GENERAL PRINCIPLES

Perceived Texture: Direct and Indirect Methods for Use in Product Development. F.R. Jack. Rheology of [Carrageenan Gels Containing Caseins. M.G. Lynch and D.M. Mulvihill. A Contribution to the Study of Staling of White Bread: Effect of Water and Hydrocolloid. S. Davidou, M. LeMeste, E. Debever. Relationship Between the Sponge Structure of Starch Bread and Its Mechanical Properties. C.J.A.M. Keetels, T. van Vliet. Cultivar and Maturity Effects on Muskmelon Colour, Texture and Cell Wall Polysaccharide Composition. V. Simmdjuntak, D. M. Barrett. Cultivar and Frozen Storage Effects on Muskmelon (Cucumis melo) Colour, Texture and Cell Wall Polysaccharide Composition. V. Simandjauntak, D.M. Barrett. Rheology of Milk Protein Gels and Protein‐Stabilized Emulsion Gels Cross‐Linked with Transglutaminase. E. Dickinson. Rheological and Biochemical Characteristics of High‐Pressure‐and Heat‐Induced Gels from Blue Whiting Muscle Proteins. M. Perez‐Mateos, H. Lourenco, P. Montero and A.J. Borderia. New Approaches to Understanding and Controlling Cell Separation in Relation to Fruit and Vegetable Texture. K. W. Waldron. Disulfide Bonds Influence the Heat‐induced Gel Properties of Chicken Breast Muscle Myosin. A.B. Smyth, D.M. Smith. Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation. K. Wehrle and A. E. Arend. INSTRUMENTATION & METHODOLOGY Analyzing the Texture of Pasta for Quality Control. J. Smewing. Determining Rheological Properties of Cereal Products Using Dynamic Mechanical Analysis in Compression Mode. D. Weipert. Measurement of Extrusion Effects by Viscosity Profile Using the Rapid Visco Analyzer. P.J. Whalen, M.L. Bason, R.I. Booth, C.E. Walker and P.J. Williams. Instrumental Measurements of Raw and Cooked Gluten Texture. Z. Czuchajowska. Predicting a Hardness Measurement Using the Single Kernel Characterization System. C.S. Gaines, P.F. Finney, L.M. Fleege and L.C. Andrew. Tortilla Bending Technique: An Objective Method for Corn Tortilla Texture Measurements. E.L. Suhendro. Capillary Rheometry of Corn Endospermt Glass Transition, Flow Properties, and Melting of Starch. W. Zhang, K.C. Hoseney. INSTRUMENTAL MEASUfCEMENTS Dynamic Mechanical Properties of Frozen Meat. M.J. King. SENSORY EVALUATION Instrumental and Sensory Measurement of Beef Patty and Sausage Texture. M.M. Farouk. SENSORY MEASUREMENTS Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling. F.R. Jack, J.R. Piggott and A. Paterson. Physical, Compositional and Sensory Properties of French Fry‐Type Products from Five Sweetpotato Selections. W.M. Walter, Jr. Sensory Texture Profiling ‐ Historical and Scientific Perspectives. A. S. Szczesniak. FACTORS AFFECTING TEXTURE. Effect of Storage on Texture. AS. Szczesniak. Solute Infusion Effects on Texture of Minimally Processed Kiwifruit. V. Muntada. Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment. J.A. Lucey. Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching. V.D. Truong, W.M. Walter. Texture of Glassy Corn Cakes as a Function of Moisture Content. Y. Li, K.M. Kloeppel and F. Hsieh.