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

Title	Author	Type	Words
Analyze texturization of butter and butter spreads.			340
Computer model cereal processing.			452
Control whey ingredient functionality by altering mineral content.			401
Develop nutritious sweetpotato chips and fries.			487
Increase carotenoid content of potatoes for use in baking.			311
Nutraceuticals are the subject of a four-year.			139
Optimize sustainable packaging systems.			263
Soft cheeses are among the most consumed cheeses in Europe.			163
Synthesize bioactive compounds from mother's milk.			236
Transgenics improves tomatoes.			570
Wireless instrumentation to help determine food quality.			403