LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Functional Properties of Some Succinylated Protein Preparations . M.Z. Sitohy, S.F. Sharobeem and A.A. Abdel‐Ghany GENERAL PRINCIPLES: Change of Foam Properties of Gelatin Solutions Under Different Conditions . E. Gabor GENERAL PRINCIPLES: Minor Surface‐Active Lipids of Olive Oil and Viscosity of Protein Films at the Olive Oil – Water Interface . V. Kisseoglou GENERAL PRINCIPLES: Nonstarch Polysaccharides from Sunflower ( Helianthus annuus ) Meal and Palm‐Kernel ( Elaeis guineensis ) Meal – Investigation of the Structure of Major Polysaccharides . E.‐M. Diisterhoft, M.A. Posthumus and A.G.J. Voragen GENERAL PRINCIPLES: Changes in Intramuscular Collagen of Cod ( Gadus morhua ) during Postmortem Storage in Ice . P. Montero and I.A. Mackie GENERAL PRINCIPLES: Effect of Aqueous Ethanol Washing on the Physicochemical and Functional Properties of Safflower ( Carthamus tinctorius ) Seed Proteins . R. Tasneem and V. Prakash INSTRUMENTAL MEASUREMENTS: Dynamic Measurement of Tissue Rigidity during Freezing and Cooking of Vegetables . S.V. Ramana and A.J. Taylor INSTRUMENTAL MEASUREMENTS: Viscosity of Locust Bean ( Cerutonia siliquu ) Gum Solutions . F. Garcia‐Ochoa and J.A. Casas. SENSORY EVALUATION: Production of a Yogurt‐Like Product from Plant Foodstuffs and Whey. Sensory Evaluation and Physical Attributes . K. Shirai, M. Gutierrez‐Duran, V.M.E. Marshall, S. Revah‐Moiseev and M. Garcia‐Garibay FACTORS AFFECTING TEXTURE: Rheological Changes during Thermal Gelation of Meat Batters Containing Surimi from Alaska Pollack ( Therugru chulcogrumrna ) or Sardine ( Surdina pilchardus ) . J. Carballo, M. Cavestany and F. Jimenez‐Colmenero FACTORS AFFECTING TEXTURE: Production of a Yogurt‐Like Product from Plant Foodstuffs and Whey. Substrate Preparation and Fermentation . K. Shirai, G. Pedraza, M. Gutierrez‐Durán V.M.E. Marshall, S. Revah‐Moiseev and M. García‐Garibay FACTORS AFFECTING TEXTURE: Effects of Cultivar and Growth Season on the Gelatinisation Properties of Cassava ( Munihot esculentu ) Starch . M. Asaoka, J.M.V. Blanshard and J.E. Rickard FACTORS AFFECTING TEXTURE: A Study on the Cooking and Eating Quality Characters of Some Egyptian Rice Varieties . A.A. El‐Hissewy and A.A. El‐Kady FACTORS AFFECTING TEXTURE: Effect of Cooking on Nutrients, Microbial and Sensory Properties of Skimmed Milk and Rayeb Kishk . A.A. Salama, A.A. Damir and M. Safwat Mohamed RELATIONSHIP TO STRUCTURE: Implication of Cell Wall Degrading Enzymes in the Heat‐Induced Softening of the African Pear [ Ducryodes edulis (G Don) H J Lam] . P.N. Okolie and B.N. Obasi