Literature Abstracts

GENERAL PRINCIPLES: Influence of Rheological Properties of Fluid and Semisolid Foods on the Performance of a Filler . M. A. Rao, H. J. Cooley GENERAL PRINCIPLES: Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle . N. C. Bertola, A. E. Bevilacqua and N. E. Zaritsky GENERAL PRINCIPLES: Whey Protein Gels: Fracture Stress and Strain and Related Microstructural Properties . S. R. Bottcher and E. A. Foegeding GENERAL PRINCIPLES: Flow Curves with a Maximum . J. R. A. Pearson GENERAL PRINCIPLES: The Glassy State Phenomenon in Applications for the Food Industry: Application of the Food Polymer Science Approach to Structure‐Function Relationships of Sucrose in Cookie and Cracker Systems . L. Slade, H. Levine, J. Ievolella and M. Wang INSTRUMENTATION AND METHODOLOGY: The Effect of Masticatory Patterns as Measured by Time‐Intensity and Electromyography on the Perceptions of Bovine Muscle Tenderness . L. M. Duizer, E. A. Gullett and C. J. Findlay INSTRUMENTATION AND METHODOLOGY: A Quantitative Method for the Determination of Shreddability of Cheese . C. Aoistolopoulos and R. J. Marshall INSTRUMENTATION AND METHODOLOGY: Finite‐Element‐Based Modal Analysis of Fruit Firmness . H. Chen and J. De Baerdemaeker INSTRUMENTATION AND METHODOLOGY: Axial Flow Through a Narrow Annulus. I. The Kinetic Energy Correction . I. M. Krieger INSTRUMENTATION AND METHODOLOGY: Effect of Free Surface and Inertia on Viscoelastic Parallel Plate Flow . D. O. Olagunju INSTRUMENTATION AND METHODOLOGY: The Rheological Properties of Rice Grain . P. K. Chattopadhyay and D. D. Hamann SENSORY ASSESSMENT: Measuring Sources of Error in Sensory Texture Profiling of Ice Cream . B. M. King and P. Arents SENSORY ASSESSMENT: Using Cumulative Ranks to Detect Individual Differences in Sensory Profiling . T. Naes, D. Hirst and P. Baardseth SENSORY ASSESSMENT: Relationships Between Sensory Quality Attributes and Kernel Chemical Composition of Fresh‐Frozen Sweet Corn . F. Azanza, J. A. Juvik and B. P. Klein FACTORS AFFECTING TEXTURE: Effect of Heat Treatment on Firmness of Apples and Apple Slices . D. M. Kim N. L. Smith and C. Y. Lee FACTORS AFFECTING TEXTURE: Relationship Between Fissured Kernels and Cooking Characteristics of Rice . N. Singh, B. Singh and K. S. Sekhon FACTORS AFFECTING TEXTURE: Impact of Temperature and Cellulase Treatments on Rheological Behavior of Potato Tuber Cell Suspensions . I. Shomer, M. A. Rao, M. C. Bourne and D. Levy FACTORS AFFECTING TEXTURE: Emulsifying Capacity of Fish Mince from Several Species During Frozen Storage . A. Huidobro and M. Tejada FACTORS AFFECTING TEXTURE: Crisp Quality of Two Potato Varieties: Effects of Dehydration and Rehydration . K. D. Kulkarni, N. Govinden and D. N. Kulkarni FACTORS AFFECTING TEXTURE: Preliminary Development of Intermediate Moisture, Pasteurised Mackerel (Scornberjuponicus marplantensis) Chunks . G. L. Sanchez Pascua, M. R. Casales and M. I. Yeannes FACTORS AFFECTING TEXTURE: Effect of Storage, Soaking and Cooking Method on Cookability of Cowpeas . K. Liu and K. H. McWatters FACTORS AFFECTING TEXTURE: Tenderness and Its Variation of Broiler Breast Meat Harvested from Electrically Stimulated Carcasses Y. LI, T. J. Siebenmorgen, C. L. Griffis, R. E. Wolfe, R. L. Dake and J. E. Webb FACTORS AFFECTING TEXTURE: Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture . J. E. Krueger, M. H. Anderson and J. E. Dexter GENERAL PRINCIPLES: Fracture Properties of Konjac Mannan Gel: Effect of Gel Temperature . S. E. Case and D. D. Hamann GENERAL PRINCIPLES: Studies on Frozen Doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw‐Freeze Cycles . Y. Inoque, H. D. Sapirstein, S. Takayanagi and W. Bushuk INSTRUMENTAL MEASUREMENTS: Characterization of Texture and Mechanical Properties of Starch Gels . H. Inaba, M. Hoshizawa, T. Adachi, Y. Matsumura and T. Mori INSTRUMENTAL MEASUREMENTS: Thixotropic Behaviour of Concentrated Fruit Pulps . J. E. Lozano and A. Ibarz INSTRUMENTAL MEASUREMENTS: Rheological Behaviour of Bentonite ‐ Apple Juice Dispersions . T. Dik and M. Ozilgen INSTRUMENTAL MEASUREMENTS: Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K . K. Hayakawa and T. Akiyama INSTRUMENTAL MEASUREMENTS: Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear . B. Yoo, A. A. Figueiredo and M. A. Rao INSTRUMENTAL MEASUREMENTS: Rapid Visco‐Analyzer (TVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums . Y. A. Bahnassey and Wm. M. Breene INSTRUMENTAL MEASUREMENTS: Shear Thinning Properties of Sorghum and Corn Starches . V. Subramanian, R. C. Hoseney and P. Brame‐Cox INSTRUMENTAL MEASUREMENTS: Summary of Doctorate Thesis . E. N. S. I. A.