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

Title	Author	Type	Words
Apply enzymes and glycobiology to product development.			356
Cell immobilization technology facilitates meat fermentation.			466
Determine acidified food status.			300
Executives...FYI.			98
Improve creaming and aeration properties of milkfat fractions.			473
Investigate the interfacial behavior of proteins.			503
Natural pigments from plant cells.			232
Online rigor test available for licensing.			454
Studies on protein, fat to improve flavor, safety of fermented meats.			302
Studying the role of lignans and isoflavonoids in human health.			306