Articles from Emerging Food R&D Report (March 1, 1999)

Title	Author	Type	Words
Age-related changes offer insight into manufacturing's impact on cheese.			216
Computer-aided engineering facilitates product development.			522
Executives...FYI.			87
Extrusion processing may make soy cereals and snacks tasty.			373
Harness molecular modeling to predict activity, functionality.			478
New techniques for determining a food's authenticity.			515
Probiotics research advances.			504
Use neural networks to improve product quality.			481
Using polymers to recover bioproducts.			485