Articles from Emerging Food R&D Report (April 1, 1998)

Title	Author	Type	Words
Coating foods to prolong shelflife			270
Detecting formaldehyde and dimethylamine in fish			228
Executives...FYI			106
Honey adds flavor, facilitates pasta processing		Article	296
Investigating the functionality of probiotics		Article	333
Lowering dietary saturated fat leads to uniform fall in cholesterol levels			573
New developments at ARS		Article	407
Optimize juice quality, extraction of essential oils			297
Produce metabolic products from plant cell and tissue cultures			303
Use whey proteins to microencapsulate ingredients		Article	338
Whey protein fractionation using membranes		Article	292