LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Induced Hard‐To‐Cook State in Cowpeas by Freeze‐Thawing and Calcium Chloride Soaking . K. Liu, D. Phillips and K. H. McWatters METHODOLOGY AND INSTRUMENTATION: Developing a Handling Simulator for Predicting Stored Potato Quality . J. L. Varns, P. H. Orr and J. M. Sacks METHODOLOGY AND INSTRUMENTATION: Flow Behavior of Wheat Flour‐Water Dough Using a Capillary Rheometer. I. Effect of Capillary Geometry . N. Sharma, M. A. Hanna and Y. R. Chen METHODOLOGY AND INSTRUMENTATION: II. Effects of Water, Protein, Mix and Rest Time . N. Sharma, M. A. Hanna and D. B. Marx METHODOLOGY AND INSTRUMENTATION: Viscoelastograph Measures and Total Organic Matter Test: Suitability in Evaluating Textural Characteristics of Cooked Pasta . M. G. D'Egidio, B. M. Mariani, S. Nardi and P. Novaro INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Studies on Salt‐Soluble Proteins from Three Porcine Muscles . G. H. Robe and Y. L. Xiong INSTRUMENTAL MEASUREMENTS: Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness . N. M. Edwards, M. S. Izydorczyk, J. E. Dexter and C. G. Biliaderis SENSORY EVALUATION: Sensory Quality of Australian D'Agen Prunes in Relation to Fruit Maturity and Chemical Composition . K. J. Scott, C. M. C. Yuen and G.‐H. Kim FACTORS AFFECTING TEXTURE: Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology . L. J. Malcolmson, R. R. Matsuo and R. Balshaw FACTORS AFFECTING TEXTURE: Sensory and Physical Properties of Cakes with Bovine Plasma Products Substituted for Egg . C. C. Lee, J. A. Love and L. A. Johnson FACTORS AFFECTING TEXTURE: Flour, Starch and Composite Breadmaking Quality of Various Cassava Clones . G. Eggleston, P. E. Omoaka and A. U. Arowshegbe FACTORS AFFECTING TEXTURE: Flour, Starch and Alternative (Wheatless) Breadmaking Quality of Various Cassava Clones . G. Eggleston, P. E. Omoaka and A. U. Arowshegbe FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste . H. R. Kim, P. Muhrbeck and A.‐C. Eliasson FACTORS AFFECTING TEXTURE: Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts . K. Cooksey, B. P. Klein and F. K. McKeith FACTORS AFFECTING TEXTURE: Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions . T. Ponappa, J. C. Scheerens and A. R. Miller FACTORS AFFECTING TEXTURE: Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour . S. Bhattacharya, H. Das and A. N. Bose FACTORS AFFECTING TEXTURE: Changes in Textural Properties of Beef Longissirnus dorsi Muscle During Aging . K. Boakye and G. S. Mittal FACTORS AFFECTING TEXTURE: Effect of Ozone on Softening Enzymes, Sorbate, Pigment and Bacteria in Recycled Pickle Brine . A. R. Brigance and R. Buescher