Influence of Pasteurization Time and Temperature on the Rheology and Sensory Properties of a Type of Gazpacho. L. Jimenez and A. Lopez FACTORS AFFECTING TEXTURE: Investigation of the Relationship Between Wheat Lipids and Baking Properties. E. M. Kárpáti, F. Békés, R. Lásztity, F. Örsi and I. Smied and A. Mosonyi FACTORS AFFECTING TEXTURE: Prediction of Mechanical Dough Development, Water Absorption and Baking Performance from Farinograph Parameters. T. D. Atkins and N. G. Larsen