GENERAL PRINCIPLES: Cell Wall Characteristics and Firmness of Fresh Pack Cucumber Pickles Affected by Pasteurization and Calcium Chloride.L. R. Howard and R. W. BuescherGENERAL PRINCIPLES: Rheological Changes in Cracker Sponges During the First Five Hours of Fermentation.J. Y. Wu and R. C. HoseneyGENERAL PRINCIPLES: Meat Tenderization: Possible Causes and Mechanisms.A Review. A. QualiGENERAL PRINCIPLES: Selected Physical Characteristics of Ground Roasted Coffees.M. MolinaGENERAL PRINCIPLES: Rheological Modeling of Potato Flour During Extrusion Cooking.K. L. MackeyGENERAL PRINCIPLES: Modeling the Average Shear Rate in a Co‐Rotating Twin Screw Extruder.I. 0. MohamedGENERAL PRINCIPLES: A Simplified Nonlinear Model for Describing the Viscoelastic Properties of Wheat Flour Doughs at High Shear Strain.B. LaunayGENERAL PRINCIPLES: A Rheological Characterization of Cereal Starch‐Galactomannan Mixtures.M. AlloncleGENERAL PRINCIPLES: On the Influence of Fluid Inertia in Oscillatory Rheometry.G Böhme and M. StengerGENERAL PRINCIPLES: Shear Induced Order and Shear Processing of Model Hard Sphere Suspensions.B. J. AckersonGENERAL PRINCIPLES: Theoretical and Experimental Study of the Fractal Nature of the Structure of Casein Gels.Leon G. B. BremerGENERAL PRINCIPLES: Viscoelastic Characterization of the Soybean Seedcoat.M. Liu, K. Haghighi and R. L. StroshineGENERAL PRINCIPLES: Modeling Stress Relaxation Response of Wheat En Masse Using the Triaxial Test.R. G. Bock, V. M. Puri and H. B. ManbeckGENERAL PRINCIPLES: Rheological Modeling of Corn Starch Doughs at Low to Intermediate Moisture.K. L. MackeyGENERAL PRINCIPLES: Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening.R. F. McFeeters and H. P. FlemingGENERAL PRINCIPLES: Role of Muscle Fibers in Contributing Firmness of Cooked Fish.K. Hatae, F. YoshimatsuGENERAL PRINCIPLES: Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction.M. FuchigamiINSTRUMENTAL MEASUREMENTS: Flow Behavior of Tomato Sauce with or without Particulates in Tube Flow.S. Bhamidipati and R. K. SinghINSTRUMENTAL MEASUREMENTS: Tensile Characteristics of Squid Mantle.J.‐D. Kuo, M. Peleg and H. O. HultinINSTRUMENTAL MEASUREMENTS: Anisotropy of Apple Parenchyma.Ali A. Khan and Julian F. V. VincentMETHODOLOGY&INSTRUMENTATION: An Evaluation of Simple Method for Following Rigor Development in Fish.R. W. Korhonen, T. C. Lanier and F. GiesbrechtMETHODOLOGY&INSTRUMENTATION: Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique.O. Miyawaki, Y. Sato, T. Yano, K. Ito and Y. SaekiMETHODOLOGY&INSTRUMENTATION: Mechanical Criteria of Banana Ripening.A. Nussinovitch, I. J. Kopelman and S. MizrahiFACTORS AFFECTING TEXTURE: Influence of Pasteurization Time and Temperature on the Rheology and Sensory Properties of a Type of Gazpacho.L. Jimenez and A. LopezFACTORS AFFECTING TEXTURE: Functional Properties of the Flour and the Major Protein Fraction from Sesame Seed, Sunflower Seed and Safflower Seed.K. Booma and V. PrakashFACTORS AFFECTING TEXTURE: Mechanical Properties of a Raspberry Product Texturized with Alginate.A. Nussinovitch and M. PelegFACTORS AFFECTING TEXTURE: Storage‐Induced Hardening in 20 Common Bean Cultivars.D. W. Stanley, T. E. Michaels, L. C. Pljak and K. B. CaldwellFACTORS AFFECTING TEXTURE: Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency.C. S. Gaines and P. L. FinneyFACTORS AFFECTING TEXTURE: Role of Ingredients in the Texture of a Flanlike Food.R. S. Kadan and G. M. Ziegler, Jr.FACTORS AFFECTING TEXTURE: Rheological Changes in Cracker Sponges During an 18‐Hour Fermentation.J. Y. Wu and R. C. HoseneyFACTORS AFFECTING TEXTURE: Rheological and Cookie Making Studies on Wheat‐Rice Flour Blends.N. Singh, A. Kaur, R. P. Singh and K. S. SekhonFACTORS AFFECTING TEXTURE: Relative Humidity Increases that Cause Stress Cracks in Corn.G. Sarwar and O. R. KunzeFACTORS AFFECTING TEXTURE: Influence of K+and Ca++on the Rheological and Gelation Properties of Reduced Fat Pork Sausages Containing Carrageenans.S. Barbut and G. S. MittalFACTORS AFFECTING TEXTURE: Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage.Y. L. Xiong and C. J. BrekkeFACTORS AFFECTING TEXTURE: Effect of Heating Rate on Meat Batter Stability, Texture and Gelation.S. Barbut and G. S. MittalFACTORS AFFECTING TEXTURE: Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Preparation from Tilapia.J. W. Park, R. W. Korhonen and T. C. LanierFACTORS AFFECTING TEXTURE: Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk.I. S. Martinou‐Voulasiki and G. K. ZerfiridisFACTORS AFFECTING TEXTURE: Effect of Post‐Cooking Storage Conditions on Shear‐Force Values of Beef Steaks.J. D. Crouse and M. KoohmaraieFACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Monoglyceride and Diglyceride at the Oil‐Water Interface and its Effect on Interfacial Rheological Properties.Ana Martinez‐Mendoza and P. ShermanFACTORS AFFECTING TEXTURE: The Interaction of Water Soluble Meat Proteins with Mono‐Glyceride and Diglyceride at the Corn Oil‐Water Interface and its Effect on Time‐Dependent Interfacial Tension Reduction.Ana M.