TY - JOUR
AB - 1. General Principles: ‘The Effect of Pre‐rigor Changes on Meat Tenderness’, by R. P. Newbold and P. V. Harris 1. General Principles: ‘Basis of Meat Texture', by A. J. Bailey 1. General Principles: ‘Wheat‐grain Morphology and Its Relation to Dough Structure', by D. H. Simmonds 1. General Principles: ‘Electron Microscopical Studies on the Structure of Milk Fat and Protein', by E. Knopp 1. General Principles: ‘Physical and Chemical Differences in Gluten of Different Quality', by A. B. Vakar, V. S. Demidov, and T. M. Zabrodina 2. Instrumentation and Methodology: ‘A Comparison of Some Objective Methods Used to Assess Meat Tenderness', by P. E. Bouton and P. V. Harris 2. Instrumentation and Methodology: Instrumentation and Methodology ‘Thixotropy Measured Using a Weight Actuated Viscometer', by Oscar E. Araujo 2. Instrumentation and Methodology: ‘A Simple Apparatus for Determining the Consistency of Fruits and Various Products', by M. Medas 2. Instrumentation and Methodology: ‘Measuring the Consistency of Meat Products', by H. Halvarson 2. Instrumentation and Methodology: ‘A Simple Semi‐automatic Viscometer for the Estimation of Somatic Cells in Milk', by W. G. Whittlestone, H. de Langen and L. Cate 2. Instrumentation and Methodology: ‘Measurement of Crumb Strength of Madeira Cakes and Yeast‐Raised Bakery Products’ by W. Morandini, H. Egle and L. Wasserman 2. Instrumentation and Methodology: ‘Study of Selected Physical Characteristics of Finely Ground Sausage Meat', by S. Tyszkiewicz 2. Instrumentation and Methodology: ‘Oiling‐off Chromatogram in the Assessment of Butter Consistency’ by C. Bürki and E. Flückiger 3. Objective Measurements A. FOODS: ‘Texture Measurement of Canned Asparagus’ by A. M. Bermell, C. Calvo, and L. Duran 3. Objective Measurements A. FOODS: ‘Properties of Poly (1,4‐hexuronates) in the Gel State. I. Evaluation of a Method for the Determination of Stiffness', by O. Smidsrod, A. Haug, and B. Lian 3. Objective Measurements A. FOODS: ‘Properties of Poly (1,4‐hexuronates) in the Gel State. II. Comparison of Gels of Different Chemical Composition', by O. Smidsrod and A. Haug 3. Objective Measurements A. FOODS: ‘Postmortem Change in the Tensile Strength of Muscle Fibres and Their Relation to Tenderness of Poultry Meat', by R. Nakamura 3. Objective Measurements A. FOODS: ‘Texture Measurement of Individual Cooked Dry Beans by the Puncture Test', by M. C. Bourne 3. Objective Measurements A. FOODS: ‘Objective Measurement of Texture Variables in Raw and Processed French Fried Potatoes', by L. R. Ross and W. L. Porter 4. Factors Affecting Texture: ‘Textural Change in Precooked Lobster (Homarus Americanus) Meat During Refrigerated Storage, Freezing and Frozen Storage, by B. Dagbjartsson and M. Solberg 4. Factors Affecting Texture: ‘Improvement of the Texture of Dehydrated Celery by Glycerol Treatment', by J. W. Shipman, A. R. Rahman, R. A. Segars, J. G. Kapsalis, and D. E. Westcott 4. Factors Affecting Texture: ‘Effect of Some Variables on Consistency and Flavor of Stirred Yoghurt', by R. Martens, 4. Factors Affecting Texture: ‘Comparison of Pre‐cooked Irradiated Chicken and Lamb With and Without Partial Dehydration', by S. R. Agarwal, F. Heiligman, and E. M. Powers 4. Factors Affecting Texture: ‘The Relative Importance of Some Determinents of Beef Tenderness', by R. W. Purchas 4. Factors Affecting Texture: ‘Application of Thermal Analysis Methods to Liquid Egg', by H. Kiefer 4. Factors Affecting Texture: ‘Metal‐catalysed Lipid Oxidation and Changes of Proteins in Fish', by C. H. Castell 4. Factors Affecting Texture: ‘The Edible Meat Content of Capons and Cockerels of the Same Age and Breed: a Research Note', by T. D. Mahaderan and R. K. Kumrah 4. Factors Affecting Texture: ‘Dehydrated Celery: Effects of Predrying Treatments and Rehydration Procedures on Reconstitution', by H. J. Neumann 4. Factors Affecting Texture: ‘A Linear Programming Approach to Spaghetti Processing', by D. E. Walsh, K. A. Ebeling, and J. W. Dick 4. Factors Affecting Texture: ‘Firming of Potatoes; Biochemical Effects of Preheating', by L. G. Bartolome and J. E. Hoff 4. Factors Affecting Texture: Oilseed Proteins and Their Characteristics', by A. Rutkowski 4. Factors Affecting Texture: ‘Effects of Some Organic Acids on Physical Properties of Dough and the Quality of Wheat Bread', by L. N. Kazanskaya, I. M. Loginova, and L. K. Levando 4. Factors Affecting Texture: Palatability of Individual Muscles From Ovine Leg Steaks as Related to Chemical and Histological Traits', by H. R. Cross, G. C. Smith, and Z. L. Carpenter 4. Factors Affecting Texture: ‘Heat‐induced Milk Gels V. Chemical Factors Influencing the Firmness', by M. Kalab and D. B. Emmons 4. Factors Affecting Texture: ‘The Effects of Ultimate pH on Ovine Muscle: Mechanical Properties', by P. E. Bouton, P. V. Harris, and W. R. Shorthose 4. Factors Affecting Texture: ‘Studies on Fish Meat Jellies (Fish Sausage) IX. Relationship Between pH of Fish Meat Paste and Elasticity of Fish Meat Jellies', by M. Miyake and A. Tanaka 4. Factors Affecting Texture: ‘Influence of Freezing Rate on the Quality of Freeze‐dried Alaska Pollack', by Y. Matsuda 4. Factors Affecting Texture: ‘The Effects of Herbicides on Quality of Tomato and Snap Beans', by W. A. Sistrunk and R. Talbert 4. Factors Affecting Texture: ‘Properties of Glutens from Doughs Containing Components of Cheddar‐cheese Whey', by M. V. Zaehringer 4. Factors Affecting Texture: ‘Effect of Pasteurization Temperature of Cream on Properties of Butter Made by a Continuous Process', by D. Kackerauskis and A. Deksnis 4. Factors Affecting Texture: ‘Effects of Starch on the Texture of Kamaboko', by Y. Kaneko, T. Ito, O. Takagi, and K. Fukushima 4. Factors Affecting Texture: ‘Texturizing Process Controls Crispness and Rigidity of French Fried Potatoes', by M. Nonaka, M. L. Weaver, and E. Hautala 4. Factors Affecting Texture: ‘Acceptability Studies on Factors Involved in the Selection and Treatment of Whitefish (Coregonus Clupeaformis) for Canning', by K. Shaykewich, M. Vaisey, and A. W. Lantz
TI - LITERATURE ABSTRACTS
JF - Journal of Texture Studies
DO - 10.1111/j.1745-4603.1973.tb00853.x
DA - 1973-10-01
UR - https://www.deepdyve.com/lp/wiley/literature-abstracts-z0bEtm5c7z
SP - 390
VL - 4
IS - 3
DP - DeepDyve
ER -