LITERATURE ABSTRACTS

摘要

GENERAL PRINCIPLES: Elasticity of Collagen Casings.M. BraniczGENERAL PRINCIPLES: Rheological Modeling of Cooked Potatoes.D. C. Davis, P. F. McMahan and H. K. LeungGENERAL PRINCIPLES: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation Tests. II. The Effect of Consistency upon Taste.Gy. UrbányiOBJECTIVE MEASUREMENTS: Determination of the Shelf Life of Food Products.I. Varsányi and L. SomogyiOBJECTIVE MEASUREMENTS: The Influence of the Interaction of Mono‐ and Di‐Glycerides with Milk Proteins on the Rheology and Stability of Food Emulsions.G. Doxastakis and P. ShermanOBJECTIVE MEASUREMENTS: Time‐Temperature Tolerance and Physical‐Chemical Quality Tests for Frozen Red Hake.J. J. Licciardello, E. M. Ravesi, R. C. Lundstrom, K. A. Wilhelm, F. F. Correia and M. G. AllsupOBJECTIVE MEASUREMENTS: The Preparation of Protein Hydrolysate from Defatted Coconut and Soybean Meals II Quality and Sensory Evaluation of Products.Chay B. Pham and R. R. Jel RosarioOBJECTIVE MEASUREMENTS: Factors Affecting the Staling of Madeira Slab Cake.Robin C. E. GuyOBJECTIVE MEASUREMENTS: Solubilisation and Characterisation of Wheat Gluten Proteins: Correlations Between the Amount of Aggregated Proteins and Baking Quality.J. Michael Field, Peter R. Shewry and Benjamin J. MiflinOBJECTIVE MEASUREMENTS: Predicting the Texture of Sausage Containing Soy Protein from Their Emulsifying Capacity and Efficiency.C. Simard, F. Castongne and A. BoudreauOBJECTIVE MEASUREMENTS: Dynamic Mechanical Properties of Milk and Milk Gel.M. Tokita, H. Futakuchi, R. Niki, S. Arima, and K. HikichiOBJECTIVE MEASUREMENTS: The Secondary Phase of Milk Coagulation. Effect of Calcium, pH and Temperature on Clotting Activity.M. A. Mehaia and M. CheryanOBJECTIVE MEASUREMENTS: Differential Scanning Calorimetry, Melting Temperature Range, and Viscosity for Oils Presumably Provoking “Toxic Syndrome.”C. Herrera Gomez, J. Martin Cabrera and G. Montes GallegosRELATIONSHIP TO STRUCTURE: Microstructure of Protein Gels in Relation to Their Rheological Properties.T. Sone, S. Dosako