Literature Abstracts
Authors: S. P. , S. A. , H. A. , M. J. d. , S. A. , FOODS A. , S. A. , M. J. d. , S. A. , PHARMACEUTICALS B. , FOODS A. 
Published: February 2007

1. General Principles: ‘Application of the Statistical Theory of Rubber Elasticity to the Effect of Heat on Wheat Gluten’, by R. Bale and H. G. Muller.1. General Principles: ‘Processing of Non‐Newtonian Foods’, by S. D. Holdworth (Fruit and Veg. Preserv. Res. Assoc., Chipping Camden, Glos., England), Process Biochem. 4 (10) (October, 1969), 15–21, 33.1. General Principles: ‘A Quick Method of Measuring the Surface Texture of Aggregate’, by D. F. Orchid and W. O. Yondell (School of Highway Eng., Univ. of South Wales, Rendwick, N. S. W.), paper presented at the Australian Road Res. Board's 1970 Biennial Conf.1. General Principles: ‘The Deformation and Fracture Behaviour of the Binder in Bituminous Road Surfacing Materials under Traffic Loading’, by E. J. Dickinson and H. P. Witt (Australian Road Research Board, 60 Denmark Street, Kew. Vic. 3101, Aust.), paper presented at the Australian Road Research Board, 1970 Biennial Conference.2. Instrumentation and Methodology: ‘Design and Evaluation of a Pressure Attachment for a Rotational Rheometer’, by K. R. M. Vora, L. L. Augsburger, and R. F. Shangraw (Dept. of Pharmacy, School of Pharmacy, University of Maryland, Baltimore, Maryland 21201, U. S. A.), J. Pharm. Sci. 59 (1970), 1012–16.2. Instrumentation and Methodology: ‘Materials for Standardizing the FMC Tenderometer’, by L. M. Staley (Univ. of British Columbia, Vancouver, B. C., Canada), Can. Inst. Food Technol. J. 3 (1970), 116–117.2. Instrumentation and Methodology: ‘An Electronic Recording Viscometer for Food Products’, by P. W. Voisey and J. M. deMan (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa and Univ. of Guelph, Guelph, Canada), Can. Inst. Food Technol. J. 3 (1970), 130–135.2. Instrumentation and Methodology: ‘Test Cells for Objective Textural Measurements’, by P. W. Voisey (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa), Can. Inst. Food Technol. J. 3 (1970), 93–102.3. Objdve Measurements: ‘An Empirical Equation Describing the Firming of the Crumb of Bread’, by E. M. A. Willhoft (Lyons Central Labs, 149 Hammersmith Rd., London W14), Chem. Ind. 8 (1970), 1017.3. Objdve Measurements: ‘De la rhéologie des systèmes aqueux à base de gommes’, by R. A. Schutz (Mulhouse‐Dornach, France), Stärke 22 (1970), 116–125.3. Objdve Measurements: ‘Chopin Teleplastometer Study of Dough Consistency, Preliminary Tests’, by J. J. Etienne and M. Dubois (Lab. Grands Moulins, Bobigny, France), Bull. Anciens Elèves Ecole Franç. Meunerie, No. 236 (1970), 94–100.3. Objdve Measurements: ‘The Rheological Evaluation of Semisolids’, by L. H. Block and P. P. Lamy (Duquesne Univ. Pittsburgh, and Univ. of Maryland, Baltimore, Md., U. S. A.), J. Soc. Cosmet. Chem. 21 (1970), 645–660.4. Factors Affecting Texture: ‘Comparison of Tennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment’, by U. S. Ashworth and Joseph Nebe (Washington State Univ., Pullman, Wash. 99163, U. S. A.), J. Dairy Sci. 53 (1970), 415–419.4. Factors Affecting Texture: ‘Gelation Temperatures of Starch as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and Some Other Additives’, by S. Y. Gersma (Technical Univ. Delft, Julianalaan 67, Delft, Netherlands), Stärke 22 (1970), 3–9.4. Factors Affecting Texture: ‘Disodium Dihydrogen Pyrophosphate Blanch and the Texture of French Fries’, by A. S. Jaswal (Res. Prod. Counc., Frederickton, New Brunswick, Canada), Am. Potato J. 47 (5) (1970), 145–7.4. Factors Affecting Texture: ‘Nonstarch Polysaccharides and the Texture of French Fried Potatoes’, by A. S. Jaswal (Res. Prod. Counc., Fredericton, New Brunswick, Canada), Am. Potato J. 47 (1970), 311–316.4. Factors Affecting Texture: ‘Food Processing Characteristics of Soybean 11S and 7S Proteins. I. Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu‐Gel’, by K. Saio, M. Kamiya, and T. Watanabe (Food Res. Inst., Ministry of Agric. and Forestry, Japan), Agr. Biol. Chem. 33 (1969), 1301–8.4. Factors Affecting Texture: ‘Modifying the Texture of Processed Apple Slices’, by R. C. Wiley and Y. S. Lee (Univ. of Maryland, College Park, Md., U. S. A.), Food Technol. 24 (1970), 1168–70.4. Factors Affecting Texture: ‘Factors Influencing the Curd Tension of Rennet Coagulated Milk; Salt Balance’, by J. J. S. Jen and U. S. Ashworth (Washington State Univ., Pullman, Wash., U. S. A.), J. Dairy Sci. 53 (1970), 1201–6.4. Factors Affecting Texture: ‘Physical and Chemical Properties of Epimysial Acid‐Soluble Collagen From Meats of Varying Tenderness’, by W. G. Kruggel, R. A. Field, and G. J. Miller (Univ. of Wyoming, Laramie, Wyo., U. S. A.), J. Food Sci. 35 (1970), 106–110.4. Factors Affecting Texture: ‘Cream Puffs Prepared with Frozen, Foam‐Spray‐Dried, Freeze‐Dried, and Spray‐Dried Eggs’, by Kaye Funk, Mary E. Zabik, Gisele Charlebois, and Doris M. Downs (Departments of Institution, Administration and Foods and Nutrition, Michigan State Univ., East Lansing, U. S. A.), Cereal Chem. 47 (1970), 324–331.4. Factors Affecting Texture: ‘Effects of Amylases and Metals on the Pasting Properties of Wheat Flour, Determined by the Amylograph and by Hagberg’s Falling‐Number Method', by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand), Cereal Chem. 47 (1970), 483–491.4. Factors Affecting Texture: ‘Inactivation of Cereal Alpha‐Amylase by Brief Acidification: The Pasting Strength of Wheat Flour’, by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand), Cereal Chem. 47 (1970), 492–500.4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. I. Physical Measurements of Flour’, by Ruth H. Matthews, C. C. Fifield, T. F. Hartsing, C. L. Storey, and N. M. Dennis (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.), Cereal Chem. 47 (1970), 579–586.4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. II. Physical and Eating Qualities of Breads and Rolls’, by Ruth H. Matthews, C. C. Fifield, and T. F. Hartsing (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.), Cereal Chem. 47 (1970), 587–591.4. Factors Affecting Texture: ‘Gelation Phenomena of Soybean Globulins. I. Protein‐Protein Interactions’, by N. Catsimpoolas and E. W. Meyer (Protein Res. Lab., Central Soya‐Chemurgy Div., Chicago, Illinois 60639, U. S. A.), Cereal Chem. 47 (1970), 559–570.4. Factors Affecting Texture: ‘Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes’, by K. J. Goering, Robert Eslick, and Bernice DeHaas, (Montana State Univ., Bozeman, Mont. 59715, U. S. A.), Cereal Chem. 47 (1970) 592–596.4. Factors Affecting Texture: ‘The Effect of Muscle Excision Before the Onset of Rigor Mortis on the Palatibility of Beef’, by G. R. Schmidt and K. V. Gilbert (The Meat Industry Res. Inst. of New Zealand, Hamilton, New Zealand), J. Food Technol. 5 (1970), 331–338.4. Factors Affecting Texture: ‘Relation Between pH and Tenderness in Cooked Muscle’, by Christine L. Miles and R. A. Lawrie (Food Science Laboratories, Dept. of Applied Biochemistry and Nutrition, Univ. of Nottingham, Sutton Bonington, Loughborough, Leics., England), J. Food Technol. S (1970), 325–330.4. Factors Affecting Texture: ‘Rigor Tensions and Gaping in Cod Muscle’, by J. R. Burt, N. R. Jones, A. S. McGill, and G. D. Stroud (Torry Research Station, Ministry of Technology, Aberdeen, Scotland), J. Food Technol. S (1970), 339–351.