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

Title	Author	Type	Words
Anticipate UF membrane fouling.			332
Examine plant tissue structure, functional properties of fruit and vegetables.			309
Executives...FYI.			181
Improve cheddar cheese quality.			467
Improve the acceptability of reduced-fat burgers.			361
Increased consumption of soy protein may lower cholesterol.			388
Investigate caseinophosphopeptides as ingredients.			273
Melons treated for longer market life pass taste test.			445
Modeling facilitates shelf life packaging.			525
Tapping marine enzymes for use in products.			442