TY - JOUR
AB - The Estimation of Rheologically Important Thiol and Disulphide Groups in Dough’, by I. K. Jones, J. W. Phillips, and F. J. R. Hird. Rheological Studies of Various Agar Gels’, by M. Watase. Ultrastructural Changes in Unwhipped and Whipped Egg Albumen Containing Sodium Hexametaphos‐phate and Triethyl Citrate Plus Trisodium Citrate’, by R. Meyer and N. N. Potter. Relation of the Energy Value of Gluten and Some Characteristic Chemical Bonds in Its Structure’, by B. Sebecic, J. Momirovic‐Culjat and L. Balint. Structure and Formation of the Gelatin Gel’, by I. Tomka, I. Bohonek, H. Spühler, and M. Ribeaud. The Kinetics of the Development of Rigidity in Gelatin Gels’, by R. J. Croome. Microstructure of Cheddar Cheese: Sample Preparation and Scanning Electron Microscopy’, by M. F. Eino, D. A. Biggs, D. M. Irvine, and D. W. Stanley. Stresses in a Maxwell Viscoelastic Cylinder Due to Transient Temperature and Moisture Gradients’, by R. N. M. Rao. Studies on RheologicaJ Properties of Foodstuffs. IV. The Viscosities of Methylcellulose ‐ Citric Acid ‐ Water System’, by D. Yamamoto and N. Iso. The Role of Viscosity Measurements in Continuous Process in the Confectionery Industry’, by R. Lasztity, J. Major, and A. Salgo. Studies on Correlation Between Viscoelastic Properties and Texture of Kamaboko’, by A. Suzuki, M. Sakai, I. Kashiki, and M. Miki. Correlation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters’, by G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama. Single‐Puncture Maturometer’, by J. N. Huntington and P. J. Rutledge. Vacuum Viscosimeter for Dough’, by E. B. Zolotov, V. V. Bondarenko and V. N. Kaban. Growth, Ripening and Storage of Tomato Fruits. I. The Measurement of Softening During the Ripening of Tomato Fruits’, by N. Stenvers, J. W. Pudolphij and J. Bruinsma. Cooked Macaroni Stickiness Tester’. Use of the Ridgelimeterr for the Quality Evaluation of Liquid Apple Pectin Extracts’, by P. Molnar. The FFL Olive Pressure Tester: An Instrument for Measuring the Firmness of Spanish‐type Green Olives’, by J. L. Etchells, I. D. Kittel, R. E. Kelling, T. A. Bell. R. J. Monroe, and H. P. Fleming. Effects of Methods and Apparatus on Starch Viscosity Measurements’, by G. Tegge, W. Kempf, and F. Rodel. Changes in Capacitance and Conductivity of Wheat Bread Crumb with Storage Time’, by A. Zaussinger, D. Knorr, and J. Weiss. Textural Changes in Ripening Peaches’, by M. C. Bourne. Some Qualitative Aspects of Bovine Meat Evaluated With “Texturometer”, by D. Matassino, E. Cosentino and A. Bordi. Some Physical Traits of Bovine Carcasses Muscles Evaluated With the “Texturometer”, by D. Matassino, A. Bordi, P. Colatiuglio, E. Cosentino, F. Casalini and G. Chiericato. Beef Carcass Evaluation With “Texturometer” Regarding the Meat Aging Period and Breed’, by E. Cosentino, P. Colatruglio, A. Girolami, A. Bordi, V. Mammarella and D. Matassino. Comparison on Meat Quality Between Buffalo and Bovine Calves. I. Myorheological Characteristics at the Age of 20 weeks’, by D. Matassino, A. Romita, P. Colatruglio and A. Bordi. Rheological and Sensory Evaluations of Sweet Corn Maturity’, by M. A. Tung, M. R. Garland, A. R. Maurer and T. K. Watson. Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti’, by R. R. Matsuo and G. N. Irvine. The Mechanical Strength Characteristics of Fish’, by A. Z. Umantsev. A Study of Mechanical Strength of Sprats and Herrings’, by A. Z. Umantsev, G. P. Ionas and A. V. Rozanova. Texture Changes in Kamaboko Under Pressure and its Recovery’, by Y. Yamano, M. Emoto, and Y. Fukui. Texture Measurements of Kamaboko by Texturometer and Universal Testing Machine’, by Y. Yamano, M. Emoto, M. Yoshioka and Y. Fukui. The Effect of Machine Rolling and Moisture Content of Flaky Pastry on its Properties and on the Quality of the Finished Products’, by A. N. Andreev and I. E. Sadovyi. Factors Affecting the Non‐Destructive and Destructive Methods of Measuring Egg Shell Strength by the Quasi‐Static Compression Test’, by P. W. Voisey (Eng. Res. Service) and R. M. G. Hamilton. Some Rheological Properties of Whipped Toppings’, by M. Tanaka and J. M. deMan. Studies of Shearing Properties of Tvorog Mass’, by B. A. Musabaev, A. V. Gorbatov, V. D. Kosoi and O. P. Boroviková. Strength of Bonding of Food Soils to Dishes’, by J. H. Day. Value of Coagulum Firmness Measurement by an Instrumental Method in Determination of Curd Cutting Time in Commercial Cheesemaking’, by J. Budny Determination of Clotting Power of Milk Clotting Enzymes’, by I. J. Kopelman and U. Cogan Seasonal Variations of Trans Fatty Acids in Butter Fat, with Regard to Butter Consistency’, by L. V. Nielsen Effects of the Initial Thickness of the Sample on the Shear Characteristics of Meat’, by P. Sale and C. Touraille Textural Quality Prediction of Reheated Frozen French Fried Potatoes by Objective Testing of Raw Stock’, by L. R. Ross and W. L. Porter Manufacture of Camembert from Ultrafiltration Concentrates’, by D. Prokopek, E. Voss, and J. Thomasow, Loss of Structure in Freeze‐Dried Carbohydrates Solutions: Effect of Temperature, Moisture Content and Composition’, by S. Tsourouflis, J. M. Flink and M. Karel The Connective Tissues of Fish. VIII. Comparative Studies on Hake, Cod and Catfish Collagens’, by K. Yamaguchi, J. Lavéty, and R. M. Love Eating Quality of Hot Deboned Beef’, by E. Dransfield, A. J. Brown, and D. N. Rhodes Milk Gel Structure. 5. Microstructure of Yoghurt as Related to the Heating of Milk’, by M. Kalab*, D. B. Emmons*, and A. G. Sargant** Similarity Analysis of Viscoelastic Models’, by B. Drake and S. Jonsson Effect of Freezing Temperature on Tenderness of Light and Dark Broiler Meat’, by F. E. Cunningham Contribution of Intramuscular Collagen to the Tenderness of Meat from Chickens of Different Ages’, by R. Nakamura, S. Sekoguchi and Y. Sato Accelerated Conditioning of Lamb’, by B. B. Chrystall and C. J. Hagyard Shear Value of Beef Longissimus Dorsi in Relation to Muscle Fiber Size and Type’, by J. Wismer‐Pedersen, A. J. Moller, B. B. Andersen, and T. Liboriussen Effects of Aging and Cooking on the Tenderness of Beef Muscle’, by C. L. Davey, A. F. Niederer, and A. E. Graafhuis Effect of Post‐rigor Muscle Length on the Texture of Meat’, by E. Dransfleld and D. N. Rhodes Protein Composition and Tenderness of Cow Meat’, by G. Masson and J. R. Moreau Peak Shear‐Force Values Obtained for Veal Muscle Samples Cooked at 50 and 60d̀C: Influence of Aging’, by P. E. Bouton, P. V. Harris, and W. R. Shorthose The Influence of Freezing Time Post Mortem and Storage Time of Frozen Porcine M. Longissimus Dorsi on Diffusion of Brine and Some Characteristics of the Muscles. I. Study of the Influence on NaCl Diffusion and pH, WHC and Plasticity. Contribution to the Rheology of Milk’, by H. Randhahn Temperature Hysteresis of Milk Viscosity’, by J. Blahovec, R. Janal, and K. Zadrazil Effect of Moisture Content on Hardness of Butter’, by R. S. Jebson Effect of Firmness of Interphase Adsorption Layers of Casein on Emulsion Stability’, by N. I. Kozin, B. Kh. Darchiev Rheology of Casein Solutions’, by C. Towler Effect of Melting Salts on the Texture of Processed Cheese. I. Effect of Condensed Phosphate on the Texture of Processed Cheese’, by I. Nakajima, K. Tatsumi, and E. Furuichi The Influence of Starter, Cheddaring and Pressing on Cheddar Cheese Texture’, by G. F. Hoglund, T. F. Fryer, and J. Gilles Rheological Properties, Amino Acid Composition and Bread Quality of Hard Red Winter Wheat, Rye and Triticale’, by T. Haber, A. S. Seyam and O. J. Banasik Structural Differences Between Glutens of Varying Quality and Between Their Protein Components’, by A. B. Wakar, E. G. Pritschep and W. W. Kolpakowa Rheological Properties and Bread Quality of Wheat and Rice Starch Composite Flours’, by A. M. Seyam and F. C. Kidman Molecular and Gel Properties of Starch and Texture of Rice Products’, by B. O. Juliano, A. A. Antonio, C. M. Perez, and G. B. Cagampang Material Characteristics for a Rheological Model of the Potato’, by K. Baganz Texture of Cooked Potatoes. Relationship Between Compressive Strength, Pectic Substances and Cell Size of Redskin Tubers of Different Maturity’, by J. C. Hughes, R. M. Faulks and A. Grant ‘The Relation of Chemical Composition to Storage Temperature Induced Changes in Mealiness of Kennebec Potatoes as Measured by Extrusion Force and Viscosity’, by S. C. Ridley Effect of Sodium Chloride on Rehydration of Freeze‐dried Carrots’, by J. C. Curry, E. E. Burns, and N. D. Heidelbaugh Studies on the Texture of Salad Dressings Containing Xanthan Gum’, by M. Tanaka and H. Fukuda Effect of CaCI2 on Texture and Color of Black Olives in Brine’, by M. J. Fernandez Diez, J. J. Minguez Mosquera, and M. Carvajal Averez Changes in Pectic Compounds of Apples During Normal and Controlled Atmosphere Storage’, by D. Seipp Implications and Chemical Testing of Two Rhizopus Fungi in Softening of Canned Apricots’, by J. M. Ogawa Effects of Soy Sauce on the Texture of Foods During Cooking. I’, by K. Nakatani, F. Matsumoto and Y. Sakurai Effects of Soy Sauce on Texture of Food During Cooking. II’, by K. Nakatani, F. Matsumoto and Y. Sakurai Improvement of Texture of Frozen Vegetables by Stepwise Blanching Treatments (Technical Note)’, by E. Steinbuch The Use of a Rotational Fitting Technique in the Interpretation of Sensory Scores for Different Characteristics’, by J. M. Harries and H. J. H. MacFie
TI - LITERATURE ABSTRACTS
JF - Journal of Texture Studies
DO - 10.1111/j.1745-4603.1977.tb01160.x
DA - 1977-06-01
UR - https://www.deepdyve.com/lp/wiley/literature-abstracts-0jZcmwBCiR
SP - 485
VL - 7
IS - 4
DP - DeepDyve
ER -