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

Title	Author	Type	Words
Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream.			386
Brine substitute for pickle processing.			340
Citric acid, hydrogen peroxide extend sliced mushroom shelf life.			379
Consider extruded whey protein meat extender as alternative.			423
Determine bioavailability of carotenoids.			272
Executives...FYI.			342
Fatty acid composition of oils impacts product flavor, stability.			459
Image analysis and phytochemical characterization of dried Echinacea pupurea.			405
Soy protein claim validated.			359
Use edible coatings to extend the shelf life of smoked fish.			389