LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches. G. Della Valle, P. Colonna, A. Patria and B. Vergnes GENERAL PRINCIPLES: Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point . A.E. Labropoulos, Shan‐Hui Hsu GENERAL PRINCIPLES: Kinetics of Thermal Softening of Six Legumes During Cooking . A. Anzaldua‐Morales, A Quintero and R. Balandrain GENERAL PRINCIPLES: Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides . N.M. Edwards, C.G. Biliaderis and J.E. Dexter INSTRUMENTAL MEASUREMENTS: Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate . N. Lagoueyte, A. Lagaude and B. Tarodo de la Fuente FACTORS AFFECTING TEXTURE: Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness . H. Wang, J.R. Claus and N.G. Marriott FACTORS AFFECTING TEXTURE: Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time . Z. Ustunol, K. Kawachi and J. Steffe FACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese . S. Raphaelides, K.D. Antoniou and D. Petridis FACTORS AFFECTING TEXTURE: Texture of Cheddar Cheese as Influenced by Fat Reduction . A. Bryant, Z. Ustunol and J. Steffe FACTORS AFFECTING TEXTURE: Blanch Temperature/Time Effects on Rheological Properties of Applesauce . A.M. Godfrey Usiak, M.C. Bourne and M.A. Rao FACTORS AFFECTING TEXTURE: Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology . J.C. Jackson, M.C. Bourne and J. Barnard