LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Comparison of Four Models for the Compressibility of Breads and Plastic Foams . S. Swyngedau, A. Nussinovitch, I. Roy, M. Peleg and V. Huang GENERAL PRINCIPLES: Physicochemical Properties of Sweet Potato Starch . S.J. Tian, J.E. Richard and J.M.V. Blanshard GENERAL PRINCIPLES: Estimation of the Hydrophobicity Modifications in Meat Proteins upon Thermal Treatment . María L. Marín, Carmen Casas and Bemabé Sanz GENERAL PRINCIPLES: Macromolecular Structural Features of Fruit Pectins and Their Relation to Gel Strength . G. Berth and A. Dahme GENERAL PRINCIPLES: Dynamic Viscoelasticity and Thermal Behavior of Pectin‐Calcium Gels . C. Gamier, M.A.V. Axelos and J.‐F. Thibault GENERAL PRINCIPLES: The Effect of Added Sugars on the Retrogradation of Wheat Starch Gels by X‐Ray Diffraction . P. Cairns, H.J. I'Anson and V.J. Morris GENERAL PRINCIPLES: α‐Amylase Adsorption on Crystalline Starch . V. Leloup, P. Colonna and S. Ring GENERAL PRINCIPLES: Determination of Elasticity of Gels by Successive Compression Decompression Cycles . G. Kaletunc, M.D. Normand, A. Nussinovich and M. Peleg GENERAL PRINCIPLES: Effect of Hydrocolloids and Minerals Content on the Mechanical Properties of Gels . A. Nussinovitch, I.J. Kopelman and S. Mizrahi GENERAL PRINCIPLES: Behavior of Corn, Wheat and Rice Starch Gels in Uniaxial Compression . D.D. Christianson and E.B. Bagley GENERAL PRINCIPLES: Large Deformation Properties of β‐Lactoglobulin Gel Structures . M. Stading and A.‐M. Hermansson GENERAL PRINCIPLES: Investigation of Viscosity and Gelation Properties of Different Mammalian and Fish Gelatins . B.H. Leuenberger INSTRUMENTAL MEASUREMENTS: “Degree of Elasticity” Determination in Solid Foods . G. Kaletunic, M.D. Normand, E.A. Johnson and M. Peleg INSTRUMENTAL MEASUREMENTS: Measuring Netted Muskmelon Maturity by Delayed Light Emission . W.R. Forbus, Jr., G.G. Dull and D. Smittle INSTRUMENTAL MEASUREMENTS: Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission . W.R. Forbus, Jr., J.A. Payne and S.D. Senter INSTRUMENTAL MEASUREMENTS: Predictors of Beef Tenderness: Development and Verification . S.D. Shackelford, M. Koohmaraie, G. Whipple, T.L. Wheeler, J.D. Crouse, M.F. Miller and J.O. Reagan INSTRUMENTATION AND METHODOLOGY: The Benefits of Basic Rheometry in Studying Dough Rheology . D. Weipert INSTRUMENTATION AND METHODOLOGY: Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod ( Gadus Morhua ) Fillets . J.R. Botta INSTRUMENTATION AND METHODOLOGY: Compression Bruising Test for Bananas . Nigel H. Banks, Colin A. Borton and Marilyn Joseph OBJECTIVE MEASUREMENT: Analytical Profiling of Ketchup . Sebastiano Porretta OBJECTIVE MEASUREMENT: Detection and Interpretation of Variation Within and Between Assessors in Sensory Profiling . T. Naes and R. Solheim OBJECTIVE MEASUREMENT: Objective and Subjective Assessment of Australian Sausages . S.L. Beilken, L.M. Eadie, P.N. Jones and P.V. Harris FACTORS AFFECTING TEXTURE: Review on the Significance of Starch and Protein to Wheat Kernel Hardness . F.M. Anjum and C.E. Walter FACTORS AFFECTING TEXTURE: Factors Affecting Resistance of Banana Fruit to Compression and Impact Bruising . Nigel H. Banks and Marilyn Joseph FACTORS AFFECTING TEXTURE: Post‐Mortem Tenderisation of Rainbow Trout ( Oncorhyncus mykiss ) Muscle Caused by Gradual Disintegration of the Extracellular Matrix Structure . Masashi Ando, Haruhiko Toyohara, Yutaka Shimizu and Morihiko Sakaguchi FACTORS AFFECTING TEXTURE: Correlations Between Empirical Methods For Texture Assessment of Butter . H. Rohm and K.H. Weidinger FACTORS AFFECTING TEXTURE: Low‐Fat, High Added‐Water Bologna Formulated with Texture‐Modifying Ingredients . J.R. Claus and M.C. Hunt FACTORS AFFECTING TEXTURE: Rheological Properties of Heat‐Induced Gels from Egg Albumen Subjected to Freeze‐Thaw . C.W. Dill, J. Brough, E.S. Alford, F.A. Gardner, R.L. Edwards, R.L. Richter and K.C. Diehl FACTORS AFFECTING TEXTURE: Effects of Constituent Concentration on Rheological Properties of Corn Oil‐in‐Water Emulsions . K. Suzuki, T. Maeda, K. Matsuoka and K. Kubota FACTORS AFFECTING TEXTURE: Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef . J.D. Crouse, M. Koohmaraie and J.S. Dickson FACTORS AFFECTING TEXTURE: Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein . G.V.S. Reddy and L.N. Srikar FACTORS AFFECTING TEXTURE: Texture of Raw and Canned Jicama ( Puchyrrhizus tuberosus ) and Chinese Water Chestnut ( Eleocharis dulcis ) . G.S. Mudahar and J.J. Jen FACTORS AFFECTING TEXTURE: Gel‐Forming Characteristics and Rheological Properties of Kefiran . T. Mukai, N. Watanabe, T. Toba, T. Itoh and S. Adachi