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

Title	Author	Type	Words
Control whey ingredient functionality by altering mineral content.			393
Design and build an electronic nose using conducting polymers as transducers.			356
Determining the allergenic potential of new proteins.			322
Executives...FYI.			160
High-pressure food processing could overcome the drawbacks of heat.			347
Kumara for processing.			570
Low-oxygen atmospheres affect storage of zucchini treated with calcium.			423
Optimize your carbohydrate research.			371
Study what makes consumers accept healthy foods.			309
Syneresis in rennet gels.			475