LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effet of Carboxymethylcellulose on the Perception of Volatile Compounds: Study of Some Odour‐Texture Interactions . S. Villaneuva‐Rodriguez, B. Colas and F. Sauvageot GENERAL PRINCIPLES: Influence of Temperature on the Dynamic and Steady‐Shear Rheology of Pectin Dispersions . J. A. Lopes da Silva, M. P. Gonçalves and M. A. Rao GENERAL PRINCIPLES: Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours . O. Rattan, M. S. Izydorczyk and C. G. Biliaderis GENERAL PRINCIPLES: Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy . J. J. G. van Soest, D. d e Wit, H. Tournois and J. F. G. Vliegenthart GENERAL PRINCIPLES: At Last, a True Liquid‐Phase Yield Stress . R. D. Spaanz and M. C. Williams METHODOLOGY & INSTRUMENTATION: Compressive Stress‐Strain Relationships of Agglomerated Instant Coffee. (Res. Note) C. Nuebel and M. Peleg METHODOLOGY & INSTRUMENTATION: A Large‐Scale Field Coaxial Cylinder Rheometer for the Study of the Rheology of Natural Coarse Suspensions . P. Coussot and J.‐M. Piau METHODOLOGY & INSTRUMENTATION: Estimation of the Wall Slip Velocity in the Capillary Flow of Potato Granule Pastes . P. J. Halliday and A. C. Smith INSTRUMENTAL MEASUREMENTS: Thermal Softening of Potatoes and Carrots . G. S. Mittal INSTRUMENTAL MEASUREMENTS: Apple Bruising Thresholds for an Instrumented Sphere . D. W. Pang, C. J. Studman and H. Banks INSTRUMENTAL MEASUREMENTS: Relationship of Sonic Resonant Frequency to Compression Tests and Magnes‐Taylor Firmness of Apples During Refrigerated Storage . J. A. Abbott and L. A. Liljedahl SENSORY MEASUREMENTS: Foods Associated with Descriptive Texture Terms . H. Rohm, Doris Jaros, U. Fischer and S. Lailach SENSORY MEASUREMENTS: Texture of Sweet Orange Gels by Free‐Choice Profiling . E. Costell, C. Trujillo, M. H. Damasio and L. Duran SENSORY MEASUREMENTS: Research of Selective Tests for Discerning “Efficient Assessor” in Texture Profiling . S. Rousset‐Akrim, J.‐F. Martin, C. Pilandon and C. Touraille FACTORS AFFECTING TEXTURE: Properties of Dextran as a Cryoprotectant in Ice Cream . R. D. McCurdy, H. D. Goff and D. W. Stanley FACTORS AFFECTING TEXTURE: Firming Effects in Danish Pastry . L. G. Sternhagen and R. C. Hoseney FACTORS AFFECTING TEXTURE: Fermented Dairy Ingredients for Bread: Effects on Dough Rheology and Bread Characteristics . P. Gélinas, J. Audet, O. Lachance and M. Vachon FACTORS AFFECTING TEXTURE: Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties . Y. Inoue, H. D. Sapirsein and W. Bushuk FACTORS AFFECTING TEXTURE: Moisture Redistribution Throughout the Bread Loaf During Staling and Its Effect on Mechanical Properties . L. Piazzaa and P. Masi