Articles from Emerging Food R&D Report (June 1, 2000)

Title	Author	Type	Words
Combine various disciplines to improve product quality.			268
Develop sensors for specific process control.			300
Examine the functionality of probiotics.			321
Examine the impact of high pressure on texture.			539
Executives...FYI.			444
Flash-heat milk to extend its shelf life.			377
Knowledge-based systems move toward more flexible production.			296
Low-fat milk shakes a source of nutrients.			438
Make higher-value starch products by improving granule microstructure.			249
New technique measures leptin activity in chicken.			295