LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Preparation and Functional Properties of Rapeseed Protein Products. E.H. Mansour, J. Perédi and E. Dworschák GENERAL PRINCIPLES: Determination of the Molecular Mass of Polygalacturonic Acid. Gy. Mady, B. Lakatos, J.J. Kever and N.V.D. Yakonova GENERAL PRINCIPLES: Crystallization Kinetics of Emulsified Triglycerides. S. Özilgen, C. Simoneau, J.B. German, M.J. McCarthy and D.S. Reid GENERAL PRINCIPLES: The Role of Phytase and Lignin in Decorticated Dry Bean ( Phaseolus vulgaris ) Hardening During Storage. M.M. Mafuleka, D.N. Ott, G.L. Hosfield and M.A. Uebersax GENERAL PRINCIPLES: Effect of Flour Quality Characteristics on Puff Pastry Baking Performance. R.L. Hay BASIC PRINCIPLES: Effects of pH On Gelaion and Emulsification of a β‐Lactoglobulin Concentrate. P. Reikin, T. Liu and B. Launay METHODOLOGY AND INSTRUMENTATION: Analysis of the Helical Screw Rheometer for Fluid Food. M.S. Tamura, J.M. Henderson, R.L. Powell and C.F. Shoemaker METHODOLOGY AND INSTRUMENTATION: Stress Relaxation Test Conditions for Meat Products to Measure Viscoelasticity. G.S. Mittal, M. Zhang and S. Barbut METHODOLOGY AND INSTRUMENTATION: Impact Damage on Rough Rice. A.D. Sharma, O.R. Kunze and N.N. Sarker METHODOLOGY AND INSTRUMENTATION: Frequency Factor—Activation Energy Compensation Relations for Viscosity of Fruit Juices. M. Ozilgen and L. Bayindirli METHODOLOGY AND INSTRUMENTATION: Dynamic Measurement of Starch Granule Swelling During Gelatinization. G.R. Ziegler, D.B. Thompson and J. Casasnovas METHODOLOGY AND INSTRUMENTATION: Development of Two Instrumental Methods for Corn Masa Texture Evaluation. B. Ramirez‐Wong, V.E. Sweat, P.I. Torres and L.W. Rooney INSTRUMENTAL MEASUREMENTS: Rheology of Bengal Gram ( Cicer arientinum ) Flour Suspensions. S. Bhattacharya, K.K. Bhat and K.G. Raghuveer INSTRUMENTAL MEASUREMENTS: Residence Time Distribution of Food Suspensions Containing Large Particles When Flowing in Tubular Systems. K. Palmieri, D. Cacace, G. Dipollina, G. Dall'Anglio and P. Masi SENSORY ASSESSMENT: Understanding Mouthfeel Attributes: A Multidimensional Scaling Aproach. M. Bertino and H.T. Lawless SENSORY ASSESSMENT: Effect of Homogenization and Fat Content on Oral Perception of Low and High Viscosity Model Creams. N.J. Richardson, D.A. Booth and N.L. Stanley SENSORY ASSESSMENT: Discrimination of Texture and Appearance in Cheddar Cheese Using Consumer Free‐Choice Profiling. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: Influence of Oat Gum, Guar Gum and Carboxymethyl Cellulose on the Perception of Sweetness and Flavour. Y. Mälkki, R.‐L. Heiniö and K. Autio FACTORS AFFECTING TEXTURE: Physical, Chemical, and Dry‐Milling Properties of Corn of Varying Density and Breakage Susceptibility. A.J. Peplinski, M.R. Paulsen and A Bouzaher FACTORS AFFECTING TEXTURE: Frozen Dought: Rheological Changes and Yeast Viability. K. Autio and E. Sinda FACTORS AFFECTING TEXTURE: Modified Atmosphere Storage of Peaches and Nectarines to Reduce Storage Disorders. S. Lurie FACTORS AFFECTING TEXTURE: Peach Firmness During Storage as Affected by Three Irrigation Schedules. X. Zhang, G.H. Brusewitz, S.M. Huslig and M.W. Smith FACTORS AFFECTING TEXTURE: Effect of Hot Processing on the Properties of Restructured Beef with Alginate/Calcium Binders. M.A. Al‐Joher and A.D. Clarke FACTORS AFFECTING TEXTURE: Cohesion and Hardness of Extrusion‐Cooked Mechanically‐ and Hand‐Deboned Poultry Meat with Soy Protein Isolate and Kappa‐Carrageenan. A.S. Ba‐Jaber, J.N. Sofos, G.R. Schmidt and J.A. Maga FACTORS AFFECTING TEXTURE: Effect of Squid Liver Extract on Proteins and Texture of Cooked Squid Mantle. I. Kolodziejska, J. Pacana and Z.E. Sikorski FACTORS AFFECTING TEXTURE: Bacterial Cellulose. IV. Application to Processed Foods. A. Okiyama, M. Motoki and S. Yamanaka FACTORS AFFECTING TEXTURE: Physical and Chemical Evaluation of Peanut Butter During Storage. N.M. El‐SHimi FACTORS AFFECTING TEXTURE: Effect of Emulsifiers on the Properties of Pasta Products. E. Kovács, É Vámos‐Kardos, M. Kiss‐Laszlavik and E. Pallagi FACTORS AFFECTING TEXTURE: Biochemical, Rheological, Cooking Quality and Acceptability of Defatted Soy‐Supplemented Whole Durum Meal Noodles. S.A. Taha FACTORS AFFECTING TEXTURE: Physical Properties of Wheat Flour Extrudates Produced with Shortening and Starch Plus Several Baking Ingredients. G.H. Ryu and C.E. Walker FACTORS AFFECTING TEXTURE: Analytical Model for Plastic Impact of Fruit on Thin Plate. S. Gan‐Mor and A. Mizrach FACTORS AFFECTING TEXTURE: Gel‐Strength in Restructured Potato Products Affects Oil Uptake During Deep‐Fat Frying. E.J. Pinthus, P. Weinberg and I.S. Saguy FACTORS AFFECTING TEXTURE: Texturization of Sweetened Mango Pulp: Optimization Using Response Surface Methodology. C. Mouquet, J‐C Dumas and S. Guilbert FACTORS AFFECTING TEXTURE: Effect of Dextrans of Differing Molecular Weights on the Rheology of Wheat Flour Doughs and the Quality Characteristics of Pan and Arabic Breads. A.S. Ross, G.J. McMaster, J.D. Tomlinson and N.W.H. Cheetham FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes during Freeze–Thaw Treatments. III. Effects of Cooking Conditions and Concentration of the Starch Paste. H.R. Kim, P. Muhrbeck and A.‐C. Eliasson FACTORS AFFECTING TEXTURE: Functional Properties of the Starchy Flour Extracted from Cassava on Fermentation with a Mixed Culture Inoculum. S.N. Moorthy, M. George and G. Padmaja FACTORS AFFECTING TEXTURE: Effect of Sorghum Flour Addition on the Characteristics of Wheat Flour Tortillas. P.I. Torres, B. Ramirez‐Wong, S.O. Serna‐Saldivar and L.W. Rooney FACTORS AFFECTING TEXTURE: Effects of Cooking Water Composition on Stickiness and Cooking Loss of Spaghetti. L.J. Malcolmson and R.R. Matsuo FACTORS AFFECTING TEXTURE: Effects of Emulsifiers and Hydrocolloids on Whole Wheat Bread Quality: A Response Surface Methodology Study. E. Mettler and W. Siebel