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

Title	Author	Type	Words
Applications abound for membrane-filtered milk.			366
Artificial nose senses odor by seeing colors.			524
Brevibacteria increase cheddar cheese flavor.			256
Cooked, pureed carrots do not lose their nutritional value.			146
Engineering new antioxidants.			347
Improve development of cheese flavors.			364
Investigate properties, permeability of whey-protein-coated paper.			391
New milk concentrate demonstrates anti-inflammatory activity.			284
Predict pH in complex foods.			507
The flavor of meat is still an uncertain area.			188
Understand the functionality of meat proteins to create better products.			431