LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Viscoelastic Behavior of f3-Lactoglobulin Gel Structures. M. Stading and A.-M. Hermansson

GENERAL PRINCIPLES: Effect of Ammonium Salts on Rheological and Thermal Properties of Kappa-Carrageenan Gels. M. Watase

GENERAL PRINCIPLES: Dough Structure, Dough Rheology and Baking Quality. A. H. Bloksma

GENERAL PRINCIPLES: Correlation of Protein Sulfhydryls with the Strength of Heat-Formed Egg White Gels White Gels (Res. Note). B. A. Margoshes

GENERAL PRINCIPLES: Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels. K. Katsuta

GENERAL PRINCIPLES: Rheological Characterization of Crosslinked Waxy Maize Starch Solutions Under Low Acid Aseptic Processing Conditions Using Tube Viscometry Techniques. R. V. Dail

GENERAL PRINCIPLES: Changing the Viseoelastie Properties of Cooked Rice Through Protein Disruption. B. R. Harnaker and V. K. Griffin

INSTRUMENTAL MEASUREMENTS: Influence of Composition on the Resistance to Compression of Kappa Carrageenan-Locust Bean Gum-Guar Gum Mixed Gels: Relationship Between Instrumental and Sensorial Measurements. M. H. Damasio, S. M. Fiszman, E. Costell and L. Duran

METHODOLOGY AND INSTRUMENTATION: Impact Damage to Soybean Seed as Affected by Surface Hardness and Seed Orientation. M. D. Evans and R. G. Holmes

METHODOLOGY AND INSTRUMENTATION: Determining Viscosity of Fluid Foods by Continuous Lift (Res. Note). C. H. Runyon and K.L. McCarthy

METHODOLOGY AND INSTRUMENTATION: A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup. N. G. Stoforos and D. S. Reid

METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Dough Properties. D. W. Creighton and R. C. Hoseney

METHODOLOGY AND INSTRUMENTATION: Use of a Kramer Shear Cell to Measure Cracker Flour Quality. D. W. Creighton and R. C. Hoseney

METHODOLOGY AND INSTRUMENTATION: Physical and Structural Properties of Wheat Endosperm Associated with Grain Texture. G. M. Glenn and R. M. Saunders

FACTORS AFFECTING TEXTURE: Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans. K. Skierkowski

FACTORS AFFECTING TEXTURE: Effects of Salts and pH on Heating-Related Softening of Snap Beans. J. P. Van Buren, W. P. Kean, B. K. Gavitt

FACTORS AFFECTING TEXTURE: Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn. L. 0. Pordesimo, R. C. Anantheswaran

FACTORS AFFECTING TEXTURE: Effect of Ingredients on Physical/Structural Properties of Extrudates. D. Moore

FACTORS AFFECTING TEXTURE: Effect of Surimi Addition to Fresh Pasta on Ultra-Structure and Cooked Firmness (Res. Note). S-H. Kim, Y-W. Huang and J. A. Carpenter

b

FACTORS AFFECTING TEXTURE: Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology. A. Hamza-Chaffai

FACTORS AFFECTING TEXTURE: Alginate Texturization of Highly Acid Fruit Pulps and Juices (Res. Note). G. Kaletunc, A. Nussinovitch and M. Peleg

FACTORS AFFECTING TEXTURE: Texture Characteristics of Reheated Bread. D. E. Rogers, L. C. Doescher and R. C. Hoseney

FACTORS AFFECTING TEXTURE: Thermomechanical Analysis of Gluten-Starch-Water Mixtures. Influence of Testing Conditions and Composition. S. Cavella, L. Piazza and P. Masi

b

FACTORS AFFECTING TEXTURE: Effect of the Attachment of Valine Residues on the Physicochemical and Functional Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. Howell

FACTORS AFFECTING TEXTURE: Flour Quality Tests for Selected Wheat Cultivars and Their Relationship to Arabic Bread Quality. Ken J. Quail, Graham J. McMaster