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

Title	Author	Type	Words
Analyze submicellar structure of low-moisture cheese.			375
Analyze the effects of anka rice, nitrite, phosphate on roast beef flavor.			406
Brevibacteria increase cheese flavor.			259
Calcium salts help keep apples fresh.			531
Develop novel polysaccharides.			321
Pea proteins offer new options for infant formula.			336
Pectin extraction process available for licensing.			376
Research carried out by French scientists.			197
Suggestions that peanut butter contains a kind of fat that increases risk of cardiovascular disease now appear unfounded.			225
Ultrasound measures complex fluids noninvasively.			187
Use microfiltration to separate pure proteins from milk before cheesemaking.			517