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• W4253048008 abstract "Journal of Texture StudiesVolume 1, Issue 4 p. 512-518 LITERATURE ABSTRACTS First published: November 1970 https://doi.org/10.1111/j.1745-4603.1970.tb00750.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract 1. General Principles: ‘Rheology of Aqueous Gum Systems’, by R. A. Schutz 2. Instrumentation and Methodology: ‘Considerations for Beef Tenderness Evaluations’, by G. C. Smith, Z. L. Carpenter, and G. T. King 2. Instrumentation and Methodology: ‘The Evaluation of Very High Yield Values of Pharmaceutical Products by Means of a Modified Haake Consistometer’ by K. Münzel and K. H. Berneis 2. Instrumentation and Methodology: ‘The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat’, by M. F. Pool and A. A. Klose 2. Instrumentation and Methodology: ‘Tests Carcass Tenderness’, Anonymous 2. Instrumentation and Methodology: ‘A Recording Food Grinder’, by P. W. Voisey and J. M. deMan 2. Instrumentation and Methodology: ‘A Comparison of Four Methods for Pastry Tenderness Evaluation’, by C. Gail Stinson and M. B. Huck 2. Instrumentation and Methodology: ‘Providing Uniform Meat Cores for Mechanical Shear Force Measurement’, by C. L. Kastner and R. L. Henrickson 3. Objective Measurements: A FOODS: ‘Changes in the Firmness of Ice Cream During Storage’, by L. D. Bdulenko 3. Objective Measurements: A FOODS: ‘Rheological Study of Creep in Butter’ by M. Chwiej 3. Objective Measurements: A FOODS: ‘Electron Microscopic Examination of Ice Cream’ by T. A. Alsafar and F. W. Wood 3. Objective Measurements: A FOODS: ‘Dilution coefficient of Butter Serum and Butter Consistency’ by E. Pijanowski, M. Chwiej, H. Hernik, and M. Kuvlowicz 3. Objective Measurements: A FOODS: ‘Response of Papaya Fruit to Dynamic Loading', by L. Kumar and J. Wang 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Methylhydroxyethylcellulose (Tylose MH 1000) 1. General Flow Characteristics’, by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Methylhydroxyethylcellulose (Tylose MH 1000) 2. Effect of Some Pharmaceutical Additives’ by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Polyvinylpyrrolidone 1. General Flow Characteristics’ by M. A. Kassem and A. G. Mattha 3. Objective Measurements: B. PHARMACEUTICALS: ‘Rheological Studies on Dispersions of Polyvinylpyrrolidone 2. Effect of Some Pharmaceutical Additives', by M. A. Kassem and A. G. Mattha 4. Factors Affecting Texture: A. FOODS: ‘Effects of Various Chemical Blanchings on the Texture of French Fries', by A. S. Jaswal 4. Factors Affecting Texture: A. FOODS: ‘Enhances Texture of White Turkey Meat’, Anonymous 4. Factors Affecting Texture: A. FOODS: ‘Pectic Changes in the Ripening of Irradiated and Stored Strawberries’, by M. L. Belli-Donini and M. R. Stornaiuolo 4. Factors Affecting Texture: A. FOODS: ‘Polygalacturonase Content of Dates and Its Relation to Maturity and Softness’, by S. Hasegawa, V. P. Maier, H. P. Kaszycki, and J. W. Crawford 4. Factors Affecting Texture: A. FOODS: ‘Epimysial Connective Tissue Scores as Related to Beef Tenderness’, by R. A. Field, M. L. Riley, and Yet-Oy Chang 4. Factors Affecting Texture: A. FOODS: ‘Natural Maturing of Wheat Flour. I. Changes in Some Chemical Components and in Farinograph and Extensigraph Properties’, by T. Yoneyama, I. Suzuki, and M. Murohashi 4. Factors Affecting Texture: A. FOODS: ‘Natural Maturing of Wheat Flour. II. Effect of Temperature on Changes in Soluble SH Content, and Some Theological Properties of Doughs Obtained From the Flour’, by T. Yoneyama, I. Suzuki and M. Murohashi 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Influence of the Method of Particle Wetting on the Rheological Properties and on the Physical Stability of Sulfamide Suspensions’ by A. Moes 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Some Observations on the Use of Fatty Alcohols and Fatty Acids to Increase the Consistency of Oil-in-Water Emulsions’, by F. A. J. Talman and E. M. Rowan 4. Factors Affecting Texture: B. PHARMACEUTICALS: ‘Rheology of Emulsions Stabilized by Sodium Dodecyl Sulfate/Long-Chain Alcohols’, by B. W. Barry Volume1, Issue4November 1970Pages 512-518 RelatedInformation" @default.
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