LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts . R. Pressey GENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield . S. H. I. Al‐Mashat and C. A. Zuritz GENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture . J. S. Chen, C. M. Lee and C. Crapo GENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality . K. Katsaras and K. D. Budras INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High‐Methoxyl Pectin/Fructose Gels . M. A. Rao and H. J. Cooley INSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening . R. Thiagu, N. Chand and K. V. R. Ramana METHODOLOGY & INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions . L. de Vargas, J. Perez‐Gonzalez and J. de J. Romero‐Barenque METHODOLOGY & INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs . H. Huang and J. L. Kokini METHODOLOGY & INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility . S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. Keener METHODOLOGY & INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility . S. A. Watson and H. M. Keener SENSORY ASSESSMENT: A Study of Texture‐Flavor Interactions Using Free‐Choice Profiling . I. Jaime, D. J. Mela and N. Bratchell FACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties . M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. Reagan FACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties . K. Schmidt, A. Lundy, J. Reynolds and L. N. Yee FACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low‐Moisture Part‐Skim Mozzarella Cheese . H. A. Diefes, S. S. H. Rizvi and J. A. Bartsch FACTORS AFFECTING TEXTURE: Base‐Mediated Firmness Retention of Sweetpotato Products . W. M. Walter, Jr., H. P. Fleming and R. F. McFeeters FACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients . B. Yoo and C. M. Lee FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste . H. R. Kim, P. Muhrbeck and A.‐C. Eliasson FACTORS AFFECTING TEXTURE: Amylopectin‐Staling of Cooked Nonwaxy Milled Rices and Starch Gels . C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. Biliadens FACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes . R. A. Miller and R. C. Hoseney FACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust . D. M. Larsen, C. S. Setser and J. M. Faubion GENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour . H. Luyten W. Kloek and T. van Vliet INSTRUMENTATION & METHODOLOGY: Development of a Single‐Kernel Wheat Characterization System . C. R. Martin. R. Rouser and D. L. Brabec INSTRUMENTATION & METHODOLOGY: Measurement of Single‐Kernel Wheat Hardness Using Near‐Infrared Transmittance . S. R. Delwiche INSTRUMENTATION & METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness . H. Chen and J. Dr Baerdemaeker INSTRUMENTATION & METHODOLOGY: Breakage Susceptibility of Corn of Different Stress‐Crack Categories . S. Gunasekaran and K. Muthukumarappan