LITERATURE ABSTRACTS

GENERAL PRINCIPLES: A Comparison of the Rheological Characteristics of Different Fractions of Chicken Myofibrillar Proteins. Y.L. Xiong GENERAL PRINCIPLES: Bacterial Cellulose. III. Development of a New Form of Cellulose. A. Okiyama, M. Motoki and S. Yamanaka GENERAL PRINCIPLES: Ifeat Capncity of Hydrated and Dehydrated Globular Proteins: Denaturation Increment of Heat Capacity. I.V. Sochava and 0.1. Smirnova GENERAL PRINCIPLES: Adsorbed Films of β‐Lactoglobulin + Lecithin at the Hydrocarbon‐Water and Triglyceride‐Water Interfaces. E. Dickinson and G. Iveson GENERAL PRINCIPLES: The Effect of Gamma Irradiation on Guar Gum, Locust Bean Gum, Gum Tragacanth and Gum Karaya. K. King and R. Gray GENERAL PRINCIPLES: The Existence of Static Yield Stresses in Suspensions Containing Noncolloidal Particles. D.N. Husband, N. Aksel and W. Gleissle GENERAL PRINCIPLES: Bread Crumb Amylograph Studies. I. Effects of Storage Time, Shortening, Flour Lipids and Surfactants. A. Xu, O.K. Chung and J.G. Ponte, Jr. GENERAL PRINCIPLES: Bread Crumb Amylograph Studies. 11. Cause of Unique Properties. A. Xu, J.G. Ponte, Jr. and O.K. Chung GENERAL PRINCIPLES: Differential Scanning Calorimetric and Rheological Study of the Gelatinization of Starch Granules Embedded in a Gel Matrix. H. Liu and J. Lelievre METHODOLOGY AND INSTRUMENTATION: Mathematical Analysis of Variation of Density and Viscosity of Apple Juice with Temperature and Concentration. L. Bayindirli METHODOLOGY AND INSTRUMENTATION: A Single Kernel Creep and Recovery Test. S. Cenkowski, J. Bielewicz and M.G. Britton METHODOLOGY AND INSTRUMENTATION: Mechanical Thumb Sensor for Fruit and Vegetable Sorting. A. Mizrach, D. Nahir and B. Ronen METHODOLOGY AND INSTRUMENTATION: Measurement of Very Low Strains Using a Stress Rheometer: A New Rotation Sensing Transducer (RST). A. Magnin and J.M. Piau METHODOLOGY AND INSTRUMENTATION: A Spinning Drop Tensioextensometer. D.D. Joseph, M.S. Amey, G. Gilberg, H. Hu, D. Hultman, C. Verdier and T.M. Vinagre METHODOLOGY AND INSTRUMENTATION: Rotational Viscometry Under Presence of Apparent Wall Slip. O. Wein and V.V. Tovchigrechko METHODOLOGY AND INSTRUMENTATION: Description of the Textural Appearance of Bread Crumbs by Video Image Analysis. D. Bertrand, C. Le Guerneve, D. Marion, M.F. Devaux and P. Robert METHODOLOGY AND INSTRUMENTATION: Use of a Penetrometer for Measuring Rheological Characteristics of Biscuit Dough. R.S. Manohar and P.H. Rao INSTRUMENTAL MEASUREMENTS: Linear Viscoelastic Behavior of Commercial and Model Mayonnaise. C. Gallegos, M. Berjano INSTRUMENTAL MEASUREMENTS: Elastic Properties of Bread Crumb (Research Note). A. Nussinovitch, M.S. Steffens and P. Chinachoti INSTRUMENTAL MEASUREMENTS: Relationship Between Rheological Properties and Composition of Swiss‐Type Cheese. 1. Multiple Regression Analysis. H. Rohm, H. Lederer and W. Ginzinger INSTRUMENTAL MEASUREMENTS: Physiochemical and Rheological Characterization of Sorghum Starch (Research Note). M. Carcea, R. Cubadda and R. Acquisticci INSTRUMENTAL MEASUREMENTS: Measurement of Firmness in Carrot Tissue During Cooking Using Dynamic, Static and Sensory Tests. S.V. Ramana. C.J. Wright and A.J. Taylor INSTRUMENTAL METHODS: Development of a Method to Measure Rheological Properties of Carrot Cell and Cell‐Wall Materials. S.V. Ramana and A.J. Taylor CORRELATING INSTRUMENTAL & SENSORY MEASUREMENT: Physical, Chemical and Sensory Characteristics of Japanese‐Type Plums Grown in Georgia and Alabama. J.A. Robertson, F.I. Meredith and S.D. Senter, W.R. Okie, and J.D. Norton CORRELATING INSTRUMENTAL & SENSORY MEASUREMENT: Texture and Eating Quality of Raw‐ and Thawed‐Roasted Turkey and Chicken Breasts as Influenced by Age of Birds and Period of Frozen Storage. S.O. Awonorin and J.A. Ayoade SENSORY ASSESSMENT: Sensory Profiling of Duke de Leche, a Dairy Based Confectionary Product. G. Hough, N. Bratchell and D.B. Macdougall SENSORY ASSESSMENT: Free‐Choice Profiling of Milks and Other Products Prepared with Milks of Different Fat Content. M.M. Raats and R. Shepherd SENSORY ASSESSMENT: A Statistical Appraisal of the Problem of Sensory Measurement. C. Gay and R. Mead SENSORY ASSESSMENT: Performance Assessment of Sensory Panelists. P. A. Pritchett Mangan SENSORY ASSESSMENT: Influence of Oat Gum, Guar Gum and Carboxymethyl Cellulose on the Perception of Sweetness and Flavour. Y. Malkki, R.‐L. Heinio and K. Autio SENSORY ASSESSMENT: Optimizing Texture of Reduced‐Calorie Yellow Layer Cakes. A.M. Frye and C.S. Setser FACTORS AFFECTING TEXTURE: Does Phytic Acid Influence Cooking Rate in Common Beans? I. Bernal‐Lugo, A. Castillo, F. Diaz De Leon, E. Moreno and J. Ramirez FACTORS AFFECTING TEXTURE: Postharvest Changes in Pectic Substances in Chilled Peaches. Cantor, S., Meredith, F.I. and Wicker, L. FACTORS AFFECTING TEXTURE: Relationships Between Soybean Components and Tofu Texture. M.J. Schaeffer and J. Love FACTORS AFFECTING TEXTURE: Peach Vibration Bruising: The Effect of Paper and Plastic Films Between Peaches. P.J. Vergano, R.F. Testin, A.C. Choudhari and W.C. Newall, Jr. FACTORS AFFECTING TEXTURE: Effects of Lipoxygenase and Yeast on the Rheological Properties of Dough. C.L. Kerr, J.M. Faubion and R.C. Hoseney FACTORS AFFECTING TEXTURE: Sensory and Textural Characteristics of Rice Flour and Mechanically Deboned Turkey Extrudates. N.C. Flores, A.D. Clarke, H. Heymann and F.‐H. Hsieh FACTORS AFFECTING TEXTURE: Evaluation of the Tenderness of Beef Top Sirloin Steaks. J.J. Harris, R.K. Miller, J.W. Savell, H.R. Cross and I.J. Ringer FACTORS AFFECTING TEXTURE: Rheological and Water‐Holding Properties of Comminuted Turkey Breast and Thigh: Effect of Initial pH. D.L. Daum‐Thunberg, E.A. Foegeding and H.R. Ball, Jr. FACTORS AFFECTING TEXTURE: Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking (Research Note). J.P. Van Buren and L.A. Pitifer FACTORS AFFECTING TEXTURE: Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching. A. Quintero‐Ramos, M.C. Bourne and A. Anzaldua‐Morales FACTORS AFFECTING TEXTURE: Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development. K. Liu. D. Phillips, Y.‐C. Hung, R.L. Shewfelt and K.H. McWatters FACTORS AFFECTING TEXTURE: Extrudate Cell Structure‐Texture Relationships. A.H. Barrett and M. Peleg FACTORS AFFECTING TEXTURE: Relationships of Hydrophobicity and Antigenic Activity to Fat‐Binding Capacity of Heat Denatured Meat Proteins. M.L. Marin, D. Selgas, C. Pin and C. Casas FACTORS AFFECTING TEXTURE: Firming of Bread Crumb with Cross‐Linked Waxy Barley Starch Substituted for Wheat Starch. T. Inagaki and P.A. Seib FACTORS AFFECTING TEXTURE: The Journal of Food Engineering , Vol. 16 (1992), published in Great Britain by Elsevier Science Publishers, Ltd., contains a special issue devoted to Rheology of Foods and edited by R.P. Borwankar and C.F. Shoemaker III FACTORS AFFECTING TEXTURE: Food Texture and Rheology: A Tutorial Review. R.P. Borwankar FACTORS AFFECTING TEXTURE: Measurement of Thixotropy of Model Food Colloidal Suspensions with Step Change Shear Range. J.I. Amemiya and C.F. Shoemaker FACTORS AFFECTING TEXTURE: Failure Testing of Gellan Gels. J. Lelievre, I.A. Mirza and M.A. Tung FACTORS AFFECTING TEXTURE: Thermorheological Studies of Food Polymer Dispersions. S.R. Owen, M. A. Tung and A.T. Paulson FACTORS AFFECTING TEXTURE: Rheological Characterization of Melting of Margarines and Tablespreads. R.P. Borwankar, L.A. Frye, A.E. Blaurock and F.J. Sasevich FACTORS AFFECTING TEXTURE: The Effect of Shear Rate and Strain on the Pasting Behavior of Food Starches. J. Loh FACTORS AFFECTING TEXTURE: Comparison of Small and Large Deformation Measurements to Characterize the Rheology of Wheat Flour Doughs. J.I. Amemiya and J.A. Menjivar FACTORS AFFECTING TEXTURE: Flow Profiles in a Tube Rheometer Using Magnetic Resonance Imaging. K.L. McCarthy, R.J. Kauten, M.J. McCarthy and J.F. Steffe FACTORS AFFECTING TEXTURE: Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and Dough. H.O. Lee, H. Luan and D.G. Daut FACTORS AFFECTING TEXTURE: Calibration of Rheological Techniques Used for Foods. M.C. Bourne