Articles from Emerging Food R&D Report (April 1, 2001)

Title	Author	Type	Words
Differences in beta-carotene uptake confirmed.			567
Enhance flavor, texture of reduced-salt meats.			331
Expanding the flavor of cheese.			361
It may be possible to change the composition.			120
Measure oxygen ingress in a package.			488
Monoclonal antibodies specific to cooked meats.			270
New technology facilitates adding fiber to products.			482
Oat's potential in higher-value foods.			376
Pawpaw a tasty fat substitute in baked goods.			498
Prevent enzymatic browning in peeled potatoes, other produce.			408
USDA/ARS scientists have explored the use of more sophisticated.			87