LITERATURE ABSTRACTS

GENERAL PRINCIPLES Salivation of Sensory Panelists: Effects of Selected Psychophysiological Factors (Research Note). N.P. Bramesco and C.S. Setser (Dept. of Foods & Nutrition, Kansas State Univ., Manhattan, KS 66506–1407, USA). J. Sensory Studies 11 , 69–79 (1996). Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor. C.E. Wilson and W.E. Brown (corresponding author, Inst. of Food Red., Early Gate, Whiteknight Rd, Reading, RG6 6BZ, UK). J. Sensory Studies 12 , 69–86 (1997). Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables. A Critical Review. A.F. Rizvi and C.H. Tong (corresponding author, Dept. of Food Sci., Rutgers, the State Univ., Cook College, P.O. Box 231, New Brunswick, NJ 08903–0231, USA). J. Food Sci. 62 , 1–7 (1997). Covalent Cross‐linking Effects on Thermo‐Rheological Profiles of Fish Protein Gels.Time‐Resolved Shear Viscosity of Wheat Flour Doughs ‐ Effect of Mixing, Shear Rate and Resting on the Viscosity of Doughs of Different Flours.Development of Crispness in Cookies During Baking in an Industrial Oven.Anistotropic Mechanical Properties of Apples.A Transient Method for Determining Dynamic Viscoelastic Properties of Solid Foods.Dynamic Mechanical Properties of Frozen Meat.Methodology for Establishing Correlations Between Sensory and Instrumental Attributes for Crisp Products with Slight Texture Differences.Effect of Lecithin on the Viscoelastic Properties of 0‐Lactoglobulin‐stabilized Emulsion Gels. E.Heat‐Induced Gelation Properties of Surmimi From Mechanically Separated Chicken.Cell Wall Changes and Partial Prevention of Fruit Softening in Prestorage Heat Treated ‘Anna; Apples.