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

Title	Author	Type	Words
Acidity-reducing food additive available for license.			449
Alternatives sought to inhibit enzymatic browning in fruits and vegetables.			543
Executives...FYI.			155
Explore the growth response of bifidobacteria.			417
Extending the shelf life of mussels.			303
How plants allocate photosynthetic products.			281
Investigate sensors for bioreactor control.			268
Making low-fat cheese melt better.			375
Oxidized polysaccharide derivatives to find numerous uses.			318
Strict control of temperature needed to maintain fresh-cut produce quality.			321